Crispy Andouille Hush Puppies

YieldMakes 8 to 10 servings

Total Time35 Mins



  • Vegetable oil
  • 1 1/2 cups self-rising white cornmeal
  • 1 cup diced andouille sausage
  • 3/4 cup self-rising flour
  • 3/4 cup finely chopped sweet onion
  • 1 large egg, lightly beaten
  • 2/3 cup lager beer
  • 1/3 cup buttermilk


    Step 1

    Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. Stir together cornmeal and next 3 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.

    Step 2

    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.

Originally published on Southern Living, Crispy Andouille Hush Puppies.