Sausage Stuffed Sizzle Spinach Recipe
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1 bunch Adult Spinach, Cleaned and De-stemmed
1 pound Premio Italian Sausage (Hot or Mild to taste), cut into 1/4 inch pieces.
8 ounces Portabello Mushrooms, Diced
8 ounces Ricotta Cheese
Spices, Herbs and Oils:
2 cloves garlic, minced
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Extra Virgin Olive Oil
vegetable oil, enough to fill about 2 inches in large skillet
1 cup all-purpose flour
1 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
Cut sausage into small 1/4 inch pieces. (Best to do while frozen for easier handling.)
Heat 1 Tablespoon Extra Virgin Olive Oil in a large heavy skillet. Saute sausage pieces while adding basil, salt, pepper, and garlic. Once sausage in no longer pink, remove from heat and cool.
In large mixing bowl add ricotta cheese, diced mushrooms, and cooled sausage sautee mix. Mix throughly.
Mix batter ingredients in large bowl.
Heat vegetable oil (2 inches) in deep fat fryer or skillet to 375 degrees.
Fold cleaned spinach leaves around 1/2 to 1 Tbsp stuffing mixture, depending on size of leaves and then dip into flour and then dip into batter with a fork letting any extra batter to drip into bowl. Set aside 5-8 to fry in hot oil until golden brown at a time. Drain.
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