For the Dipping Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon lemon juice
2-3 dashes hot pepper sauce
For the Fritters:
4 large russet potatoes, cubed, boiled & mashed
1/2 cup all-purpose flour
3/4 cup buttermilk
1 teaspoon salt
1 large egg-beaten
2 tablespoon butter
1 cup shredded cheddar cheese
1/4 teaspoon black pepper
1 (12 oz) package Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
1/4 cup scallions, finely chopped
1/8 cup red bell pepper, finely chopped
1 garlic clove, minced
1 cup bread crumbs
In a small dish, combine all ingredients for dipping sauce and mix well. Refrigerate until ready to serve.
In a large bowl, combine mashed potatoes, flour, buttermilk, salt, egg, butter, cheese and black pepper.
In skillet, brown sausage, drain any fat and return sausage to skillet. Add scallions, bell pepper, and garlic. Sauté for 5 minutes or until vegetables are tender. Remove from heat and cool for 5-10 minutes.
In large bowl, mix mashed potatoes and sausage mixture together. Scoop mixture into balls; roll balls in breadcrumbs and set aside.
Heat 1-inch of oil in skillet to 375˚F. Fry balls for 2-3 minutes or until golden brown. Drain on paper towel lined plate.
Serve fritters warm with dipping sauce.