Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces.
In a medium bowl, mix all dry ingredients for the corn batter then mix in wet ingredients.
Pour oil 2 to 3 inches deep and bring to medium heat or about 350 degrees F. Place one sausage piece on 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. Fry each sausage for about 1 minute, until the batter is a 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 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.
Easy Sausage Roll-upsYield: 14 servings1 package (12 ounces) Johnsonville Breakfast Sausage Links2 containers (16 rolls) refrigerated crescent rolls1/2 teaspoon cinnamon2 tablespoons sugar Optional: Warm maple syrup, honey, jam and preserves
Prepare sausage according to package directions. Drain and set aside.
Unroll crescent roll dough. Place one cooked sausage on wide end of a dough triangle. Roll dough around sausage and place on baking pan with the seam side down. Repeat with remaining sausages and dough. (You will have two extra rolls to bake and enjoy with your favorite topping.)
Mix cinnamon and sugar together and sprinkle evenly over roll-ups.
Bake according to directions on crescent roll package.
Serve hot. If desired, warm maple syrup, honey, jams and preserves for delicious dipping.
Andouille Sausage Deviled EggsYield: 24 eggs1 tablespoon olive oil1/2 package (13.5 ounces) Johnsonville Premium Fully Cooked Andouille Sausage, diced1 dozen eggs, hard-boiled1 to 2 teaspoons Dijon mustard1/3 cup high-quality mayonnaise A few dashes of your favorite hot sauce1/2 teaspoon kosher salt A few turns of freshly ground black pepper
Heat oil in a large saute pan over medium-high heat. When oil is shimmering, add sausage. Cook until well-browned on all sides. Remove from pan with slotted spoon; set aside to drain on paper towels.
Slice eggs in half lengthwise. Remove yolks and grate on small holes of box grater into mixing bowl. Add mustard, mayonnaise, hot sauce, salt and pepper and mix thoroughly. Add yolk mixture to a large sealable plastic bag.
Fill egg whites half way with diced sausage. Cut off tip of plastic bag and pipe yolk mixture into the egg whites over diced sausage, over-filling the whites. Top yolk mixture with more diced sausage.
Refrigerate until ready to serve.
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