Go Back
–+ servings
Smoked Sausage with Cheddar beignets on a white plate

Smoked Sausage with Cheddar Beignets

Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 415kcal
Author: Kris Longwell
These deep-fried smoked sausage beignets are literally exploding with flavor.  Go with Eckrich Smoked Sausage with Cheddar, and you will not be disappointed.  Wonderful served with Alabama White Sauce. 
Print Recipe

Ingredients

  • 1 14 oz. Eckrich Cheddar Smoked Sausage
  • 6 large eggs 4 for batter, 2 for breading
  • ½ cup mayonnaise
  • 2 tablespoon whole grain mustard
  • ½ cup onion finely chopped
  • 1 cup Panko bread crumbs plus a little extra, if needed
  • 2 cups all-purpose flour
  • 1 cup corn meal
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • Vegetable oil for frying
  • White Alabama Sauce for dipping
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions

  • Heat your grill to medium heat and cook the sausages over direct heat until cooked and grill marks appear, approx. 8 minutes.  Remove from grill and let cool.

Heat the oil to 350°F

  • Cut the cooked sausage down the middle and then again into fourths.  Roughly chop.
  • In a large bowl, mix together the sausage with 4 eggs, the mayonnaise, mustard, onion and bread crumbs.  Mixture should be stiff.  If necessary, add a little more breadcrumbs until a tight batter is formed.
  • Use three bowls to set up a dredge station.  Place flour in the first bowl.  The remaining 2 eggs with 2 tablespoon water (combined with a whisk, or fork) in the second bowl.  And the bread crumbs, corn meal, salt and pepper mixed together in the third bowl.
  • Using moist hands, roll together a bite-sized ball of the batter.  Roll this in the flour, shaking off excess.  Then roll in the egg, letting excess drip off.  Then roll in the breadcrumb/corn meal mixture to cover.  Place breaded balls on a baking sheet and place in the refrigerator for at least 20 minutes, to firm up. 
  • Remove the beignets from the refrigerator and carefully add 3 to 4 balls to the hot oil with a fork.  Carefully move the beignets around in the oil until browned evenly on all sides, about 2 to 3 minutes.  Remove with a metal slotted spoon and place on paper towel-lined plate.  Repeat with remaining beignets.
  • Place cooked beignets on a platter and drizzle with Alabama White Sauce and a sprinkle of parsley.  Serve at once with more white sauce on the side.

Nutrition

Calories: 415kcal