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.

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

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs