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
min50
min20
What You Need
20
10-12 inch long bamboo skewers
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)
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
- Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces. sausage completely.
- 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.
- 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.
- For 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.
