INGREDIENTS

2 1/2 lbs.  Pre-Fried Yellow Round Tortilla Chips (08641)  
12 each Cooked Andouille Sausage Links   
12 each Wooden Sticks , 6"   
 Cornstarch , as needed 
 Cornmeal Batter , see related recipe 
Cajun Seasoning , as needed   
Creamy Cajun Remoulade Sauce , see related recipe 

DIRECTIONS

1.) Preheat deep fryer to 350°F.

2.) In batches, place chips in bowl of food processor and pulse until coarse ground and transfer to sheet pan.

3.) To Make Each Corn Dog: Insert all but 2” of stick into Andouille sausage links lengthwise. Pat sausages dry and dredge lightly in cornstarch. Dip into cornmeal batter to evenly coat and immediately roll in crushed chips until evenly coated.

4.) Fry for 2 to 4 minutes or until golden brown and heated through; drain and season with Cajun seasoning as desired.

5.) Serve with a ramekin of creamy Cajun Remoulade sauce for dipping.

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