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
  • Batter:
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
15 mins
5 mins
  • 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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