Battered Sausage

Battered sausages are a type of sausage, found all across the United Kingdom, Ireland, Australia and New Zealand. They are similar in concept to a corn dog (a hot dog sausage coated in a thick layer of cornmeal batter) but normally are not served on a stick. One variation that can be found in County Meath in Ireland is known as the “Boardsmill”. Named after the small village between Trim and Longwood, it consists of a battered sausage that is split lengthways after cooking and filled with ketchup and onion.

Calories: 220

Servings: 10

Prep time: 15 minutes

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
Sausage links, cooked, as needed	1000 g	2.2 lb

Ingredients

General purpose flour, 1 cup
Milk, 1 cup
Eggs, 2
Salt, 1/2 tsp

Instructions

Making Batter:
Using whisk combine all ingredients until smooth.
Roll sausages in butter.
Fry in oil until golden brown.

Notes

1 cup of flour can be substituted with 1/2 cup flour and 1/2 cup breadcrumbs. If using raw (uncooked) sausages: preheat the oven to 400° F. Cover sausages with batter. Bake for 30 minutes until golden brown and puffed.

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