Sausage on a stick?

Has anyone seen battered and deep fried hot sausage? I am comparing it to a corndog. Good Idea?

I've not seen HOT sausage but I'm sure someones doing it. In Memphis at the Mid-South Fair held in Sept., there was a concession that does Brats, Metts and a Ham&Cheese. All batter dipped and on a stick just they way people want 'em! Most likely be there this year again. As a matter of fact the Mid-South Fair has about the biggest variety of food at an outdoor show I've seen. Minnesota State Fair is maybe #1. If it's on a stick you can your more than likely to find it there !

Here in Santa Cruz, the Hot Dog on a Stick stand at the Boardwalk sells a "Polish on a Stick." I've tried it a couple of times. It takes longer to cook since it's a larger sausage and they keep them frozen. Also, for some reason the batter tends to not stick to the Polish as it does to the regular hot dogs and it falls off as you try to eat it. Still, I think it's worth a try. A spicy sausage in corn batter sounds good to me.

http://www.beachboardwalk.com/02_food.html

Welcome Beerbatter! Hmmm, I bet some beer in the batter might be good? I have had all kinds of sausage on a stick. Gater at the french market is great! Good whatever kind of sausage they use at First Monday Trade Days in Canton tx.. I have never had one battered. I'm sure something could get that batter to stick. Sounds good, especially w/ some beer in tha batter!
Joe

I was thinking that a corn starch dredge would make the batter stick.

I was thinking if the sausage wasn't frozen it would stick also.. If there's a problem with the batter sticking, maybe poke a small 'drain hole' at the opposite end of the stick, so the grease drains more into the fryer then under the breading..

Wouldn't they have issues with the batter burning with the longer cooking times for a sausage? Much less a frozen sausage???

Par cook the sausage first then batter and fry?

MikeS.

I agree Mike. That would be best to accomplish both getting the excess grease and out so the batter stays tight and getting the meat up to temp.. Steaming would be my choice. I'll keep my eye and ears open this season and find out. I'm sure the anticipation will be excruciating.

I'd like to try a sausage on a stick.

they feature polish corn dogs at our local county fair, pretty good.. but when they tried more upscale sausages like artichoke/sundried tomato, it didn't quite work..

I liked one particular sausage on a stick. It was a large mild breakfast type sausage, covered in pancake batter, and pre-cooked. It only had to be warmed up to eat. It tasted great dipped in maple syrup.
And I think I just heard my Italian nonna turn over in her grave at the thought that I would eat and enjoy something like that.

Where would you put the peppers and onions?

I don't know about the batter; but I've had sausage on a stick at (where else?) the Wurstfest in New Braunfels TX. Highly recommended if you like beer with your sausage. http://www.wurstfest.com/