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.

MaterialsMetricUS
Sausage links, cooked, as neededas neededas needed
Ingredients
  • General purpose flour, 1 cup
  • Milk, 1 cup
  • Eggs, 2
  • Salt, 1/2 tsp
Instructions
  1. Making Batter:
  2. Using whisk combine all ingredients until smooth.
  3. Roll sausages in butter.
  4. 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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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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