INGREDIENTS
Compound Butter:
8 TBSP (1 Stick) Unsalted Butter - Room Temp
2 TBSP Panko Breadcrumbs
2 Tbsp French Fried Onions
2 TSP Ground Ginger
2 Cloves Garlic
Sausage Cutlets:
2 LBS (2 pkgs) Wampler’s Farm Sausage
2 Cups Panko Breadcrumbs
2 Cups French Fried Onion Rings
¼ Cup Self-Rising Flour
1 TBSP Season Salt, Divided
¼ Cup Crystal Hot Sauce
1 TBSP Onion Powder
2 Eggs, Well Beaten
¼ Cup Heavy Cream
INSTRUCTIONS
Compound Butter: Combine the ingredients for the compound butter in a medium size bowl and whisk until well blended. Place the butter between two sheets of parchment paper and press until approx. ¼ inch high then fold around the butter and freeze for at least 30 minutes. Once frozen, chop into 1-inch pads of butter.
Pork Sausage Cutlets:
1. Grind the Panko breadcrumbs, French fried onion rings, and 1½ Tsp of Seasoned salt in a food processor or large spice grinder until the mix resembles coarse crumbs. Transfer to a shallow bowl.
2. In a medium-sized bowl mix the eggs and heavy cream.
3. Using gloved hands, combine the Wampler’s sausage with the Crystal Hot Sauce, onion powder, and 1½ Tsp of the season salt.
4. Place ¼ c of the sausage in your hand and flatten slightly. Place a pad of butter in the middle, then place another ¼ c of sausage on top, pressing the sides together to cover the butter. Transfer to a large sheet pan and press lightly to flatten and shape with a circular mold or empty can into a circular shape. Repeat with all the remaining sausage mixture.
5. Dredge each pork cutlet in the egg mix, then dredge in the crumb mix and place on a large parchment-covered sheet pan.
6. Sprinkle on the self-rising flour and place in the freezer to chill for 1-2 hours so the breading will adhere in the fryer.
7. Fill the deep fryer halfway full with vegetable oil. Preheat the deep fryer for 10-15 minutes. Working in batches add the cutlets to the oil and fry until golden brown and cooked through 5-6 minutes (until sausage has reached 160 degrees), transferring to a wire rack on a cookie sheet as you go.
8. Cool for 5 minutes, then serve.
Yields 12-14 Cutlets