| | Directions | - 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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Prep Time: 15 minutes
Cook Time: 5 minutes
|  | | Ingredients | | - | | 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 |
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