Instructions: Clean the peppers by removing the seeds. The best way to do this is to slit the pepper long ways down one side. Under running water, run your thumb under the seeds and pull them out. You will generally run across some peppers that have gotten mushy, throw these out or cook them in something else. You generally only want the firmer ones. Brown the sausage and drain. Set aside to cool.

Separate the whites from about 24 eggs into a large bowl and discard the yellows (or figure out something else to do with them). Mix in the self rising flour until you get a medium thickness batter (like pancake batter). Dont make the batter too thick, just thick enough to stick to the peppers.

Fill a deep fryer about half full of oil and heat to frying temperature. To test, drop in a small glob of batter. It should immediately rise to the top and start sizzling. Dont get the fire too hot where it starts smoking. When the batter is ready, get a pepper and stuff it with the sausage. Fill it up so the pepper will not close and the sausage is sticking out. Take some batter and cover the pepper, concentrating on the part where the sausage is sticking out (you are basically sealing the sausage in and forming a base for the rest of the batter). Fry for about 10 seconds. Remove from the oil and place back in the batter. Cover the pepper entirely with batter and fry until golden brown. Drain on a paper towel and let cool.

If you have more sausage than peppers, form balls with batter and sausage and fry these (I promise they wont make it to the party). Can be refrigerated covered for several days and are just as good cold as they are warm.

This recipe will make you famous at any party or picnic. It is somewhat different than the stuffed peppers you get in most places because the breading is fluffy rather than hard and crispy. It actually goes a lot better if two people work together on this. One person has to have their hands in the batter and the other can do the frying.

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