Crispy Andouille Hush Puppies are the ultimate finger food for your next party or games night. Hush puppies are deep fried savory cornmeal batter balls. They got the name as they were a type of food that hunters and fishermen would feed their dogs to keep them quiet!
My take on hush puppies uses coarse-grained smoked andouille sausage as the filling. I make a batter by mixing cornmeal, andouille sausage and flour before adding the beaten egg, beer, and buttermilk. Fry in a pot of hot oil until the hush puppies are crisp and golden brown all over.
To make the Crispy Andouille Hush Puppies, you will need the following ingredients:So, how do you make Crispy Andouille Hush Puppies?
Mix the cornmeal, andouille sausage, sweet onion and flour together in a large bowl. Add the beaten egg, beer, and buttermilk and stir until just moistened. Allow to stand for 10 minutes.
Pour the vegetable oil into a Dutch oven to a depth of 3 inches and heat to 375°F.
Using a large spoon or a 1 inch cookie scoop, drop a batter coated sausage into the hot oil. Fry the pups in batches for 2 to 3 minutes on each side until golden brown all over.
Drain the hush puppies on a wire rack with paper towels underneath to catch the drops of oil.
Keep warm in a 200 °F oven until you are ready to serve.
These delicious Crispy Andouille Hush Puppies are great snacks to make as finger food for your next party or games night! Try making them soon and come back to leave a review below.
