Beer Battered Sausage with Findley’s Mustard

Recipe from Findley's Irish Pub - Gaylord Opryland Resort in Nashville, TN

You will need:
1 batch Findley’s beer batter

6-8 large homemade or quality sausages

1 batch Findley’s mustard

1 deep pot or deep fryer with 5-6 in of cooking oil at 350O

1 pair of tongs or mesh strainer (to remove sausages from oil)

Findley’s Beer Batter

1 qt medium to dark beer (Harp or Guinness)

1 qt A.P. flour

1 tbsp baking powder

1 tbsp kosher salt

1 tsp white or black pepper

1/2 tsp sugar

-Sift flour into mixing bowl; add remaining dry ingredients to flour.  Create  a hole in the center of the dry ingredients, slowly add beer while whisking together.  Whisk until mixture is smooth.

Findley’s Mustard

12 oz. medium to dark beer (Harp or Guinness)

8 oz. apple cider vinegar

5 oz. brown or black mustard seeds

5 oz. yellow mustard seeds

1 cinnamon stick

1/4 tsp clove

1/4 tsp nutmeg

1/4 tsp allspice

1 tbsp salt

1 tbsp black pepper

-Soak mustard seeds, and spices in beer and vinegar (allow to soak 3 days).  Remove cinnamon stick and puree to desired texture; season mustard with salt and pepper to taste.  Mustard will hold in refrigerator for up to one month. 

Preparation:
Lightly dust sausages with flour, dip into beer batter, and deep fry 2-3 sausages at a time for about 8 minutes or until golden brown.  Remove sausages from deep fryer and place on a plate lined with paper towel.  Season with salt and pepper if desired after sausages have been removed from deep fryer.

Serve with Findley’s mustard and enjoy!!!

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