Recipe mini corn dogs from Andouille Minis

This recipe is a surprising and fun alternative to standard cows in a blanket. These “corn dogs” can be made with our new Andouille Minis, as the recipe is written, or for a non-spicy, kid-friendly version, use Chicken & Apple Minis instead.

Ingredients:

1 3/4 cup (7 oz.) all purpose flour
1 1/4 cup (5 oz.) cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt

1/4 teaspoon baking soda

2 ounces unsalted butter, cut into ½-inch pieces

1 large egg
3/4 cup buttermilk
One 12-ounce package (32 mini links) Aidells Andouille Sausage Minis

Preheat oven to 375 degrees F.

In a bowl, stir together the flour, cornmeal, baking powder, sugar, salt and baking soda. Cut in the butter with a fork or pastry cutter until the mixture resembles wet sand.

Beat the egg with the buttermilk and add to the dry ingredients. Stir until combined.

Turn onto a well-floured work surface and knead 3 to 4 times. Roll 1/4-inch thick and cut with a 1-inch round cookie cutter or biscuit cutter. Place a sausage mini in the center of each dough round and roll the dough around the sausage. Press to seal the ends together. Place seam side up on a greased baking sheet and bake for 12-15 minutes, until the corn bread is golden. Let cool for 5-10 minutes before removing from pan.

Serve warm or at room temperature with your choice of mustards.

Makes 32 appetizers