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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.

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Rate this recipe 4.5/5 (17 Votes)


  • 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


Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from


Step 1

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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