Battered Sausage
This classic chip-shop style battered sausage features a juicy pork sausage encased in a wonderfully light, crispy, and golden batter. Fried to perfection, this traditional British seaside favourite delivers an unbeatable crunch that contrasts deliciously with the savoury sausage inside, creating a comforting classic that is remarkably easy to recreate at home.
Cuisines
Cooking Instructions
Preparation: 10 minutes
Cooking: 6 minutes
Cooking: 6 minutes
Servings: 2 to 4
Notes:
Standard pork sausages work best for this recipe, mimicking the traditional jumbo sausages found in British chip shops rather than high-end gourmet varieties.
Whisking the cold water into the dry ingredients gently and gradually ensures a smooth, lump-free batter with the ideal consistency for coating.
Always roll the sausages in a little extra flour before dipping them into the wet batter; this creates a secure barrier that prevents the batter from sliding off in the hot oil.
Maintain the frying oil at a stable 180°C and fry the battered sausages for approximately six minutes until the exterior turns beautifully golden brown and crispy.
Transfer the cooked sausages to kitchen paper to drain excess oil, then serve hot with a traditional splash of salt and malt vinegar.
Whisking the cold water into the dry ingredients gently and gradually ensures a smooth, lump-free batter with the ideal consistency for coating.
Always roll the sausages in a little extra flour before dipping them into the wet batter; this creates a secure barrier that prevents the batter from sliding off in the hot oil.
Maintain the frying oil at a stable 180°C and fry the battered sausages for approximately six minutes until the exterior turns beautifully golden brown and crispy.
Transfer the cooked sausages to kitchen paper to drain excess oil, then serve hot with a traditional splash of salt and malt vinegar.
Make Batter
Whisk together the self-raising flour, bicarb of soda, salt, and pepper in a bowl, then crack in the egg and gradually pour in the cold water while whisking until a smooth, thick batter forms.
Prepare Sausages
Dust the pork sausages lightly in plain flour, shaking off any excess.
Coat
Dip each floured sausage into the prepared batter, ensuring it is thoroughly coated and allowing any excess to drip off gently.
Fry
Carefully lower the battered sausages into hot oil heated to 180°C and fry for about 6 minutes until the batter is puffed, crisp, and beautifully golden brown.
Drain and Serve
Remove the sausages from the fryer, let excess oil drain off on paper towels, and serve immediately with salt and malt vinegar.
Share this Recipe
Facebook
WhatsApp
Email
Print
Ingredients
Batter
| Self-raising Flour | 250 g |
| Bicarbonate of Soda | ½ tsp |
| Salt | 1 tsp |
| Black Pepper | 1 tsp |
| Egg | 1 |
| Cold Water | 350 ml |
Sausages and Prep
| Pork Sausages | 2 to 4 |
| Plain Flour | For dusting |
| Oil | For frying |
Share this Recipe
Facebook
WhatsApp
Email
Print
