Battered Sausage

A traditional German recipe for a battered sausage. This traditional recipe comes from The Art of German Cooking and Baking by Lina Meier, 1922.

Calories: 250

Servings: 20

Prep time: 30 minutes

Cook time: 20 minutes

Nutritional information

Meats	Metric	US
Lean pork	500 g	1.10 lb
Back fat, hard fat trimmings or fat pork	500 g	1.10 lb

Ingredients per 1000g (1 kg) of meat

Salt	15 g	2-1/2 tsp
White pepper	1.0 g	1/2 tsp

Instructions

Chop meat and fat finely or grind 3 times. Mix with salt and pepper. You can improve the sausage by adding chopped truffles. Stuff into sheep casings and form 6” (15 cm) links. Refrigerate.
Take: 1000 g (2.2 lb) of the sausages (above recipe), 2 cups grated rolls (bread crumbs), 2 cups flour, 4 egg whites. salt and pepper as needed.
The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables.

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