Martin’s Sausage Poppers/Zeppoles

1 pound of Martin’s Sausage – “Pepper & Onion”
Grilled or cooked all the way through and cut into 1inch pieces
2c gluten free flour blend
1 t salt
1 packet of yeast
¼ cup warm water
¾ cup water for later
1. bloom yeast in ¼ c warm water
2. add gluten free flour blend with salt
3. add the rest of the water and knead into a dough
4. break into 8-10 balls of dough
5. meanwhile heat 3” oil or use a deep fryer
6. wrap dough around one piece of sausage and fry till golden brown
7. Serve hot with marinara sauce or BBQ sauce