1 package Field Roast Italian Sausages
Safflower or vegetable oil (for frying)
2 cups Water
2 cups All-Purpose Flour
1 1/2 cups Breadcrumbs
1/4 cup Sunflower seeds
1 1/2 tsp Onion powder
1 1/2 tsp Salt
1 1/2 Black pepper
1 TBS Dried parsley
For Puttanesca Sauce:
2 cups Tomato sauce, prepared
2 TBS Minced garlic
Juice of 2 Lemons
½ cups Kalamata olives
1 TBS Capers
1 ¾ tsp Hot sauce
½ tsp Salt
Pine nuts, toasted
Flat-leaf parsley, chopped
Heat oil in deep fryer or heavy pot to 375°F.
Combine puttanesca sauce ingredients in a saucepan to heat.
Cut sausages into 1" pieces on the bias.
Stir water and flour until combined to make a thick batter.
Toss sausage pieces in batter to thoroughly coat.
Remove to metal rack to let excess batter drip off.
Toss battered sausage pieces in breading mixture.
Carefully drop into hot oil and fry until crispy golden brown.
Place on paper towel-lined plate and then toss in puttanesca sauce.
Serve Fruffalo Wings mounded in a bowl garnished with pine nuts and parsley.