Pella Chronicle


February 1, 2013

Italian Sausage Lollipops

Pella — 1 package (19 ounces) Johnsonville hot Italian sausage links

20 10-12-inch bamboo skewers

oil for deep frying (vegetable, peanut or canola)

Corn Batter

1 cup cornmeal

1 cup flour

1/4 tsp salt

1/8 tsp black pepper

1/4 cup sugar

4 tsp baking powder

1 large egg, lightly beaten

1 cup milk (preferably not skim)

Remoulade Dipping Sauce

2 Tbsp mayonnaise

2 Tbsp Dijon mustard

2 Tbsp whole grain mustard

1 Tbsp lemon juice

1 tsp wine vinegar

2 Tbsp pickle relish

2 Tbsp capers, chopped

1 tsp dried tarragon

1/2 tsp ground black pepper

1/4 tsp salt

dash Tabasco sauce

1 cup canola oil

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

2. In medium bowl, mix all dry ingredients for the corn batter then mix in wet ingredients.

3. Pour oil 2 to 3 inches deep and bring to medium heat or about 350F. Place one sausage piece on the end of each skewer. Dip into the batter and coat the sausage completely.

4. Carefully submerge the sausage into the hot oil while holding the end of the stick. Fry each sausage for about 1 minute, until the batter is deep golden brown.

  Serve with remoulade dipping sauce or your favorite mustard.

Remoulade Dipping Sauce

Combine all ingredients except oil in a food processor and process for 30 seconds. With 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 1 hour before serving.

Makes 20 lollipops.

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