Decadence takes on a new level with this pogo style fried sausage with a creamy bacon dipping sauce.
|1 Pkg||300 gr Schneiders® Jalapeno Chicken Sausage|
|6||slices Schneiders Country Naturals Bacon|
|1 cup||(250 mL) flour|
|1/3 cup||(75 mL) potato starch|
|1 tbsp||(15 mL) garlic powder|
|1 tbsp||(15 mL) onion powder|
|1/2 tbsp||(7.5 mL) mustard powder|
|1 tsp||(5 mL) paprika|
|1 cup||(250 mL) mayonnaise|
|1||jalapeno, deseeded and chopped|
|1/4 cup||(60 mL) green onion, chopped|
|4||12 inch (30 cm) wooden skewers|
HEAT enough oil in a large deep skillet to 375 degrees.
COMBINE flour, potato starch, garlic, onion and paprika together.
HEAT a large skillet to medium high heat.
COOK bacon 3 to 4 minutes per side or until just crisp.
REMOVE on to a paper towel lined plate.
ROUGHLY chop bacon.
IN a small bowl combine mayonnaise, jalapeno, bacon, salt and pepper.
SKEWER each chicken sausage ¾ of the way with a wooden skewer.
DREDGE each sausage in flour mixture.
DEEP fry chicken sausages 4 to 5 minute or until an internal temperature of 165 degrees is reached.
REMOVE on to paper towel lined tray.
SERVE immediately with dipping sauce.
Serve with hot golden French fries.
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