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
MaterialsMetricUS
Sausage links, cooked, as needed1000 g2.2 lb
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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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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