Andouille Corn Poppers

Yield: 6-8 Servings

Ingredients

• 16oz package of Richard's Premium Andouille, cut into 1-inch slices
• 1 tsp Richard’s Cajun Seasoning
• 1 (8.5oz) package corn muffin mix
• 1/3 cup milk
• 1 large egg
• Vegetable oil
• Cajun mustard

Directions

1. Whisk together corn muffin mix, milk and egg. Dip sausage slices in the batter, coating them well.
2. Pour the vegetable oil to a depth of 1 inch into a Dutch oven; heat over medium-high heat to 375°F.
3. Fry Richard’s Andouille Smoked Sausages, in a few batches, for 1- 1.5 minutes on each side or until golden brown. Drain on paper towels.
4. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 300° oven. Serve with Cajun mustard.