8 oz pack spicy sausage
2 C canola oil, plus 1/4 cup
1 C all-purpose flour, divided
3 C chicken stock
1 (6 oz) box chicken flavored bread stuffing mix (made to package instructions)
1 TBSP chopped parsley leaves
1 TBSP chopped thyme leaves
2 TBSP chopped scallions
Heat skillet over medium heat and drop dime size dollops of sausage into the pan. Cook until golden brown, approximately 12-15 minutes, remove from pan and set aside.
After removing sausage add a 1/4 C canola oil to pa and stir in 1/2 C flour. Stir to create a roux, and cook for approximately 3-4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently until it thickens, approximately 6-8 minutes.
In a separate saucepan, heat 2 C oil o medium-high heat to 350 degrees.
In a large bowl combine stuffing, parsley, thyme and scallions, mix.
Take quarter sized or 1 TBSP of stuffing mix and wrap it around the individual sausage balls Cover the sausage completely and set aside.
Once all sausage balls are coated in stuffing, dredge in remaining 1/2 cup of flour. Carefully drop into hot oil and fry until golden brown, about 2-3 minutes.
Serve with gravy.