Recipes

Italian Sausage Lollipops

Who says meat isn't candy? There's nothing better than the delicious flavour of Johnsonville Hot Italian sausage deep fried in a cornmeal batter to make the perfect party appetizer. Serve with your favourite remoulade sauce or mustard and you'll please the whole crowd.

15
Prep Time
50
Cook Time
20
Servings

What You Need

  • 1 pkg (17.64 ounces / 500 g) Johnsonville Hot Italian Sausage links
  • 20 10-12 inch long bamboo skewers
  • oil for deep frying (vegetable, peanut or canola)
  • FOR CORN BATTER:
  • 1 cup (250 mL) cornmeal
  • 1 cup (250 mL) flour
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (.5 mL) black pepper
  • 1/4 cup (60 mL) sugar
  • 4 tsp (16 mL) baking powder
  • 1 large egg, lightly beaten
  • 1 cup (250 mL) milk (preferably not skim)
  • FOR REMOULADE DIPPING SAUCE:
  • 2 tbsp (30 mL) mayonnaise
  • 2 tbsp (30 mL) Dijon mustard
  • 2 tbsp (30 mL) whole grain mustard
  • 1 tsp (15 mL) lemon juice
  • 1 tsp (5 mL) wine vinegar
  • 2 tbsp (30 mL) pickle relish
  • 2 tbsp (30 mL) capers, chopped
  • 1 tsp (5 mL) dried tarragon
  • 1/2 tsp (2 mL) ground black pepper
  • 1/4 tsp (1 mL) salt
  • 1 dash Tabasco Sauce
  • 1 cup (250 mL) canola oil

Preparation

  1. Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces. sausage completely.

  2. For 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.

  3. Heat the oil. It should be at least 2 to 3 inches deep to fully submerge the lollipop.

  4. 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.

  5. 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.

  6. For Remoulade Dipping Sauce:  Combine first 11 ingredients (Mayonnaise through Tabasco Sauce) in a food processor and process for 30 seconds.

  7. With the motor running slowly, add the oil through the feed tube and process until thickened.

  8. Transfer the sauce to a bowl, cover and refrigerate for at least one hour before serving alongside the sausage lollipops.