October is the unofficial start of gumbo season and as people start to simmer those big…Get Recipe
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!
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
6 Cups Vegetable Oil for Frying
12 Ounces Butter, Room Temperature
2 Tablespoons Honey
10 Dashes Tony’s Pepper Sauce
Making the Sausage Stuffed Hush Puppies:
Making the Creole Honey Butter:
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