Smoked Sausage Pancake Balls

1. Divide sausage into 16 one-ounce portions and roll into balls.
2. Place on a tray and smoke at 225°F for 1¼ hours, or until 165°F internal.
3. Remove from grill and pat off excess fat.
4. Heat 3 cups canola oil to 375°F in a deep 4–5 qt pot.
5. Insert a skewer into each sausage ball.
6. Dip into pancake batter, tapping off excess.
7. Fry, turning often, about 2 minutes until golden.
8. Drain on paper towels.
9. Sprinkle with powdered sugar and serve with warm maple syrup, Nutella, or jam.