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Andouille Hush Puppies

Hush puppies are a delicacy all over the south, from Texas to North Carolina. These little balls of fried dough consist of a cornmeal dominant base mixed with grated onion, an egg, and buttermilk. To spice it up, I added diced andouille sausage to the batter. The hush puppies only take a couple of minutes to assemble and a few more to fry. Serve them with remoulade sauce or a spicy creole mustard.
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: Louisiana
Keyword: appetizer, Louisiana, Pork, USA
Author: Alex Gorgos

Equipment

  • cookie dropper

Ingredients

  • 1/2 cup white cornmeal
  • 1/3 cup flour
  • 1/2 cup andouille sausage finely diced
  • 1 small yellow onion grated
  • 1/2 tsp thyme
  • 1 large egg beaten
  • 1/2 cup buttermilk
  • vegetable oil for frying
  • creole seasoning

Instructions

  • Mix together the cornmeal, flour, andouille, and grated onion.
    Louisiana, appetizer, pork
  • Stir in the rest of the ingredients.
    Louisiana, appetizer, pork
  • Heat up 2” of vegetable oil in a small pot over medium high heat. Using a cookie dropper, drop balls of the dough into the oil, making sure to not overcrowd the pot.
    Louisiana, appetizer, pork
  • Fry in batches, about 5 minutes in total until golden brown.
    Louisiana, appetizer, pork
  • Season the hush puppies with creole seasoning.
    Louisiana, appetizer, pork