Shelly's Recipe

Cajun Corn Pups

Category: Deep Fried

1 (7.5-oz.) package corn muffin mix
1/3 cup cold beer
1 large egg, lightly beaten
1 1/4 teaspoons Creole seasoning
1/4 teaspoon garlic powder
1 (1-lb.) package andouille sausage
Vegetable oil
Creole mustard


Whisk together corn muffin mix, cold beer, egg, Creole seasoning, and garlic powder in a medium bowl. Cut sausage into 1-inch slices. Dip sausages in batter, coating well. Pour vegetable oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 340. Fry sausages, in batches, 2 minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200 oven. Serve with Creole mustard.