Deep-Fried Pigs In A Blanket Recipe

2.4 from 5 ratings

This recipe comes from Executive Chef & former “Top Chef” competitor, Heather Terhune. Her weekend brunch menu at Chicago’s Sable Kitchen & Bar features “Pigs in a Blanket” with house-made sausage links rolled in pancakes on a stick and deep fried, served with house-made bourbon maple syrup for dipping.

Servings

servings

Ingredients

3 cup all purpose flour
2 cup pancake mix
1 cup milk flour
12 tablespoon unsalted butter, cut into 1/2″ pieces
1/2 cup malted milk powder
2 tablespoon baking powder
1 teaspoon salt
2 lightly beaten large 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 links
8 craft sticks, chop sticks or wooden skewers

Directions

Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).
Heat a lightly-oiled pan on medium. Pour batter into pan and cook until pancakes are browned on both sides.
Pour the oil into a Dutch oven or a table top fryer. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer. Meanwhile, insert a stick lengthwise into each sausage (try to keep the stick aligned in the center of the sausage), leaving about 2 inches of the stick exposed at the bottom; set aside. When the oil is ready, evenly dip a sausage into the batter by holding the stick and rotating the sausage as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with a second sausage. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the pigs in a blanket to the wire rack on the baking sheet and place in the oven. Repeat with the remaining sausages, working with 2 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between frying. Serve with maple syrup.