Cajun Corn Pups

Ingredients

• 1 lb andouille sausage 
• 0.3 cup beer cold
• 7.5 oz corn muffin mix 
• 8 servings dijon mustard 
• 1.3 teaspoons creole seasoning 
• 1 large eggs lightly beaten
• 0.3 teaspoon garlic powder 
• 8 servings vegetable oil 

Equipment

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

Directions

1. Whisk together corn muffin mix, cold beer, egg, Creole seasoning, and garlic powder in a medium bowl.
2. Cut sausage into 1-inch slices. Dip sausages in batter, coating well.
3. Pour vegetable oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 34
4. Fry sausages, in batches, 2 minutes on each side or until golden brown.
5. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200 oven.
6. Serve with Creole mustard.