Crispy hush puppies paired with a festive cranberry chutney.
This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.
If you are looking for a holiday appetizer that your friends and family will rave about, these sausage jalapeño cheddar hush puppies with cranberry chutney are it. They are crispy on the outside, soft on the inside, a little bit spicy, and paired with a sweet and tart cranberry chutney that brings all the cozy and festive vibes of the holiday season. They are not only delicious, but easy to make thanks to my favorite Tony Chachere’s Crispy Creole Hush Puppy Mix! They are the perfect appetizer to make for prepping ahead and are guaranteed to disappear fast.
Whether you are hosting a big holiday gathering or keeping things simple with family, this recipe is a delicious way to elevate your appetizer spread.
Why You’ll Love This Holiday Hush Puppy Recipe
Perfect holiday flavor combination: Savory sausage + melty cheese + jalapeño heat + sweet and tangy cranberries.
Crowd-pleasing appetizer: Bite-sized, totally delicious, and completely addictive.
Comfort meets festive: A cozy Southern classic gets elevated with a holiday twist.
Ingredients You Need
Tony Chachere’s Crispy Creole Hush Puppy Mix
Spicy Sausage
Jalapeños
Grated Cheddar Cheese
Milk
Egg
Cranberries
Apple Cider Vinegar
Apple
Brown Sugar
Tips For the Best Hush Puppies
Don’t over mix the batter to keep hush puppies tender and soft.
Make sure your oil is hot enough. It needs to be at 350 or if you insert the back of a wooden spoon into the hot oil, bubbles should form around it. This ensures your hush puppies don’t fall apart and brown evenly.
Make the cranberry chutney ahead of time and keep in the fridge.
I love serving these sausage jalapeño cheddar hush puppies on a pretty plate or platter piled high with plenty of cranberry chutney for dipping on the side.
Ingredients to make a holiday hush puppy with cranberry chutney recipe.
Fry until golden brown and irresistible—these hush puppies go fast.
Ingredients:
1 Box Tony Chachere’s Crispy Creole Hush Puppy Mix
1 Egg
1/2 Cup Milk
1/2 Lb. Spicy Sausage
1 Cup Shredded Cheddar Cheese
2 Diced Jalapeños
1 Tsp. Tony Chachere’s Creole Seasoning
For the Chutney-
1 12 oz. Bag Cranberries
1 Cup Grated Apple
3/4 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
1/2 Cup Water
Directions:
Make cranberry chutney by combining cranberries, apples, brown sugar, apple cider vinegar, and water in a saucepan and then simmer for 15-20 minutes until desired consistency. Set aside or refrigerate.
Heat a skillet over medium heat and brown the sausage and then drain on paper towel lined plate.
Mix together Tony Chachere’s Crispy Creole Hush Puppy Mix, 1 egg, and milk and stir to combine.
Fold in browned sausage, shredded cheese, and diced jalapeños until just combined.
Heat oil to 350 degrees (or until a wooden spoon can be inserted and forms bubbles around it in the oil) and then drop teaspoons of the mix into the hot oil a few at a time until browned (about 3-4 minutes.)
Remove onto a paper towel lined plate and repeat until batter is gone and sprinkle with Tony Chachere’s Creole Seasoning.
Serve hush puppies with plenty of cranberry chutney and enjoy.
Serve warm for the ultimate cozy holiday appetizer.
Crispy hush puppies paired with a delicious cranberry chutney.
This sweet and savory holiday appetizer is always a crowd favorite.
The tangy cranberry chutney brings the perfect holiday brightness.
Every bite of hush puppy needs just the right amount of cranberry chutney and it makes the perfect holiday appetizer.
These sausage jalapeno cheddar hush puppies with cranberry chutney bring together the cozy comfort of Southern cooking with the festive brightness of the holidays. These definitely deserve a spot on your holiday entertaining menu this season.
