Name: Andouille Hush Puppies
Prep time: 20 min
Cook time: 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 C Cornmeal (white or yellow will work); 3/4 C andouille sausage (diced); 3/4 C flour; 1/2 C sweet onion (finely chopped); 3 tsp baking powder; 1 tsp salt; 2/3 egg (large); 1/3 C beer (lager is suggested); 1 C buttermilk

Andouille Hush Puppies

This is my take on modifying a recipe I found online that looked really good! I have a link to the original recipe included.

Course

Side Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

1 C Cornmeal white or yellow will work
3/4 C andouille sausage diced
3/4 C flour
1/2 C sweet onion finely chopped
3 tsp baking powder
1 tsp salt
2/3 egg large
1/3 C beer lager is suggested
1 C buttermilk

Course

Side Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

1 C Cornmeal white or yellow will work
3/4 C andouille sausage diced
3/4 C flour
1/2 C sweet onion finely chopped
3 tsp baking powder
1 tsp salt
2/3 egg large
1/3 C beer lager is suggested
1 C buttermilk

Instructions

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
Stir together cornmeal and next 5 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.
Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.

Recipe Notes

Original recipe: https://www.southernliving.com/syndication/crispy-andouille-hush-puppies

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Nutrition Facts

Andouille Hush Puppies

Amount Per Serving

Calories 214 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Cholesterol 27mg 9%

Sodium 553mg 23%

Potassium 78mg 2%

Total Carbohydrates 34g 11%

Dietary Fiber 2g 8%

Sugars 2g

Protein 7g 14%

Vitamin A 3%

Vitamin C 1%

Calcium 8%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Classic Moroccan Bread

Khobz

Course

Side Dish

Cuisine

Moroccan

Servings

loaves

Ingredients

3 3/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast 1 packet or 7g, instant dry yeast can also be used
1 teaspoon sea salt
1 cup plus 3 tablespoons warm water
pinch sugar
Cornmeal for sprinkling (optional)

Course

Side Dish

Cuisine

Moroccan

Servings

loaves

Ingredients

3 3/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast 1 packet or 7g, instant dry yeast can also be used
1 teaspoon sea salt
1 cup plus 3 tablespoons warm water
pinch sugar
Cornmeal for sprinkling (optional)

Instructions

In a small bowl, dissolve the yeast and sugar in the water. Set aside for 10 minutes until the yeast is foamy. If it doesn't foam, the yeast is dead and you should discard it. If you are using instant dry yeast, you can just mix it with water and sugar and use without waiting the additional minutes. It doesn't require proofing.
In a large bowl, sift in the flour and salt. Make a well in the center and gradually pour in the water and yeast mixture. Form the dough into a ball. Put on floured surface and knead for 10-15 minutes until smooth and elastic. Divide the dough into two even pieces and shape into slightly flattened balls. Dust lightly with flour. Cover with a kitchen cloth and let rest for about 10 minutes.
Line a baking sheet with parchment paper. Transfer the loaves to the sheet, leaving at least 2 inches (5cm) between them. Flatten to about 1 inch (2.5 cm) thick with your hand. Cover with a plastic wrap, and leave in a warm place for about 1 hour. The dough should rise.
Preheat the oven to 350°F (175°C). Prick the loaves 4-5 times using a fork or a knife. Sprinkle with cornmeal, if desired. Bake until golden, for about 25 minutes. Rotate the pan halfway through baking. Store wrapped in plastic wrap. Enjoy!

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