Battered sausages are a common feature for Irish as well as UK businesses. This is a favorite of many and is a cult dish that surpasses the fish and chips.
The classic meal is usually eaten with fries (or fries) and is served with the indispensable condiments: mustard or ketchup, as well as (if you prefer) an ice-cold beer.
What’s The Best Sausage To Use?
There are many sausages to use in this recipe. Here are some of my favorites:
- Frankfurter sausage. It is a sausage parboiled made of pork. The sausages are delicious and extremely convenient as they only require about a minute to cook.
- Kielbasa sausage. This is a typical Polish sausage. It can be deep-fried and has a deliciously spicy, garlicky taste to it.
- Italian sausage. It has a taste that is earthy and licorice-like due to anise, which is present in the spice mix. The sausage could require cooking before making it for frying and frying, so remember this when choosing the particular sausage.
If you’re in search of a Kosher option, choose sausages from accredited Kosher manufacturing facilities made from chicken, beef, or lamb.
Do I Need To Use Beer For The Batter?
Although beer isn’t essential for the greatness of sausages battered it can make the dish as delicious as it can be.
The reason that beer is important is that it contains three ingredients in a single drink: foaming agent, carbon dioxide, and alcohol.
Carbon dioxide is essential in this recipe. The carbon dioxide that is present in the batter is absorbed by the hot oil the gas already present is released from the batter, forming an airy and puffy layer of sausage.
Of, course, this gas won’t remain in place without the appropriate foaming agents. Champagne is a bubbly drink, too however champagne bubbles explode too fast to puff up the batter.
The third and most important component includes alcohol. It lowers the temperature inside and also crisps the crust.
Alcohol evaporates more quickly than water, which means batter made from the beer will cook more quickly than batter made using water or milk.
The quicker the batter is dried and becomes crisp the less chance that you’ll undercook it or overcook the sausages.
Can I Use Alcohol-Free Beer For The Batter?
It is indeed possible to make use of non-alcoholic beers. Although alcohol can aid in the frying process, Carbon dioxide as well as foaming agents aid in creating a crisp crust on the outside.
What’s The Best Beer To Batter?
For texture, it’s recommended to go with Pilsners or lagers. These are great since they help make the batter lighter and help to aerate it.
But, in some cases, beer can be added to enhance the flavor of the final dish. If you’re seeking something similar to that then go with a stout such as Guinness as well as Belgian beer. These will give a deep and robust taste to your meats.
Do I Have To Make This Gluten-Free?
Absolutely! It’s just a matter of making sure that you use gluten-free flour. It is necessary to modify the recipe due being that gluten-free flour contains binding ingredients.
Start by mixing a half cup of flour and gradually adding the beer. If you’ve created a pancake-thick batter, you’ll be well on your way to success.
Can I Add Spices To The Batter?
The batter is quite simple, and that is part of appealing. It can be used with any kind of sausage. You can also incorporate additional flavors into this batter, based on the type of sausage you’re making use of.
Sometimes, I include chili powder Sriracha sauce, powdered mustard, or a few herbs. The batter can be made to suit your taste and include your personal preferred seasonings.
In most fish and chips shops throughout the UK, they use ground turmeric which helps turn the batter a crisp golden color once deep-fried.
How To Serving Battered Sausages
Traditionally they come with potato chips. But, instead of potato chips that are plain, you could also make use of sweet potatoes.
It’s also the popular condiment to battered sausages so be sure to prepare some before dining on this delectable dish!
How To Make Battered Sausages
Assemble your ingredients.
Whisk the beer in and mix until you get an even and smooth batter.
Infuse 2 inches of oil into the skillet or make your deep fryer.
Sprinkle the sausages lightly with the flour prior to coating them with the batter. This step isn’t required however I believe the batter sticks better to the sausages if this step is taken.
Make sure to place the sausages in the oil that has been heated to 350degF.
Cook in the pan until they are golden.
Take the sausages out of the oil and put them on a plate lined with paper. Sprinkle with coarse salt and malt vinegar.
Serve with pickles, potato chips, or simply mustard!
- Serves: 4
- Time to prepare: 10 minutes
- Cooking time: 10 Minutes
- Total time: 20 Minutes
These sausages with batter are a fantastic method to enhance the flavor of any sausage, and are an excellent way to impress your guests when they arrive for dinner!
- 4 pork sausages
- 1/2 cup all-purpose flour
- 1 cup IPA beer
- Pepper and salt, according to your taste
- Oil, used for cooking
- Within a mixing bowl large enough mix flour, salt and pepper.
- Whisk the beer in and mix until you get a smooth , lump-free batter.
- Make sure to heat 2 inches of oil inside a pan or make your deep-fryer.
- Sprinkle the sausages lightly the flour prior to coating in the batter. This step isn’t required however I believe the batter is more adhered to the sausages when it is done prior to.
- Place the sausages carefully in the hot oil, which is that has been heated to 350degF.
- Fry the sausages to the sausages are brown and golden.
- Take the sausages out of the oil and put them on a plate lined with paper. Sprinkle them with some coarse salt.
- Make a meal of potato chips and pickles or simply mustard!
- The YIELD: 4 – SERVING SIZE: 1
- CALORIES: 179
- TOTAL FAT: 10g
- SATURATED FAT: 2g
- TRANS FAT: 0g
- UNSATURATED FAT: 7g
- CHOLESTEROL: 20mg
- SODIUM: 263mg
- CARBOHYDRATES: 13g
- FIBER: 0g
- SUGAR: 0g
- PROTEIN: 6g
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!