Cheese & Sausage Fritters


  • 1 ¼ cup Unbleached All-Purpose Flour
  • 1 ¼ cup Cornmeal (plus 2 tablespoons)
  • ½ teaspoon Baking Powder
  • Salt
  • Freshly Ground Nutmeg
  • 1 ¼ cup Whole Milk
  • 5 Large Egg Yolks
  • 4 oz. New York Style Bulk Italian Sausage (lightly browned, drained and set aside)
  • 3 tablespoons Freshly Grated Parmigiano-Reggiano Cheese
  • Vegetable Oil for Frying


  • Remove bread dough from freezer and thaw completely.

  • Brown the sausage in a frying pan, drain and set aside until cool.

  • Combine all of the ingredients in a large bowl, add the beaten egg and mix thoroughly.

  • Roll dough on floured board into a rectangular shape approximately 1/2 inch thick.

  • Spread mixture evenly over the dough to within 1/2 inch from the edges and jelly roll tightly, remembering to tuck in the ends.

  • Beat egg white with 1 tablespoon water and coat the dough (this will ensure a nice brown color).

  • Bake at 325o for approximately 45 minutes.

  • Cool on a wire rack.

  • This is a great hors d’oeuvre or a light lunch or dinner when served with salad!

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