Ingredients

• Vegetable oil
• 1 1/2 cups self-rising white cornmeal
• 1 cup diced andouille sausage
• 3/4 cup self-rising flour
• 3/4 cup finely chopped sweet onion
• 1 large egg, lightly beaten
• 2/3 cup lager beer
• 1/3 cup buttermilk

Preparation

1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
2. Stir together cornmeal and next 3 ingredients in a large bowl.
3. Add egg, beer, and buttermilk; stir just until moistened.
4. Let stand 10 minutes.
5. 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.
6. Drain on a wire rack over paper towels.
7. Keep warm in a 200° oven.