Foodie Favorite: Cajun-style Andouille Corn Dogs with Mardi Gras Mustard

I’m a huge fan of all things Cajun, and with Mardi Gras right around the corner … I started searching for a Cajun twist.

At first, I was thinking of making a classic — jambalaya; however, while at a local pub, I found the perfect dish. Main Hub in Racine is known for their variety of corn dogs, and they have a special — Andouille corn dogs with Cajun seasoned fries.

It’s truly a perfect combination of spice, crunch, and sweet corn bread batter. Paired up with some Mardi Gras mustard and you get a perfect dish. 

For the corn dogs:

• 12 fully-cooked andouille sausages
• 12 sticks
• Peanut, canola, or vegetable oil for frying

Batter ingredients:

• 1 1/2 cups fine yellow corn meal
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1 3/4 cups buttermilk
• 1 large egg
• 1 Tbsp olive oil or vegetable oil
• 1 Tbsp honey

Mardi Gras mustard ingredients:

• 2 Tbsp mayonnaise
• 1 Tbsp whole grain mustard such as Maille’s Old Style
• 1 Tbsp spicy brown mustard such as French’s
• 2 tsp prepared extra hot horseradish
• 1/4 tsp Cajun seasoning such as Slap Ya Mama
• 1/4 tsp crushed red pepper
• 1/8 tsp garlic powder
• 1/16 tsp cayenne
• 2 tsp packed dark brown sugar (or to taste)

Instructions for corn dogs:

• Pour 2-3” of oil in a large pot or dutch oven and heat to 350 degrees over medium heat.
• Pat dry with paper towels. Insert sticks into hot dogs.
• Whisk together dry ingredients (cornmeal, flour, sugar, baking powder and salt). Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey). Combine wet and dry ingredients and whisk to combine.
• Pour batter into a drinking glass almost to the top and dip hot dogs. Put corn dog straight down into batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.
• Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot).
• Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.

Instructions for Mardi Gras mustard:

• Add all ingredients into a small bowl and stir to blend well.
• Pop into fridge and let sit a half an hour or longer to let the flavors blend and the sugar crystals fully dissolve.
• Stir before serving.