Recipe for Corn Dogs 
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Yield:
8
Ingredients:
Amount Ingredient
1 x Egg beaten
1 cup Whole milk
2 tsp Emeril"s Essence see * Note
1/2 tsp Baking powder
3/4 cup Yellow cornmeal
1/2 cup Flour
2 tsp Sugar
Salt to taste
Cayenne pepper to taste
2 lb Andouille or smoked sausage cut 4 oz links
8 x Wooden skewers
Instructions:
Instructions: Preheat the fryer.

In a mixing bowl, whisk the egg and milk together. Whisk in the Emeril"s Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne.

Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly. Gently lay the corndogs in the hot oil and fry until golden-brown, about 3 to 5 minutes, stirring for overall browning. Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with mustard.

This recipe yields 8 corndogs.

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