• Extra-virgin olive oil
  • 2 links Italian sausage with fennel seeds
  • 4 cups cornmeal
  • 6 tablespoons self-rising flour, such as White Lily
  • 2 teaspoons kosher salt
  • ¼ cup finely chopped scallions
  • 2 cups buttermilk
  • 2 large eggs, beaten
  • Vegetable or peanut oil, for deep-frying


Place a skillet over high heat. Add a 2-count of olive oil, remove the sausages horn then casings and crumble the sausage into the skillet. Brown the sausage for a minute or two to develop flavor then reduce the heat to medium and stir until the sausage is thoroughly cooked, about 10 minutes. Set aside to cool.

In a mixing bowl, combine the cornmeal, flour salt, and scallions. Add the buttermilk, eggs, and sautéed sausage, and combine thoroughly. Let the batter rest for 10 minutes.

In a deep fryer or deep, heavy skillet, heat 4 to 5 inches of peanut oil to 375°F. Gently drop the batter by tablespoonfuls into the hot oil, 6 at a time. Keep an eye on the temperature of the oil; the temperature will drop after you add the batter. If it drops more than 5 degrees, raise the heat a bit until it returns to 375°F. Fry until golden brown, turning several times. Drain on paper towels. Serve hot.