- 20
- 15 mins
- 65 mins
Ingredients
- CORN BATTER:
- 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)
- 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
Preparation
Step 1
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.