450g (1lb) Pork and apple sausages
170g (6oz) Plain flour
100g (4oz) Polenta cornmeal
2 x 5mlsp (2tsp) Baking powder
1 x 2.5mlsp (½tsp) Bicarbonate of soda
25g (1oz) Butter, melted
100g (4oz) Sweetcorn, frozen or tinned
Place sausages under a preheated grill and cook for 10-12 minutes, turning occasionally until golden brown and cooked through.
Make Fritters: Place in a large bowl the flour, polenta, salt, baking powder and bicarbonate of soda. Mix together and make a well in the centre. Add the eggs and using a whisk gently combine the eggs with the dry ingredients. Slowly add the buttermilk and whisk until you have a smooth batter.
Add the melted butter and sweetcorn.
Heat a little oil in a pan. Place a large spoonful of the mixture into the hot pan. The mixture will spread slightly and then set and brown. Turn over after 1-2 minutes until golden brown on both sides. Cook the mixture in batches and keep the ‘fritters’ warm.
Serve the sausages with fritters and a good glug of maple syrup.