Monday, February 3, 2014

Baked Andouille Corn Pups

Welcome back, Apprentices!  Today,  we're making baked andouille corn pups for a slightly healthier and spicy, cajun twist on the classic fried corn dog! The good news is, with this recipe, you don't miss out on that delicious, crisp cornbread outer shell but you cut WAY back on the grease! Keep in mind, you can substitute andouille sausage with regular hotdogs, turkey dogs or veggie dogs if you choose! I like andouille sausage because it is spicy, flavorful and delicious! So get ready to add a new staple to your family dinners and check off one more thing you can stop buying in the frozen food aisle! If you like this recipe, please take the time to like us on Facebook and follow on Twitter for all the latest 8-Bit Cook news!


1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour (extra for kneading)
1 teaspoon salt
1/4 teaspoon baking soda
8 andouille sausages, halved
1 large egg, beaten (optional for browning)
Brown Mustard (or the sauce of your choice)

Heat the milk until it's warm to the touch. Usually, a good 30 seconds in the microwave on high will do the trick. You want to be able to stick your finger in and hold it there without being uncomfortable (about 100º - 110ºF). Just make sure your finger is clean first because otherwise…gross. Transfer the milk to a large mixing bowl and sprinkle the yeast on top of the milk. This will activate the yeast and make your dough rise. Let the yeast and milk set for about 5 - 10 minutes or until the yeast is foamy.

In a separate bowl, combine flour, salt and baking soda and set aside. Stirring together the flour salt and baking soda in a separate bowl helps to combine these ingredients more thoroughly and makes for a more even dough.

Add the olive oil, cornmeal & brown sugar to the milk/yeast mixture and mix together well with a wooden spoon or silicone spatula.

Gradually add flour mixture, stirring well, until it forms a sticky dough.

Dust with more flour and using your hands, knead until it forms a smooth dough. Lightly oil a clean bowl and transfer the dough to the oiled bowl.

Cover and let rise in a warm place until the dough has doubled in size.

Pre-heat your oven to 450º and lightly grease a baking sheet.

Divide dough into 16 equal pieces and roll into balls. Place on a lightly floured surface. Slice andouille sausages in half.

Roll balls of dough into ropes.

Wrap the ropes of dough around the andouille sausage, making sure to slightly overlap each turn.

Place on a lightly greased baking sheet and brush with beaten egg.

Bake for 12-15 minutes or until golden brown and serve with your favorite dipping sauce!

I hope you enjoy this recipe! Be brave and experiment with the dough! If using regular hotdogs or veggie dogs, add chopped jalapeño, minced onion or 1/4 cup shredded cheddar cheese to the dough during the kneading process. Remember, cooking is FUN! Don't be afraid to try out new things…what's the worst that could happen?


+10 Mixing
+ 5 Baking

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