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.