CORN FRITTERS
Steps:
- Combine flour, baking powder, and salt in medium bowl. Stir in eggs and milk just until flour mixture has all been moistened. Mixture should be lumpy. Fold in corn. Melt 1 teaspoon shortening in a large skillet over medium heat. Drop corn batter by tablespoonfuls into skillet and fry until brown on both sides and centers feel firm when gently pressed, about 5 to 7 minutes. Remove to platter and keep warm. Repeat until all batter has been used, adding shortening as needed. Serve with honey or syrup, if desired.
HOMEMADE ANDOUILLE SAUSAGE
Provided by Food Network
Categories main-dish
Time 2h2m
Yield about 2 pounds
Number Of Ingredients 19
Steps:
- Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
- To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
- Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SAUSAGE AND CORN FRITTERS
This is a variation on a corn fritter recipe to add sausage. As with my other recipes, a small amount of oil is used to keep the calorie count down.
Provided by Late Night Gourmet
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Start boiling ear of corn. Alternately, frozen corn can be used instead.
- Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
- Pan fry sausage and set aside.
- Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
- Beat egg separately, then combine with ingredients in bowl.
- Add corn kernels and sausage to the mixture and blend thoroughly.
- Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
- The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
- Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
- Placed finished fritters on a paper towel to remove excess grease.
- Sprinkle remaining salt on the fritters while still hot.
- Use a blend of sweet and sour sauce and hot sauce for dipping if desired.
Nutrition Facts : Calories 166.8, Fat 11.4, SaturatedFat 2.9, Cholesterol 42.4, Sodium 615.8, Carbohydrate 11.9, Fiber 1.1, Sugar 1.6, Protein 4.9
ANDOUILLE SAUSAGE AND CORN CHOWDER
This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!
Provided by Wyattdogster
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
- Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
- Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
- Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g
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