Battered Sausage

How to Make Battered Sausage

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Bring a large pan of water to a gentle simmer, add the sausages and cook for 8 minutes, until just cooked through. Drain, and dry very well with kitchen paper. Let them cool for 5 minutes.

   Mark done Start 8 min timer

2. Heat the oil in a deep pan or fryer to 180°C / 350°F.

   Mark done

3. Whisk the 150 g of flour, baking powder and salt in a bowl. Pour in the cold sparkling water or beer and whisk quickly until just combined. A few lumps are fine.

   Mark done

4. Roll the sausages in the 30 g of dusting flour, shaking off the excess.

   Mark done

5. Dip each sausage into the batter, letting the excess drip off, then lower carefully into the oil. Fry in two batches for 4 to 5 minutes, turning once, until deep golden and crisp.

   Mark done Start 4 min timer

6. Lift out onto kitchen paper to drain. Serve straight away with chips, mushy peas and vinegar.

   Mark done

Tips for Making Battered Sausage

• Dry the sausages and roll them in flour before dipping. Without the dusting, the batter slips off and leaves the sausage bare.
• Keep the batter cold and use it straight away. Its lightness comes from the bubbles in the water, which go flat if it stands.
• Check the oil temperature. Below 170°C the batter absorbs oil and turns heavy, and above 190°C it browns before it is crisp.

What to Serve with Battered Sausage

• Chunky chips
• Mushy peas
• Curry sauce

Storing & Reheating Battered Sausage

Best eaten at once. Leftover battered sausages keep in the fridge for 2 days and can be crisped in a 200°C / 400°F (180°C fan) oven for 10 minutes.

Battered Sausage FAQ: Common Questions

Battered Sausage Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.