Sausage Jalapeño Hushpuppies

Sausage Jalapeño Hushpuppies // shutterbean

“The name “hushpuppies” is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries.”

THANKS, WIKIPEDIA. I’ve never wanted to be a yapping dog until NOW.

sausagejalapenohushpuppies 045

Hello. Hey. Hi. I made us sausage hushpuppies.  I’ve wanted to make these hushpuppies since June and I’m kicking myself that it took that long to make them. Sometimes I have an irrational fear of frying food. It’s not like I don’t like EATING fried food….I just know what I’m up against with hot oil and these  big ole clumsy hands of mine. In the kitchen I make the most accidents when I’m trying to prevent accidents. Frying is literally a hot mess and the real miracle here is that I didn’t burn myself. WINNING.

Sausage Jalapeño Hushpuppies // shutterbean

Crispy cornmeal mixed with sausage, spicy jalapeños and green onions DIPPED IN HONEY BUTTER.

Forever and ever, AMEN.

Make them at a party (cuz this recipe makes a ton!!) and impress friends while keeping dogs quiet.

Aaaaaaaaaand we are off! Let’s gather ingredients.

Sausage Jalapeño Hushpuppies // shutterbean

First you take the sausage out of its casing (mind in the gutter) and you brown it in olive oil.

Whisk up the eggs. We’re gonna make the batter.

Sausage Jalapeño Hushpuppies // shutterbean

I think cheese would be a good addition here. Just saying….

Sausage Jalapeño Hushpuppies // shutterbean

Hey batter, batter! Let it rest for 10 minutes. You’re gonna need to heat oil.

I used my trusty Dutch Oven to fry these bad boys. Also very important- a thermometer. This is the one I use.

Sausage Jalapeño Hushpuppies // shutterbean

Also very important to this recipe. HONEY BUTTER!  It’s honey mixed with butter.

It’s God’s Gold sweetened. Podcast reference!

Sausage Jalapeño Hushpuppies // shutterbean

While we’re waiting for the oil to heat up, we mix up our honey butter. Let’s serve it up.

Sausage Jalapeño Hushpuppies // shutterbean

To help yourself out, scoop the hushpuppies onto a sheet lined with parchment. Get yourself organized.

Sausage Jalapeño Hushpuppies // shutterbean

To prevent burns, I didn’t show you the in process pics. Insert corn balling joke HERE ____________.

Sausage Jalapeño Hushpuppies // shutterbean

Crunch outside…and the inside is peppered with jalapeno, sausage & onions. It’s a wonderful marriage.

There’s a reason why they serve these in bars.

Sausage Jalapeño Hushpuppies // shutterbean

Now served with honey butter and maybe some additional honey…on the bites that are extra spicy.

Sausage Jalapeño Hushpuppies // shutterbean

CLOSEUP.

Sausage Jalapeño Hushpuppies // shutterbean

Seriously.

Sausage Jalapeño Hushpuppies // shutterbean

HUSH. Just. HUSH, Tyler Florence.

Sausage Jalapeño Hushpuppies with Honey Butter

makes at least 2 dozen (if not more)

ecipe adapted from Tyler Florence Family Meal: Bringing People Together Never Tasted Better

for the honey butter:

  • 1 stick salted butter, at room temperature
  • 4-5 tablespoons honey

for the hushpuppies

  • extra virgin olive oil
  • 2 links Italian sausage
  • 4 cups cornmeal
  • 6 tablespoons self-rising flour
  • 2 teaspoons kosher salt
  • 1/2 cup finely chopped scallions
  • 1 jalapeño finely chopped
  • 2 cups buttermilk
  • 2 eggs
  • vegetable or peanut oil, for deep frying

to make the honey butter:

In a small bowl, mix the butter with the honey. Stir until well combined. Set aside and keep at room temperature until ready to serve.

to make the hushpuppies:

Place a skillet over high heat. Add a 2 count of olive oil, remove the sausage from their casings and crumble the sausage into the skillet. Brown the sausage for a minute or two to develop flavor, then reduce the heat to medium and stir until the sausage is thoroughly cooked, about 10 minutes. Set aside to cool.

In a mixing bowl, combine the cornmeal, flour, salt, scallions and jalapeño. Add the buttermilk, eggs, and sautéed sausage, and combine thoroughly. Let the batter rest for 10 minutes.

In a deep fryer or deep heavy skillet, heat 4-5 inches of peanut oil to 375F. Gently drop the batter by tablespoons (or use a 1 inch scooper) into the hot oil, 6 at a time. Keep an eye on the temperature of the oil; the temperature will drop after you add the batter. If it drops more than 5 degrees, raise the heat a bit until it returns to 375F. Fry until golden brown, turning several times. Drain on paper towels. Serve hot with honey butter.

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41 Comments

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  • November 20, 2013

    There’s a reason why they serve these in bars. <– Omg I have FOND memories of having a few or 6 drinks and washing them down with hush puppies. Pre-kid, early 20s, and it was great. And yours look better than anything I ever had in a bar!

  • November 20, 2013

    You took a fried ball of batter, and you served it with honey butter. Ms Shutterbean, you are a food mastermind.

  • Jane M
    November 20, 2013

    WHY!!!!!! WAAAH! I would be the only 1 in my house to glom these down! I NEED to host a party STAT!

  • Beth
    November 20, 2013

    I love honey butter on popcorn, but with these babies come on now! I can’t wait to try out this recipe! Also there goes my pre-holiday party cleanse! :)

  • November 20, 2013

    Hush puppies, honey butter, cold beer, happiness…

  • November 20, 2013

    Hush puppies with honey butter…you are speaking to my heart and soul! I once made hush puppies with fresh corn – note when corn gets hot, it pops…I may have had a blister on my forehead for about a week. Totally worth hush puppy goodness.

  • Ashley
    November 20, 2013

    WHAT! I need these now!

  • Ems
    November 20, 2013

    SHUT the front door. OPEN mouth. Cram in many many of these hush puppies! Pics are to die for!!

  • November 20, 2013

    I NEED this in my life, immediately

  • Hilary
    November 20, 2013

    oh no you didn’t!

    • Tracy
      November 20, 2013

      YES I DID

  • Sandra
    November 20, 2013

    I’ve never had a desire to order hush puppies …. UNTIL NOW. But I fear that these are much better than the flavorless, brown golf balls that they serve at my local bar. I think I’m gonna have to wait it out and make these myself!!

    • Tracy
      November 20, 2013

      they’re packed with flavor!

  • November 20, 2013

    i made a sweet version of hush puppies this summer that had chocolate chips mixed in, and then after you fried them, you rolled them in cinnamon sugar, and served with maple syrup for dipping. my god.

  • November 20, 2013

    I have never even seen hushpuppies on a bar menu – cause you better believe I would have ordered them. It’s a fact that beer was made to wash down fried, greasy, delicious things. However, these look so so so much better than anything you’d find in a bar!

  • Kendra
    November 20, 2013

    Oh. Lawd.

  • November 20, 2013

    Daaaayum!

  • November 20, 2013

    Ohhh, I thought we were just hushing tyler florence for fun (wait, no, not THAT type of fun…)! But now I see they’re his recipe. Awesome. These look AMAZING! I am so making these & the honey butter, damn, so good. & thanks for the tip re frying in a dutch oven, I always use our wok & that’s just a disaster waiting to happen.
    Heidi xo

  • November 20, 2013

    First off your sausage side note made me laugh, pardon my husbands IG comment.
    Second the fact that you used the word Hush a million times makes me smile. Tattooed on my leg along with a Good night moon scene. Best…word…ever… for many reasons!!!
    Love the post and you!

  • November 20, 2013

    These look delish! I have very fond memories of downing spicy hushpuppies dipped in jalapeno relish of an evening with theater friends, but I usually had a margarita (or two) with…

  • November 20, 2013

    Wait, all this AND honey butter? Thank you Shutz and T-Flo!

  • November 20, 2013

    These look amazing, I wish I was eating them right now. I will have to try these minus the sausage!

  • November 20, 2013

    HUsh your mouth! Theeeeeeeeese. Wow!

  • November 20, 2013

    these pictures are AMAZING!!!

  • November 21, 2013

    um, these hit me in a really insane place. they are perfection.

  • Emily
    November 21, 2013

    Do you think you could make these ahead of time and warm in the oven? Seems like a yummy option to bring for T-giving appetizers.

    • Tracy
      November 21, 2013

      I think so!

  • November 21, 2013

    Oh good Lord I need about 75 of these right now! My hubster LOVES hush puppies but alas is lactose intolerant. I think however I will try to make these with rice milk and a little cider vinegar and see how they turn out.

  • November 21, 2013

    This recipe looks amazing as do the photos! That honey butter looks ridic!

  • November 21, 2013

    When I was a kid and we’d go to the seafood joints around town where they serve hushpuppies like a bread basket at a regular restaurant. I’d devour like 6 baskets and cry when I couldn’t have any more. #carbs4lyfe

  • November 23, 2013

    I’ve been dying to read this post ever since I first caught of glimpse of it, and it was all that I hoped it would be and more. No sense in boring you with everything going through my mind whilst reading. I can’t wait to try these, even with my crippling fryophobia.

  • November 27, 2013

    These just sound so delicious! I love the addition of the sausage to make them really special.

    xo
    Diana
    http://unusuallylovely.com

  • November 29, 2013

    Oh my goodness. I feel the exact same way about frying foods — spilling hot oil! Permanent disfigurement! Skin grafts! Horror! In other words, extremely casual. But these look delicious enough that I’m tempted to try them myself — I’m from the South and LOVE love love some good hush puppies. Add sausage and jalapenos and I’m so sold. Yours look phenomenal!!

  • Jen g
    December 8, 2013

    As much as I wanna love these, they didn’t quite work for me. I used the right size scoop, but still couldn’t get the middles cooked through until the outside was a too-dark brown. The honey butter was a big boon to the balance of sweet and savory, but there was still something missing. Glad I tried it though! I’m sure others had more success!

  • Laurie
    January 19, 2014

    I’m wondering how these would keep if fried all at once and kept warm in the oven. I’d love to serve them at a party but don’t want to be frying all evening.

    • Tracy
      January 21, 2014

      I’m sure they would be just fine!!

  • January 29, 2014

    Did you seed the jalapeño? If so did you find them to be spicy enough?

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