Fried Cajun Stuffing Balls

Fried Cajun Stuffing Balls 1 16 oz. package of sausage, preferably hot, but any will do since we’ll be seasoning 1 box or bag of cornbread-based stuffing mix, typically 14 to 16 oz. which probably needs: 1/2 cup celery 1/2 cup onions possibly chicken or turkey stock butter Additionally, your favorite Cajun seasoning and 1/4 cup oil; you can use some of that peanut oil from your deep fryer Stuffing should be prepared according to the box/bag with the exception that you may want to finely chop the celery and onions, and use about half of what the preparations call for except for the fluids. I find that the stuffing will roll into a ball better when it is a little moister and less chunky with wedges of celery. Additionally, add the Cajun seasoning to the mix–anywhere from a sprinkle to a teaspoon may do, but this is to preference. I have used a 16 oz. Jimmy Dean mild or hot sausage, but you may have your own southern style of sausage in mind, perhaps from your local butcher. Roll the sausage meat into balls, about the size of a quarter… think mini Swedish meatballs. Heat the oil in a fry pan and fully cook the sausage until it is browned–you want it edible but not overcooked . Drain your balls and pack them into the delicious center of a stuffing ball that you form in your hands. This ball should be larger than the size of a golf ball… think hush puppies. Your goal is 32 cajun balls, so spread out the stuffing accordingly. The ball that you’ll be deep frying will cook on the outside and heat itself in the center. get your oil up to about 350 F. Assuming the balls are room temp or refrigerated, fry them about 5-8 minutes. CHECK ONE BEFORE YOU PULL THEM ALL OUT! It should be crispy on the outside and hot in the middle.