Corn Dogs

• 1 egg, beaten
• 1 cup whole milk
• 2 teaspoons Essence, recipe follows
• 1/2 teaspoon baking powder
• 3/4 cup yellow cornmeal
• 1/2 cup flour
• 2 teaspoons sugar
• Salt and cayenne
• 2 pounds andouille or smoked sausage, cut into 4-ounce links
• 8 wooden skewers
• 2 cups yellow mustard
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the fryer.
2. In a mixing bowl, whisk the egg and milk together.
3. Whisk in the Essence, baking powder, cornmeal, flour, and sugar.
4. Whisk until smooth.
5. Season with salt and cayenne.
6. Spear the sausage links leaving a 1/2-inch from the top.
7. Dip each sausage in the batter, coating the sausage evenly.
8. Gently lay the corndogs in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring for overall browning.
9. Remove the corndogs from the oil and drain on a paper-lined plate.
10. Season the corndogs with Essence.
11. Serve the corndogs with mustard.
12. Combine all ingredients thoroughly.
13. Yield: 2/3 cup

egg, milk, baking powder, yellow cornmeal, flour, sugar, salt, andouille, wooden skewers, yellow mustard, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/corn-dogs-recipe.html (may not work)