Andouille Corn Dogs

• 1 gallon peanut oil
• 1 cup turkey chili's, preferably Trader Joe's
• 1/2 cup water
• 1 cup buttermilk
• 1/2 cup pale ale
• 1 tablespoon white sugar (optional)
• 1 jalapeno pepper, diced with ribs and seeds removed (optional)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons sea salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 8 links Andouille sausage
• 1 cup cornstarch

1. In a blender or food processor, puree the chili with the water.
2. Transfer to a medium bowl and add the buttermilk, beer, sugar, if using, and jalapeno, if using.
3. Stir to combine.
4. In another medium bowl, combine the cornmeal, flour, salt, baking powder, baking soda, cayenne pepper, and chili powder.
5. Add the chili mixture to the flour mixture, stirring just enough to bring the batter together; there should be lumps.
6. Set aside for 10 minutes.

gallon peanut oil, turkey chilis, water, buttermilk, pale ale, white sugar, pepper, yellow cornmeal, flour, salt, baking powder, baking soda, cayenne pepper, chili powder, sausage, cornstarch

Taken from www.foodrepublic.com/recipes/andouille-corn-dogs-recipe/ (may not work)