Andouille Sausage Cajun Puppies
Hearty fritters containing finely diced spicy andouille sausage and bell peppers.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 cups Yellow cornmeal
- 1/2 cups All-purpose flour
- 6 ounces Andouille sausage, finely minced
- 1/4 cup Green bell pepper, finely diced
- 1 cup Buttermilk
- 1 large Egg, beaten
- 1 tablespoon Cajun seasoning
- 1 teaspoon Baking powder
- 1 teaspoon Granulated sugar
- 2 tablespoons Green onions, thinly sliced
- 1 quart Vegetable oil for frying
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil to 365 degrees Fahrenheit.
- 2
In a small skillet over medium heat, lightly sauté the minced andouille sausage and bell peppers for 3-4 minutes until the fat renders; drain on paper towels.
- 3
In a large mixing bowl, whisk together the cornmeal, flour, Cajun seasoning, baking powder, and sugar.
- 4
In a separate small bowl, combine the buttermilk and the beaten egg until smooth.
- 5
Fold the wet ingredients into the dry ingredients, stirring just until moistened; do not overmix the batter.
- 6
Gently fold in the cooked sausage, bell peppers, and sliced green onions.
- 7
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil, working in small batches.
- 8
Fry for 2-3 minutes, turning occasionally, until the puppies are deep golden brown and cooked through, then drain on a wire rack.
Ratings & Reviews
No ratings yet
