Sausage, Jalapeño Hush Puppies with Green Onions and Cilantro
Adapted slightly from one of our favorite food blogs, Shutterbean.com, this recipe for sausage, jalapeno hushpuppies comes together quickly, feeds a crowd, and is a great way to get all of the flavor of cornbread-‘n’-sausage stuffing into a bite-sized appetizer with a kick of spice and a dose of herbal freshness to boot. These puppies pack plenty of fresh cilantro and green onion flavor in addition to minced jalapeno and ground chorizo sausage.
Ingredients
- ½ lb. ground chorizo sausage, browned and drained
- 4 cups cornmeal
- 6 tbsp self-rising flour
- 2 tsp kosher salt
- 1/4 cup green onions, minced
- ¼ cup fresh cilantro, minced
- 1 jalapeño, minced
- 2 cups buttermilk
- 2 eggs
- vegetable or peanut oil, for deep frying
Instructions
- Whisk together the cornmeal, flour, salt, green onions, cilantro, and jalapeño in a large mixing bowl until well combined.
- Add the buttermilk, eggs, and cooked sausage, and combine thoroughly with a mixing spoon. Let the batter rest for 10 minutes so that the cornmeal can absorb the wet ingredients.
- Fill a deep fryer, large stock pot, or dutch oven halfway full with frying oil and heat to 375 degrees Fahrenheit.
- Carefully spoon tablespoons of batter into the hot oil. You will have to work in batches so that the pot does not become overly crowded and the oil temperature stays steady.
- Fry until golden brown, turning several times. Drain on paper towels and sprinkle with kosher salt while still hot.
- Serve hot with honey butter (1/2 cup unsalted butter, 1 tsp kosher salt, and 1 tbsp honey), if desired.
