Food and Recipes Recipes Crispy Andouille Hush Puppies 3.0 (1) 1 Review This crunchy, savory bite is a delicious dockside starter. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 10, 2022 Print Share Share Tweet Pin Email Photo: Hector Manuel Sanchez Hands On Time: 20 mins Total Time: 35 mins Yield: 8 to 10 servings Ingredients Vegetable oil 1 ½ cups self-rising white cornmeal 1 cup diced andouille sausage ¾ cup self-rising flour ¾ cup finely chopped sweet onion 1 large egg, lightly beaten ⅔ cup lager beer ⅓ cup buttermilk Directions Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°F. Stir together cornmeal and next 3 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°F oven. This recipe was updated in July 2022 to correct missing ingredient amounts. Print