Make the stuffing: set a skillet over moderately high heat and heat until hot. Add sausage, crumbled, and cook, stirring occasionally, for 5 minutes, or until golden brown. Transfer to a plate lined with paper towel and let drain. Over an open flame or in a hot, dry skillet set over moderately high heat, toast the Papads for 1 minute, or until crisp and lightly browned. Let cool for 2 minutes and crumble until they resemble oatmeal. In a bowl, combine sausage, Papads, egg, bread crumbs, nutmeg, salt and pepper and work together to form a slightly wet mass that holds its shape. Smooth out the skin of each thigh and create a pocket. Stuff each thigh between skin and meat with Papad mixture. Dredge thighs in seasoned flour, shaking off excess. Season with cayenne, salt and pepper. In a deep fryer or heavy skillet, heat oil to 370 degrees. Add thighs and cook, turning occasionally for 8 to 10 minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain. Yield: 6 servings Suggested drink: Scharffenberger Blanc de Blancs, 1989 Recipe by: TASTE SHOW #TS4924
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (724g)|
|Recipe Makes: 1|
|Calories from Fat: 569 (55%)|
|Amt Per Serving||% DV|
|Total Fat 63.2g||84 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 26.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 553.4mg||170 %|
|Sodium 1575.1mg||54 %|
|Potassium 1139.7mg||30 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 19.7g|
|Protein 89g||127 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1033
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