PREPARING THE CAJUN DIPPING SAUCE Mix the sour cream and Cajun seasoning together in a bowl. Place the bowl in the refrigerator until ready to use.

PREPARING THE BATTER Heat your deep fryer to 360°F (or heat a large pot) with 3 quarts of vegetable oil. In a large bowl, mix together the flour, cornmeal, baking powder, sugar, and kosher salt. This is your cornmeal mixture.In another bowl, whisk together the buttermilk and eggs. Then, fold the buttermilk and eggs into the cornmeal mixture. Add the diced jalapeño and green onions to the bowl. Mix only until combined, don’t over mix or the hush puppies will be tough.

PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE Heat a large sauté pan on medium-high heat with a tablespoon of grapeseed oil.Add the Cajun sausage in small pieces, while breaking up the sausage with a wooden spoon.Cook for 5 minutes.Place the cooked sausage on a paper towel to allow the sausage to drain and cool down.Once the sausage is cool, fold it into your hush puppies batter.

FINAL STEPS Once the oil is heated to 360°F, use the 1/2 ounce scoop to drop the hush puppies/batter into the fryer. Work in batches of 6, and carefully drop the batter into the hot oil. Cook for 3-4 minutes, while turning the hush puppies with a metal spoon. They should be golden brown when finished. Take one out of the oil/fryer, and cut it in half to make sure the inside is fully cooked.

Transfer the cooked Fullblood Wagyu Cajun sausage hush puppies to a tray lined with a paper towel. This will allow the excess oil to drain off. Serve the hush puppies warm with the Cajun dipping sauce, and enjoy!