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.
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.