Battered Sausage
Delicious homemade fried battered sausage recipe made with beef sausages and crispy coating. Perfect for the days when you are craving fish and chip shop menu. Serve with fries, green peas, or a salad. Ready in 20 minutes!
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Servings: 6 Battered Sausage
Calories: 392kcal
Ingredients
- 6 Beef sausages Defrosted beef, lamb, pork, chicken, or turkey sausages
- 2-3 tbsp Plain flour To coat the sausages
- Oil for frying Sunflower, canola, or vegetable oil, etc
Batter ingredients
- 200 gram Plain flour
- ½ tsp Baking powder
- ½ tsp Baking soda Bicarbonate of soda
- 1 Egg white
- 1 tsp Salt
- 1 tsp Black pepper
- 200 ml Icy cold water Add more or less water to adjust the batter consistency
Instructions
- Heat the oil in a deep fryer or pot to 350°F (175°C).
- In a large mixing bowl, combine plain flour, baking powder, baking soda, salt, and pepper. Mix everything well.
- Add egg white into the flour mix and gradually pour the cold water in. Mix everything well until a smooth batter forms and set it asdie.
- Now, dredge each sausage with the plain flour, then dip it into the batter. Make sure it is evenly coated.
- Then gently drop the battered sausage in the pre-heated oil and fry for 3-4 minutes or until the coating is crispy golden brown.
- Remove the fried sausages from the oil and place them over a paper towel or cooling rack.
- Serve immediately while hot with fries and peas.
Notes
- What to serve with this dish? Traditionally this dish is served with chips/fries and peas. Mushy peas, fried wedges, mashed potatoes, coleslaw, or a salad are also popular side options.
- Dipping sauce - Tomato ketchup, mustard, mayonnaise, brown sauce, bbq sauce, and tartar sauce are popular sauces.
- What type of sausages can be used? Pork sausages are used in traditional British chip shop battered sausage. Apart from pork sausages, you can use beef, chicken, lamb, or turkey sausages for a different taste profile. Cumberland sausages, frankfurters, or even vegetarian sausages can be also used for your experiment.
- Batter consistency - It's important to add water gradually to adjust the consistency of the batter. The batter texture should be smooth and thick enough to coat the sausages. Not too runny or not too thick.
- Plain flour variations - Instead of plain flour you can add self-rising flour. As self-rising flour contains baking powder and salt, you might want to omit baking powder and reduce the salt content.
- Cold water - The purpose of adding cold water to the batter is the create a light, crispy coating texture. It helps control the temperature and prevent the batter from getting warm and thick.
- Frying oil - Recommend using high smoke point and neutral flavour oil like sunflower, canola, peanut, or vegetable oil. These oil does not burn quickly or do not contain unwanted flavours.
- Oil temperature - It's important to maintain the oil temperature to prevent the batter from getting soggy and greasy. Around 350°F (175°C) is an ideal temperature for deep frying. You can check the oil temperature by using a food thermometer or by using a deep-fryer with temperature control.
Nutrition
Calories: 392kcal | Carbohydrates: 27g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1453mg | Potassium: 258mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg
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