Chili in a Pepper

Ingredients

Makes: 16 servings

Start to Finish: 30 minutes

•  1  pound ground pork sausage, Jimmy Dean®

•  1  tablespoon chopped fresh thyme

•  1  teaspoon bottled crushed garlic, Gourmet Garden®

•  1  teaspoon salt

•  1⁄4  teaspoon ground black pepper

•  1  packet (about 3⁄4 cup) pork coating, Shake ’N Bake®

•   Extra virgin olive oil for frying

•  Orange blossom honey (optional)

•   Fresh thyme sprigs (optional)

Directions

In a medium bowl, combine sausage, 1 tablespoon chopped thyme, garlic, salt, and pepper until well mixed. Shape into sixteen 1 1⁄2-inch balls. Press balls into 2-inch round patties.

Pour coating mixture into a pie plate. Dredge each pork patty in coating.

In a large skillet, heat 1⁄4 inch of oil over medium-high heat. Working in batches, place patties in pan with a spatula and fry for 3 to 5 minutes per side. Remove and drain on paper towels. (Add more oil to pan between batches, if necessary.)

Drizzle honey (optional) over each patty and garnish with thyme (optional).Serve immediately.