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.
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.
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!!!