Sausages Recipe

Prepare ingredients

Dice the cheddarwurst or smoked cheddar sausage into small 1/4-inch pieces. Finely dice the jalapeño (remove seeds for milder heat) and thinly slice the scallions. Measure buttermilk, melt the butter and let it cool slightly.

Mix dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 1/2 cup cornmeal, 2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp granulated sugar, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the 1 cup buttermilk with the egg and 2 tbsp melted butter until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until mostly combined — do not overmix; a few small lumps are fine. Fold in the diced cheddarwurst, diced jalapeño, sliced scallions, and 1/4 tsp black pepper until evenly distributed. Adjust seasoning to taste.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (about 3 cups). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown in about 45–60 seconds.

Fry hush puppies

Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into the hot oil, working in batches and taking care not to overcrowd the pot. Fry 12–16 hush puppies at a time (depending on pot size) for 2.5–3.5 minutes, turning occasionally, until evenly golden brown and cooked through. Internal temperature should be around 200°F (93°C) and centers should be set. Remove with a slotted spoon onto a wire rack lined with paper towels to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batter.

Finish and serve

Taste one hush puppy and season immediately with a small pinch of salt if desired. Serve warm alongside the cheese sauce for dipping.

Make roux

In a small saucepan over medium heat melt 2 tbsp unsalted butter. Once melted and bubbling, add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture becomes lightly golden and smells slightly toasty (this cooks out the raw flour taste).

Add milk

Slowly whisk in 1 cup whole milk, adding a little at a time to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–4 minutes over medium heat.

Finish cheese sauce

Lower the heat to low and stir in 1.25 cups grated sharp cheddar and 2 tbsp softened cream cheese in small additions, stirring until fully melted and smooth. Whisk in 1/2 tsp Dijon mustard, 1/4 tsp hot sauce, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using). Taste and adjust seasoning. Keep warm over the lowest heat or transfer to a small insulated serving bowl; stir occasionally to maintain smoothness.

Serve

Spoon the warm cheese sauce into a small bowl and place alongside the hush puppies for dipping. If sauce thickens while waiting, whisk in 1–2 tsp warm milk to loosen before serving.