Serves
6–8
Ingredients
- 1 lb ground maple pork sausage
- 2 cups prepared pancake batter
- Canola oil, for frying
- Powdered sugar, for serving
- Maple syrup, for serving
- 16 6–8 inch bamboo skewers
Instructions
1.
Prepare the Sausage Balls. Divide the sausage into 16 equal portions (about 1 ounce each) and roll into balls.
2.
Smoke the Sausage. Preheat your Traeger grill to 225°F. Place the sausage balls on a tray and smoke for 1¼ hours, or until the internal temperature reaches 165°F.
3.
Prepare for Frying. Remove the sausage balls from the grill and pat off any excess fat.
4.
Heat the Oil. In a 4–5 quart pot, heat about 3 cups canola oil to 375°F.
5.
Coat the Sausage Balls. Insert a skewer into each sausage ball. Dip each ball into the pancake batter, allowing any excess batter to drip off.
6.
Fry. Carefully place the battered sausage balls into the hot oil and fry for about 2 minutes, turning occasionally until golden brown.
7.
Drain and Serve. Remove from the oil and place on paper towels to drain. Sprinkle with powdered sugar and serve with maple syrup.
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