Now that I've read it through a few times, I think I could get into this. I really like sausages with my local store's in-house fresh Italian sausages heading the list. I like to squeeze the meat out of the casing, and either leave it tube-shaped, or press flat into a patty that will fit on a split Revolution Roll. But your batter recipe would probably work very nicely to coat these babies (pre-cooked though)

**Shameless plug here - do try a batch of my version of Atkins rolls, in the Recipe column - uses soy flour and vital wheat gluten to produce a less soggy roll. On this very subject, I made a batch of these this morning to test, and one recipe yielded 4 very nice long hotdog type buns. I just might have to get some sauerkraut and Grey Poupon now, and grated cheese. Major salt-fest, but hey, at least I'm staying away from the potato salad!!

take care,

Doreen