Andouille Corn Poppers

Ingredients

• 1 pound andouille sausage cut into 1-inch slices*
• 0.5 cup buttermilk 
• 8.5 oz corn muffin mix 
• 8 servings dijon mustard 
• 1 teaspoon creole seasoning 
• 1 large eggs 
• 8 servings vegetable oil; peanut oil preferred 

Equipment

• frying pan
• paper towels
• oven
• whisk
• wire rack
• aluminum foil
• dutch oven

Directions

1. Whisk together corn muffin mix and next 3 ingredients. Dip sausages slices in batter, coating well.
2. Pour oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 37
3. Fry sausages, in batches, 1 1/2 minutes on each side or until golden brown.
4. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200 oven.
5. Serve with mustard.
6. *1 (16-oz.) package cocktail-size smoked sausages, drained, may be substituted. For testing purposes only, we used Bryan Cocktail Smokies.