Andouille Corn Dogs

1. In a blender or food processor, purée the chili with the water. Transfer to a medium bowl and add the buttermilk, beer, sugar (if using) and jalapeño (if using). Stir to combine.
2. In another medium bowl, combine the cornmeal, flour, salt, baking powder, baking soda, cayenne pepper and chili powder.
3. Add the chili mixture to the flour mixture, stirring just enough to bring the batter together — there should still be lumps. Set aside for 10 minutes.

For the corn dogs: 4. Before you start coating and frying, set up your work area. 5. Pierce each sausage with a skewer or chopstick and set aside. 6. Pour the cornstarch into a pie plate or casserole dish. Roll each skewered sausage in the cornstarch, tapping lightly to remove the excess, then set the coated sausages on a wire rack over newspaper or paper towels. 7. Prepare your deep-fryer, or fill a high-sided, heavy-bottomed Dutch oven or 12-inch cast-iron skillet halfway with oil (about 3 inches) and heat to 375°F (190°C). Use a candy thermometer to check the oil temperature. 8. Fill two large drinking glasses three-quarters full with the batter. 9. Working 2 at a time, quickly dip a sausage into each glass, then carefully lower them into the hot oil. Fry until the coating is golden brown, about 4 to 5 minutes, turning halfway through. 10. Using tongs, remove the corn dogs one at a time and set them on the wire rack to drain for 3 to 5 minutes. Repeat until all the sausages are fried.