2 In 1 Gravy And Sausage-Stuffed Stuffing
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Canola Oil (plus 1/4 cup)3 cups
Chicken Stock1 tbsp
Thyme Leaves (chopped)2 tbsps
Scallions (chopped)Directions:
1
Watch how to make this recipe
2
Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan
3
Cook until golden brown, approximately 12 to 15 minutes
4
Remove from the pan to a plate and set aside
5
After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour
6
Stir to create a roux, and cook for approximately 3 to 4 minutes
7
Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes
8
In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F
9
In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together
10
Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls
11
Cover the sausage completely and set aside Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour
12
When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes
13
Remove them from the oil, to a paper towel lined plate to drain
14
Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls
15
Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter
16
Garnish with chopped parsley and serve