Since the advent of the Cronut, entrepreneurial cooks have found other ways to combine the deep-fried crisp of a doughnut with, well, pretty much anything that's edible. Now a new hybrid for meat lovers is joining the ranks of the duffin and the ramnut.
The Dausage is U.K. man Liam Bennett's answer to the food hybrid craze. Part sausage, part doughnut, these meaty links are blended with leeks and chives, and injected with a seedless jam.
So far, flavors include:
Pork with Strawberry Jam
Pork and Beef with Custard
Pork with Leeks and Blackcurrant Jam
Chicken with Raspberry Jam
Dausage Rolls
Venison with Strawberry Custard
Vegetarian with Primula
And, according to Dausage.com, more flavors -- including "Dorizo," "Black Dudding" and something called "Cumberland Dausage Ring"-- are on the way.
Bennett tells Wales Online that he spent 12 months developing the Dausage concept, and has since launched a Kickstarter campaign to fund the manufacturing process.
Should his campaign reach its funding goal, Bennett hopes to adapt a sausage-making machine to inject jam during the link forming process. This, he writes on Kickstarter, will increase ability to create large batches, and will give him the product he needs to approach supermarkets for in-store sales.
In the meantime Bennett's been busy building a fan base, sharing photos of people trying the hybrid on Facebook and even hosting a "Design-A-Dausage" competition with more than 50 flavor entries.
So, what do friends and family think of Bennett's food hybrid?
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