These little bites of heaven are super easy to make and oh so tasty! They're essentially… well… a hush puppy with jalapeño, cheese, and sausage inside. Mmmm mmmm!

Makes approximately 24 poppers.

INGREDIENTS:

POPPERS:

1 Cup Yellow Cornmeal

1/2 Cup All Purpose Flour

1 1/2 tsp. Baking Powder

1/2 tsp. Salt

1/2 Cup Cheddar Cheese, shredded

1/3 Cup Onion, finely chopped

1 Jalapeno, seeded & chopped

8 oz. Pederson’s Jalapeno & Cheese Smoked Sausage

1 Egg, lightly beaten

6 oz. Light Beer Canola Oil, for deep frying

DIPPING SAUCE:

6 oz. Light Beer

1 1/4 Cups Sharp Cheddar Cheese, shredded

1 TBS. All Purpose Flour

6 oz. Cream Cheese, softened

1/2 TBS. Minced Garlic

Salt & Pepper to taste

INSTRUCTIONS:

POPPERS:

1. In a medium bowl, mix cornmeal, flour, baking powder, & salt.

2. Add cheese, onion, diced sausage & jalapeno pepper; toss to combine.

3. In another bowl, mix together egg & beer. Add to flour mix. Stir just until moistened.

4. In a 3 qt. saucepan, heat 2 inches of oil over medium heat.

5. Form batter into 1 inch round balls and drop into hot oil for 3 minutes or until golden brown. Drain on paper towels.

DIPPING SAUCE:

1. Over medium heat, bring beer to a simmer in a medium saucepan.

2. In a medium bowl, combine the cheese and flour.

3. Add the cheese mixture to the beer along with the cream cheese, garlic, salt, & pepper.

4. Stir until all cheese is melted and the sauce is creamy, about 5 minutes.

5. Reduce heat and keep warm until ready to serve. Makes appox. 24 poppers.