Battered Sausage

Ingredients

• 6Beef sausages, defrosted (or lamb, pork, chicken or turkey sausages)
• 2–3 tbspPlain flour, for coating
• As neededOil for frying (such as sunflower, rapeseed or vegetable oil)
• 200 gPlain flour
• ½ tspBaking powder
• ½ tspBicarbonate of soda
• 1Egg white
• 1 tspSalt
• 1 tspBlack pepper
• 200 mlIce-cold water, with more or less as needed to adjust the batter

Instructions

1. 1

   Heat the oil

   Heat the oil in a deep fryer or a pot to 175°C (350°F).

2. 2

   Mix the dry ingredients

   In a large mixing bowl, combine the 200 g plain flour, baking powder, bicarbonate of soda, salt and black pepper. Mix well.

3. 3

   Make the batter

   Add the egg white to the flour mixture and gradually pour in the cold water, mixing until the batter is smooth. Set it aside.

4. 4

   Coat the sausages

   Dredge each sausage in the 2–3 tbsp plain flour, then dip it into the batter so it is coated all over.

5. 5

   Fry until golden

   Carefully lower each battered sausage into the preheated oil. Fry for 3–4 minutes, or until the coating is crisp and golden brown.

6. 6

   Drain the sausages

   Lift the sausages out of the oil and place them on kitchen paper or a cooling rack.

7. 7

   Serve while hot

   Serve straight away with chips and peas.

What is battered sausage?

Battered sausage is a familiar British chip-shop food: a sausage enclosed in a crisp fried coating, often served with chips and peas. This homemade version uses a simple flour batter leavened with baking powder and bicarbonate of soda.

The contrast between the savoury sausage and the crunchy coating is the appeal. Keeping the batter cold and frying at the stated temperature helps the coating cook quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 17g protein, 27g carbs, 23g fat.

The stated nutrition per serving is 392 kcal, with 17 g protein, 27 g carbohydrates and 23 g fat. The sausage supplies much of the protein and fat, while the flour batter contributes most of the carbohydrates; serve with peas or salad for a fresh side.

Choosing the sausages

Sausage choice: the recipe calls for six defrosted beef sausages, though lamb, pork, chicken or turkey sausages can be used instead. Make sure they are defrosted before coating so the batter can adhere evenly.

Coating flour: the extra plain flour gives the sausages a dry surface before they go into the batter. Shake off any excess so the coating does not become overly thick.

Getting the batter right

Cold water: add it gradually to the flour mixture with the egg white, mixing until smooth. The recipe allows for adjusting the amount of water to change the consistency.

Leavening: baking powder and bicarbonate of soda are mixed into the flour before the wet ingredients. Distribute them well through the dry mixture for an even batter.

Frying safely and evenly

Oil temperature: heat the oil to 175°C before adding the sausages. Lower each one in gently to avoid splashing, and avoid crowding the pot.

Frying time: cook for 3–4 minutes, using the coating’s crisp, golden-brown appearance as the cue given in the recipe. Lift the sausages out carefully when ready.

Serving ideas

Classic sides: serve the battered sausages hot with chips and peas, as suggested in the recipe. Green peas bring a fresh contrast to the crisp coating.

Lighter side: a salad can stand in for chips or accompany a smaller serving. Serve promptly so the batter stays crisp.

Draining after frying

Kitchen paper: place the fried sausages on paper towel to absorb some surface oil. A cooling rack is another option and lets air circulate around the coating.

Serve immediately: the recipe recommends eating them while hot. Leaving them to sit for too long can soften the crisp exterior.

Recipe notes & tips

• Have the sausages defrosted before you start coating them.
• Add the ice-cold water gradually so you can adjust the batter consistency.
• Coat each sausage evenly in flour before dipping it into the batter.
• Bring the oil to 175°C before frying.
• Lower the sausages gently into the hot oil to reduce splashing.
• Drain the cooked sausages on kitchen paper or a cooling rack.

Variations

• Use pork sausages: swap them in for the beef sausages as the recipe allows.
• Try lamb sausages: use defrosted lamb sausages for a different savoury flavour.
• Choose poultry sausages: chicken or turkey sausages can replace the beef.
• Add a salad: serve with salad alongside or instead of chips.
• Serve with peas: pair the hot sausages with green peas for a classic-style plate.

Common mistakes to avoid

• Using frozen sausages: defrost them first so they can be coated evenly.
• Skipping the flour dredge: coat each sausage in plain flour before dipping it into the batter.
• Pouring in all the water at once: add it gradually and adjust the batter consistency.
• Frying before the oil is hot: wait until it reaches 175°C before adding the sausages.
• Crowding the pot: fry without packing the sausages tightly together.
• Leaving them to cool: serve soon after draining to keep the coating crisp.

How to store

For best texture, serve the sausages straight after frying. If you have leftovers, cool them promptly, refrigerate in a covered container and reheat until piping hot; the batter may be less crisp after storage.

Frequently asked questions