Italian Sausage Lollipops
Servings
Prep Time
Italian Sausage Lollipops
Ingredients
-
1
package
(19 ounce) JOHNSONVILLE® Hot Italian Sausage Links
-
20
10 to 12 inch
thick bamboo skewers
-
oil for deep frying, (vegetable, peanut or canola)
-
CORN BATTER:
-
1
cup
cornmeal
-
1
cup
flour
-
1/4
teaspoon
salt
-
1/8
teaspoon
black pepper
-
1/4
cup
sugar
-
4
teaspoons
baking powder
-
1
large
egg, lightly beaten
-
1
cup
milk (preferably not skim)
-
REMOULADE DIPPING SAUCE:
-
2
tablespoons
mayonnaise
-
2
tablespoons
Dijon mustard
-
2
tablespoons
whole grain mustard
-
1
tablespoon
lemon juice
-
1
teaspoon
wine vinegar
-
2
tablespoons
pickle relish
-
2
tablespoons
capers, chopped
-
1
teaspoon
dried tarragon
-
1/2
teaspoon
ground black pepper
-
1/4
teaspoon
salt
-
dash
Tabasco Sauce
-
1
cup
canola oil
Directions
Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces.
CORN BATTER:
In a medium size bowl, mix all the ingredients for the corn batter, starting with the dry ingredients and ending with the wet ingredients.
Heat the oil. It should be at least 2 to 3 inches deep to fully submerge the lollipop.
Once the oil is heated, (to medium heat or about 350°F) place one sausage piece at the end of each skewer. Dip into the batter and coat the sausage completely.
Carefully submerge the sausage into the hot oil while holding the end of the stick, allow it to fry for about a minute until the batter is a deep golden brown.
Continue this process with all the sausages. Once the sausages are cooked, serve them with a remoulade sauce, or your favorite mustard.
REMOULADE DIPPING SAUCE:
Combine first 11 ingredients (Mayonnaise through Tabasco Sauce) in a food processor and process for 30 seconds.
With the motor running slowly add the oil through the feed tube and process until thickened.
Transfer the sauce to a bowl, cover and refrigerate for at least one hour before serving alongside the sausage lollipops.
