Crispy and bite-sized like a chicken nugget, yet cheesy and delicious like our Capital Cheddar Smokies! Give these a try at your next potluck.
Start by slicing up the Capital Cheddar Smokies into half inch pieces. Peel the casing off the sausage to allow for the flour and bread crumbs to stick better. Set aside.
Preheat the oil in a pot or wok to 375ºF. Use as much oil as required to fully submerge the sausage when cooking. This makes sure the outer edge crisps evenly.
In a large mixing bowl, combine the flour and spices. In a separate bowl, combine the milk and an egg, and beat until smooth. In a third bowl, fill with bread crumbs.
With one hand, dip the sausage into the flour mixture, and be sure to evenly coat the sausage. Shake off any excess, and drop the sausage into the milk & egg mixture. With your clean hand, or a pair of tongs, evenly coat the sausage in the mixture, then remove and transfer the sausage into the bread crumbs. (Try to keep one hand wet, and one hand dry to make this process easiest!)
Once coated in bread crumbs, transfer the smokies into the oil to cook until golden. Remove, let cool, and serve!
To make the Honey Mustard sauce, combine equal parts Honey, Mayo, and Yellow Mustard. Use as much as you'd like, just be sure to keep the portions equal.