Crispy Andouille Hush Puppies

The andouille sausage gives these scrumptious hush puppies a spicy kick! Serve them with an aioli for a great balance between spicy and creamy.

Photo by Courtney P.
Adapted from myrecipes.com
Crispy and spicy, sausage Hush Puppies.

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • Vegetable oil

  • 1 1/2

    cups self-rising white cornmeal

  • 1

    cup andouille sausage, diced

  • 3/4

    cup self-rising flour

  • 3/4

    cup sweet onion, finely chopped

  • 1

    large egg, lightly beaten

  • 2/3

    cup lager beer

  • 1/3

    cup buttermilk

Directions

Pour oil to a depth of 3-inches into a Dutch oven; heat to 375°F. Stir together cornmeal and next 3 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes. Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.

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