Chorizo Corn Pups
recipe at a glance
ready in: 30-60 minutes
serves/makes: 16 pcs
1/2 cup flour
1/2 cup cornmeal
1/2 tablespoon sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 cup milk
2 tablespoons canola, or other vegetable oil
4 cups peanut oil, for frying
8 inches chorizo (andouille sausage is a good second choice), ideally an inch in diameter
Assortments of mustard (e.g. Dijon, honey mustard, grainy country-style, ballpark)
In a large bowl, mix flour, cornmeal, sugar, baking powder, salt, and chili powder.
In a medium-sized bowl, mix egg, milk, and canola oil. Slowly, pour liquid ingredients into the bowl of dry ingredients and whisk until the batter is smooth. It should be the thickness of pancake batter.
Pour peanut oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 F.
Peel and discard chorizo casing and cut sausage into 1/2-inch slices. Place each chorizo slice on a 6-inch bamboo skewer, then dip in batter. Fry 6 puppies at a time for approximately 1 1/2 minutes, or until batter turns golden brown, rotating once during frying. Transfer puppies to a paper towel. Serve with an assortment of mustards, set out in small bowls.
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