Preparation / Directions:
Make the mustard sauce: In a small bowl whisk together the sour cream, the
mustard, the lemon juice, and salt to taste.
In a skillet cook the kielbasa and the bell pepper in 1/2 teaspoon of the
oil
over moderate heat, stirring occasionally, for 5 minutes, or until the bell
pepper is crisp-tender. In a bowl whisk together the egg and the milk, into
the bowl sift together the cornmeal, the flour, the baking powder, the
cayenne, and the salt, and whisk the mixture until it is combined well.
Transfer the kielbasa mixture with a slotted spoon to the bowl, add the
scallion, and stir the batter until it is just combined. In a deep skillet
or deep fryer heat 1 1/2 inches of the additional oil to 320% F, add
tablespoons of the batter, and fry the hush puppies, turning them once, for
1
1/2 to 2 minutes or until they are golden, transferring them with a slotted
spoon as they are fried to paper towels to drain. Serve the hush puppies
with the mustard sauce.
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