When I make biscuits for a meal, I always make them from scratch because there’s nothing like homemade. But I have to admit, I usually have a container of refrigerated biscuit dough in the fridge for emergencies. Had one a couple of weeks ago when unexpected friends dropped by from out of town. Well, I really shouldn’t call an unexpected, yet happy surprise an emergency, but you know what I mean. Thank goodness it wasn’t haystack hair pajama day. You have those, don’t you?
But, it was one of those days with a huge grocery list stuck to the fridge and no snacks in the cupboards. We had wine because well, we always have wine…we’re from California…but not a chip or nut to serve. Still, I had that emergency can of buttermilk biscuits and a package of Artichoke Garlic Smoked Chicken Sausage we planned to have for breakfast the next day. Perfect. I made some Deep Fried Sausage Poppers while we all sat in the kitchen having wine with catch-up conversation. They’re especially scrummy eaten right after they’re made because the outside has that delicate crunch and the insides are warm and soft. It’s not a fancy appetizer, just good in a really simple and delicious way. And the flavored sausages add a grown-up touch to something we all remember eating as kids.
- 2 cans refrigerator buttermilk biscuits
- 3 sausages (I used Aidells Artichoke Garlic Smoked Chicken Sausage)
- oil for frying
- 4 T regular mustard
- 2 T honey
- 2 T mayo
- 1 tsp. Sriracha Sauce (or more according to your taste)
Cut sausages into half-inch pieces. Take a biscuit and stretch it a little. Place a sausage in the middle and pull the edges together to a center point make a ball. Pinch and smooth the closure, so you don't see any breaks in the dough. This is important, so the ball won't split open while frying. Gently roll between your palms to shape a round ball.
Put enough oil in a small pot, so the popper will float while browning. Flip when one side is golden brown. When completely browned, drain on a paper towel.
Mix the mustard, honey, mayo, and Sriracha Sauce. Serve with the warm poppers.