This is a West Country dish, which was served for high tea on the farms in winter. It is very filling and very good.
Take half a cold cooked sausage skinned and cut longways for each fritter. Coat in batter (Basic Recipe 1) and fry 3 or 4 minutes in deep, hot oil or in shallow fat, turning once. Drain well and serve with rashers of bacon and fried potatoes.
©1975 The Estate of Elizabeth Ayrton