Deep-Fried Pigs In A Blanket Recipe
This recipe comes from Executive Chef & venerable “High Chef” competitor, Heather Terhune. Her weekend brunch menu at Chicago’s Sable Kitchen & Bar parts “Pigs in a Blanket” with home-made sausage hyperlinks rolled in pancakes on a stick and deep fried, served with home-made bourbon maple syrup for dipping.
- 3 cup all goal flour
- 2 cup pancake mix
- 1 cup milk flour
- 12 tablespoon unsalted butter, nick into 1/2″ items
- 1/2 cup malted milk powder
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 lightly beaten huge eggs
- 1 tablespoon baking soda
- 2 cup cake flour
- 1/2 cup buttermilk
- 8 cup vegetable oil, for frying
- 8 (2-ounce) cooked breakfast sausage hyperlinks
- 8 craft sticks, prick sticks or wood skewers
- Process your entire ingredients in a food processor until they are an very objective real sandy texture, retailer frozen (as a lot as 2 months).
- Heat a lightly-oiled pan on medium. Pour batter into pan and cook dinner until pancakes are browned on each and every aspect.
- Pour the oil into a Dutch oven or a desk top fryer. Heat over medium-excessive heat until the oil temperature reaches 360°F on a deep-frying/sweet thermometer.
Meanwhile, insert a stick lengthwise into each and every sausage (try to safe the stick aligned within the guts of the sausage), leaving about 2 inches of the stick exposed on the bottom; situation apart.
When the oil is ready, evenly dip a sausage into the batter by preserving the stick and rotating the sausage as wanted until it’s entirely covered with batter. Straight space into the sizzling oil. Repeat with a 2d sausage. Fry, turning frequently, until gentle golden brown all over, about 3 minutes. Using tongs, switch the pigs in a blanket to the wire rack on the baking sheet and space within the oven.
Repeat with the supreme sausages, working with 2 at a time, refilling the glass with batter as wanted, and letting the oil return to 360°F between frying. Encourage with maple syrup.