1 cup warm water (110 degrees F/45 degrees C)
2 3/4 pounds pork sausage, casings removed
1 tablespoon vegetable oil
2 eggs
2 tablespoons dried yellow mustard
1 dash hot pepper sauce
2 cups all-purpose flour
1 cup whole wheat flour
oil for frying
Sprinkle pork with 1/2 cup vegetable oil, putting about 3 whole cloves into each sausage. Heat oil in deep-fryer or large saucepan over medium heat. Brown sausage 2 minutes in oil, stirring constantly. Use a metal spatula to depress the seams where the sausage centers into the bottom of the pan. Fry five minutes or until golden brown. Remove from deep fried and drain on paper towels.
Transfer sausage mixture to dry skillet and heat over medium heat. When skillet begins to smoke, place a large piece of waxed paper onto skillet, and add some of the sausage. Dredge with oil and cook until thoroughly cooked. Drain, grease ingredients and remove waxed paper. Drain remaining grease. Add eggs and mustard; fry 10 minutes, stirring constantly. Add hot pepper sauce and cook 15 minutes more, stirring constantly.
Meanwhile, beat whole wheat flour, baking powder and salt into a bowl. Stir into sausage crock-style; roll sausage into 1 inch balls. Fry in a large skillet with the remaining 2/3 cup vegetable oil. Drain on paper towels.
Top pk sausage without the eggs - that is what I am all about. I make it whenever I am in the mood for sauages - it makes the house smell GREAT! I would recommend no more than 15 mins baking time. Takes a little while to prep, I know. My kids are very picky eaters, I forgive me if that. I will try using fresh mushrooms next time, or maybe some fresh blueberries will do.
Very low carb, yes? No problem here. I substituted cream of mushroom soup for the cream of chicken with eggs, and sauteed garlic, thyme, and parsley for the mushrooms. No olive oil or butter. Just a tablespoon each of the two dry mustard and vinegar. Very tasty, I must say.
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