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Smoked Sausage with Cheddar beignets on a white plate

Smoked Sausage with Cheddar Beignets

Course: Appetizer
Cuisine: American
Keyword: Eckrich Smoked Sausage, Homegating, Tailgating recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 415kcal
These deep-fried smoked sausage beignets are literally exploding with flavor.  Go with Eckrich Smoked Sausage with Cheddar, and you will not be disappointed.  Wonderful served with Alabama White Sauce
Print Recipe


  • 1 14 oz. Eckrich Cheddar Smoked Sausage
  • 6 large eggs 4 for batter, 2 for breading
  • 1/2 cup mayonnaise
  • 2 tbsp whole grain mustard
  • 1/2 cup onion finely chopped
  • 1 cup Panko bread crumbs plus a little extra, if needed
  • 2 cups all-purpose flour
  • 1 cup corn meal
  • 1 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • Vegetable oil for frying
  • White Alabama Sauce for dipping
  • 1 tbsp fresh parsley chopped, for garnish


  • Heat your grill to medium heat and cook the sausages over direct heat until cooked and grill marks appear, approx. 8 minutes.  Remove from grill and let cool.

Heat the oil to 350°F

  • Cut the cooked sausage down the middle and then again into fourths.  Roughly chop.
  • In a large bowl, mix together the sausage with 4 eggs, the mayonnaise, mustard, onion and bread crumbs.  Mixture should be stiff.  If necessary, add a little more breadcrumbs until a tight batter is formed.
  • Use three bowls to set up a dredge station.  Place flour in the first bowl.  The remaining 2 eggs with 2 tbsp water (combined with a whisk, or fork) in the second bowl.  And the bread crumbs, corn meal, salt and pepper mixed together in the third bowl.
  • Using moist hands, roll together a bite-sized ball of the batter.  Roll this in the flour, shaking off excess.  Then roll in the egg, letting excess drip off.  Then roll in the breadcrumb/corn meal mixture to cover.  Place breaded balls on a baking sheet and place in the refrigerator for at least 20 minutes, to firm up. 
  • Remove the beignets from the refrigerator and carefully add 3 to 4 balls to the hot oil with a fork.  Carefully move the beignets around in the oil until browned evenly on all sides, about 2 to 3 minutes.  Remove with a metal slotted spoon and place on paper towel-lined plate.  Repeat with remaining beignets.
  • Place cooked beignets on a platter and drizzle with Alabama White Sauce and a sprinkle of parsley.  Serve at once with more white sauce on the side.


Calories: 415kcal