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Andouille Corndogs With Creole Mustard Recipe

Andouille Corndogs With Creole Mustard

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on June 25, 2009

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    I've made these 3 times now. I make the batter spicier because I use a milder sausage. Love em.

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  • on October 28, 2007

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    I made these into smaller pieces so I wouldn't need to use so much oil to cover them. They came out visibly nice. I just didn't think they were worth the stink that my kitchen had after frying them and they gave me a belly ache.

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  • on April 02, 2006

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    Tried this and It was fantastic

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