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Sausage, cheese & corn Hush Puppies


  • Place the water and butter with 1 tspn salt and the garlic in a heavy-bottomed pot and bring to the boil.
  • When butter has completely melted, add the flour all at once and mix vigorously until a ball is formed and there is a light coating on the base of the pot.
  • Cool the dough, in the pot, a little before adding the eggs, one at a time, mixing vigorously in between each addition. Then add the mustard, cheeses, chorizo, corn and ground pepper.
  • In the meantime, heat the oil in a deep fryer (or large heavy-bottomed pot) to 180°-190°C. Then fry teaspoons of the mixture, keeping separate, until golden and puffed. Drain well on kitchen paper towels.
  • Serve immediately with the sweet chilli sauce on the side.


  • 560 ml water
  • 240 gm unsalted butter
  • freshly ground salt & pepper
  • 1 garlic clove, crushed
  • 240 gm plain flour
  • 5 eggs
  • 2 tspn Dijon mustard
  • 150 gm each freshly grated parmesan & tasty cheese
  • 1 chorizo, diced fairly small
  • 1-2 corn cobs, kernels removed
  • 6 cups vegetable oil
  • sweet chilli sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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