I’m interrupting the usual post to share the best hush puppies I’ve ever made: Polish Hush Puppies. Why “Polish”? Because they’re stuffed with savory kielbasa, tangy sauerkraut, minced onion and sharp Cheddar.
Imagine deep-fried cornbread bites that hide little pockets of garlicky Polish sausage, finely shredded extra-sharp Cheddar and sauerkraut that’s been squeezed dry, plus tiny bits of onion. The exterior becomes craggy and super-crisp while the interior stays moist and flavorful. These hush puppies are perfect on their own as an appetizer or snack, and they also pair beautifully with stews, chilis, soups or salads.
For dipping, you can use ketchup, Ranch, honey mustard or gravy, but if you want my honest recommendation, a horseradish-based sauce really elevates the bold flavors here.
Polish Hush Puppies | Kielbasa, Sauerkraut, Onion and Cheddar Fried Cornbread
Rebecca Lindamood
Ingredients
- 2 inches of canola or an electric deep fryer, peanut or vegetable oil, or lard in a high-sided, heavy-bottomed pot or skillet
- 1 1/4 cups cornmeal
- 3/4 cup all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons butter melted
- 1 cup plain yogurt or buttermilk
- 1 large egg
- 6 ounces fully cooked Kielbasa sausage 1/2 of a package
- 1 cup sauerkraut squeezed completely dry in a towel
- 1 cup shredded extra sharp Cheddar cheese
- 1/2 a small onion
Instructions
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Pour oil into a high-sided, heavy-bottomed pot or an electric deep fryer to a depth of about 2 inches. Heat to 375°F. Line a bowl or baking pan with paper towels and set aside for draining.
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Finely chop or cut the kielbasa into roughly 1/8-inch cubes and place in a small bowl. Finely mince the sauerkraut and the onion, squeezing excess moisture from the sauerkraut in a towel. Add the sauerkraut, minced onion and shredded Cheddar to the kielbasa and toss to combine. Set aside.
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In a large bowl whisk together cornmeal, flour, sugar, salt, baking soda, ground black pepper and cayenne. In a separate bowl whisk melted butter with the yogurt or buttermilk and the egg. Pour the wet mixture into the dry ingredients, add the kielbasa mixture, and gently fold with a spatula just until combined—no dry pockets should remain.
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Using a 1 1/2 teaspoon scoop or a heaping teaspoon, drop batter into the hot oil. Fry only as many at a time as will fit comfortably without overcrowding; they need room to move and crisp. Fry 2–3 minutes per batch, turning once about halfway through, until golden brown and crisp. Remove with tongs or a slotted spoon to the paper towel–lined pan to drain briefly.
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Serve hot for best texture. Leftovers keep in a paper towel–lined, covered container in the refrigerator; reheat in a hot oven for a few minutes to restore crispness.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
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