Andouille Sausage Corn Dog Poppers with Maple-Mustard Sauce
1 package andouille sausage, cut into 3/4” thick rounds
1/2 cup melted butter
1/2 cup brown sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup yellow cornmeal
1 cup all purpose flour
1/2 tsp salt
4 tbs whole grain mustard
4 tbs real maple syrup
Non-stick cooking spray
Preheat oven to 375-deg and whisk together the brown sugar, baking soda, cornmeal, flour, and salt. In a separate bowl, whisk together the melted butter, eggs and buttermilk, then pour the wet ingredients into the dry and stir to combine.
Cover a mini-muffin tin with non-stick spray and fill each about halfway with the cornmeal mix. Place an andouille sausage coin in the center.
Bake 8-12 minutes until the cornmeal is golden and a toothpick inserted into the middle cup comes out clean. Remove from the oven, allow to cool for five minutes, then devour.
Meanwhile, whisk together the whole grain mustard and maple syrup as a sweet/savory dipping sauce.
Approximate Nutritional Values: http://www.food.com/recipe/homemade-corn-dogs-281623