0 Cart Account

Menu

Recipes > Appetizer

Print

Sausage Stuffed Hush Puppies with Creole Honey Butter

Prep Time

30 minutes

Cook Time

15 minutes

Servings

4-6 people

Soon to be your party go-to favorite … these Sausage Stuffed Hush Puppies with Creole Honey Butter by Chef Michael Gulotta are crispy, buttery and full of sweet and Creole flavors. They are the perfect sweet heat appetizer!

 

Sausage Stuffed Hush Puppies with Creole Honey Butter

Shop Tony's Flavors In This Recipe

Kitchen Tip : Sausage Stuffed Hush Puppies with Creole Honey Butter

Ingredients

  • 8 Ounces Pork Breakfast Sausage

  • 1/4 Cup Tony’s Honey Bacon & BBQ Marinade

  • 1 Box Tony’s Crispy Creole Hush Puppy Mix

  • 3/4 Cup Milk

  • 1 Egg

  • 6 Cups Vegetable Oil for Frying

  • 12 Ounces Butter, Room Temperature

  • 2 Tablespoons Honey

  • 10 Dashes Tony’s Pepper Sauce
  • Clear

Directions

Making the Sausage Stuffed Hush Puppies:

  1. Mix together the pork sausage and Tony’s Honey Bacon & BBQ Marinade and chill for 20 minutes in the cooler.
  2. Use a tablespoon to scoop out the sausage and then roll it into balls.
  3. Heat a small amount of vegetable oil in a sauté pan over medium-high heat. Place the sausage balls carefully in the pan and cook for 10 minutes, turning often with a spatula or tongs.
  4. Once cooked, remove the sausage balls from the pan and place them on a plate, then place them in the refrigerator to firm up.
  5. While the sausage balls are cooling, mix the Tony’s Crispy Creole Hush Puppy Mix with milk and eggs and let stand for ten minutes.
  6. Preheat the vegetable oil to 350°F.
  7. Press out small portions of the hush puppy batter and gently wrap it around the sausage balls, then roll it into a smooth ball.
  8. Drop the rolled sausage balls carefully into the hot oil and let fry for 5 minutes, or until they are golden brown and begin to float.
  9. Remove the hush puppies from the fryer and place them on a paper towel-lined tray.
  10. Serve the Sausage Stuffed Hush Puppies warm with the Creole Honey Butter.

Making the Creole Honey Butter:

  1. In a medium bowl, mix together the butter, honey and Tony’s Pepper Sauce.
  2. Keep covered until ready to use.

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Crawfish Caesar Salad

Crawfish Caesar Salad

This Crawfish Caesar Salad by @tashaliana puts a Gulf-inspired twist on a classic. Succulent crawfish and…

Get Recipe
Smothered Pork Chops

Smothered Pork Chops

Dinner doesn’t have to be complicated. Just grab a skillet, sear some chops, and let the…

Get Recipe