How to make Sausage Stuffed Sizzle Spinach:
Cut Premio Sausage into small 1/4 inch pieces. (Best to do while frozen for easier handling.) Heat 1 Tablespoon Extra Virgin Olive Oil in a large heavy skillet. Saute sausage pieces while adding basil, salt, pepper, and garlic. Once sasauge in no longer pink, remove from heat and cool. In large mixing bowl add ricotta cheese, diced mushrooms, and cooled sausage sautee mix. Mix throughly.
Mix batter ingredients in large bowl. Heat vegetable oil (2 inches) in deep fryer or skillet to 375 degrees. Fold cleaned spinach leaves around 1/2 to 1 Tbsp stuffing mixture, depending on size of leaves and then dip into flour and then dip into batter with a fork letting any extra batter to drip into bowl. Set aside 5-8 to fry in hot oil until golden brown at a time. Drain.