Precious Sausage-Stuffed Deep-Fried Dills | Libbie Summers

Ingredients

• the stuffed pickles in the flour and shake off any excess
• Dip the floured pickles into the batter and shake off any excess
• Gently slide the pickles into the hot oil and cook until lightly browned
• Remove to the prepared baking sheet to drain
• Sprinkle with salt while the pickles are hot
• Serve warm with Sweet Horseradish Dipping Sauce
• 2 cups sour cream
• 1/4 cup honey
• 3 tablespoons prepared horseradish
• Pinch of kosher salt