Andouille Stuffed Hush Puppies

For remoulade sauce:

1 cup mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon Cajun seasoning

2 teaspoons horseradish

1 tablespoon sweet pickle relish

1 grated garlic clove

1 1/2 teaspoons hot sauce

For hush puppies:

1 1/2 cups cornmeal, preferably fine ground

1/2 cup all purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 cup buttermilk, room temperature

2 tablespoons butter, melted

1 large egg, room temperature

8 ounces andouille sausage, cut into 1/4-inch cubes

Vegetable oil, for frying

To prepare the remoulade sauce, whisk the mayonnaise, mustard, Cajun seasoning, horseradish, relish, garlic and hot sauce in a small bowl. Set aside until ready to serve.

In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, whisk together the buttermilk, butter and egg. Add the buttermilk mixture ingredients to the cornmeal mixture and whisk just until combined. Fold in the sausage until just combined.

Pour 3 inches of vegetable oil into a Round Dutch Oven and heat to 350°F.

Working in batches to not crowd the pan, drop the batter by tablespoons into the oil. Fry until golden brown, 2 to 2 1/2 minutes. Drain on a paper towel. Serve warm with remoulade sauce and enjoy.