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1
Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan.
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2
Cook until golden brown, approximately 12 to 15 minutes.
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3
Remove from the pan to a plate and set aside.
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4
After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour.
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5
Stir to create a roux, and cook for approximately 3 to 4 minutes.
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6
Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes.
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7
In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F.
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8
In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together.
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9
Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls.
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10
Cover the sausage completely and set aside
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11
Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour.
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12
When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes.
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13
Remove them from the oil, to a paper towel lined plate to drain.
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14
Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls.
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15
Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter.
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16
Garnish with chopped parsley and serve.
