Ingredients

• 1 egg
• 3/4 cup buttermilk
• 3/4 cup all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 oz. (1/2 stick) butter, melted
• 1 package (about 16 pieces) link sausage

Directions

In a large skillet, fry link sausage until brown and thoroughly cooked. Cut each link in half and set aside. In a small mixing bowl, whisk together flour, baking powder and salt. Add to a blender the egg, buttermilk and melted butter. Add the flour mixture and blend until smooth.

Pour pancake mixture into a bowl and set aside. In a saucepan, pour enough oil to make about 1 inch deep in pan. Turn heat on medium high, and wait for oil to get hot. When you think the oil is hot enough, test it by dropping a small bit of pancake batter in. If it starts to bubble and cook, the oil is ready.

Using two forks, immerse the sausages one at a time in the pancake batter. Lift and gently drop into the hot oil. Note: These little bites will cook quickly, so watch them closely. As soon as one side has cooked (about 15-30 seconds), turn it over and allow the other side to cook (you may have to use a fork to hold it in place if it keeps wanting to roll back over). As soon as the bites turn golden brown, lift with the fork and place on a plate covered with a few paper towels (to absorb the oil). Continue this process until you have cooked all pieces.

Caution: The oil may tend to get hotter as you continue to cook. If it does, continually reduce the heat until you reach a temperature that turns them into a nice golden brown in about 15-30 seconds.

If you have a deep fat fryer that you would rather use for this dish, follow the instructions for your fryer.