Jan 242013

This weekend is the frist full weekend of parades in the city of New Orleans. When I think of food at a parade, I think of Corn Dogs and Sausage on a stick. I found this recipe in Emeril’s Every Day’s a Party cookbook. For this Corn Dog, he replaces the hot dog with a piece of  Andouille Sausage. It is a great twist on a parade staple.

  • 1 large egg
  • 1 cup milk
  • 2 tablespoons baking powder
  • 3/4 cup yellow cornmeal
  • 1 1/4 cups bleached all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Creole Seasoning, plus some for garnish
  • 8 cups vegetable oil
  • 1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
  • 16 bamboo skewers, cut into 6-inch lengths
  • Yellow mustard for dipping


In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar. Whisk until smooth. Season with the salt and hot sauce.
In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.
Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.
Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom. Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.
Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels. Sprinkle with Creole seasoning.
Serve the corn dogs with the mustard.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.