Sausage and Potato Mace
I can’t remember when I first heard about this monstrosity, but the moment I did I realized I had to make it.  It’s guy food, and as basically just deep fried meat and potatoes, I knew it would be great.  It takes a little more prep than you’d expect, and I would suggest that you don’t let your significant other anywhere nearby when you discuss or try this.  She just won’t understand.

Ingredients:
1 “bun length” size Kielbasa or similar sausage 1 Cup “Simply Potato” Diced Potatoes with Onions
Bowl of Batter as below
2 TBS Corn Starch
1 thick skewer Plenty of peanut oil for deep frying (4 cups or so)For the batter:1 C yellow cornmeal 
1 C all-purpose flour 
1/4 teaspoon salt 
1/8 teaspoon black pepper 
1/4 cup white sugar 
4 teaspoons baking powder 
1 egg 
3/4 cup milk

Method:
Preheat about 4 cups of oil over medium high heat.

Mix together the dry batter ingredients; add the egg and the milk. Mix to a thick paste, adding more milk if it is too dry: you’re aiming at the batter being thick and sticky rather than runny like a real corn dog batter, but slightly more viscous than dough. Set aside.

Skewer a sausage link onto a stick, then coat the sausage in a bit of corn starch to help the batter stick to the sausage and then dip in the batter.   Once the Sausage is well coated, roll it in the diced potatoes, taking care to ensure the top, sides and bottom are all well covered.   

Drop this monstrosity into the hot oil and fry until the potatoes begin to brown.

Sausage and Potato Mace

I can’t remember when I first heard about this monstrosity, but the moment I did I realized I had to make it.  It’s guy food, and as basically just deep fried meat and potatoes, I knew it would be great.  It takes a little more prep than you’d expect, and I would suggest that you don’t let your significant other anywhere nearby when you discuss or try this.  She just won’t understand.

Ingredients:

1 “bun length” size Kielbasa or similar sausage
1 Cup “Simply Potato” Diced Potatoes with Onions

Bowl of Batter as below

2 TBS Corn Starch

1 thick skewer
Plenty of peanut oil for deep frying (4 cups or so)

For the batter:
1 C yellow cornmeal

1 C all-purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup white sugar

4 teaspoons baking powder

1 egg

3/4 cup milk

Method:

Preheat about 4 cups of oil over medium high heat.

Mix together the dry batter ingredients; add the egg and the milk. Mix to a thick paste, adding more milk if it is too dry: you’re aiming at the batter being thick and sticky rather than runny like a real corn dog batter, but slightly more viscous than dough. Set aside.

Skewer a sausage link onto a stick, then coat the sausage in a bit of corn starch to help the batter stick to the sausage and then dip in the batter.   Once the Sausage is well coated, roll it in the diced potatoes, taking care to ensure the top, sides and bottom are all well covered.  

Drop this monstrosity into the hot oil and fry until the potatoes begin to brown.

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