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British

Battered Sausage

A chip shop favourite from Britain and Ireland: a plump pork sausage par-cooked, dunked in a cold, fizzy beer batter and deep-fried until the coating is blistered and golden. Eat it straight from the paper with plenty of salt and malt vinegar.

Lunch & dinnerSnacksUnder 30 min
30 min10 prep · 20 cookEasy516 kcalper serving
Battered Sausage

Method

  1. Bring a small pan of water to a gentle simmer and poach the 2 sausages for 8 minutes, until just cooked through and firm. Lift out, pat completely dry with kitchen paper and leave to cool for at least 10 minutes — a cold, dry sausage lets the batter grip and stops the oil spitting.
  2. Pour the oil into a deep, heavy pan to a depth of no more than one third and heat to 180C. If you have no thermometer, a cube of bread should brown in about 40 seconds.
  3. Whisk 60 g of plain flour (holding back 1 tablespoon for dusting), 15 g of cornflour, 0.5 tsp of baking powder and 0.25 tsp of fine salt in a bowl. Pour in 100 ml of ice-cold lager and whisk briefly to the consistency of single cream — a few lumps are fine, over-mixing makes the batter tough.

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Per serving

516kcal
7gprotein
58gcarbs
28gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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