📝 About This Recipe
A quintessential staple of British comfort food, the battered sausage is a masterclass in texture, featuring a juicy, savory pork sausage encased in a light, golden-crisp crown of aerated batter. This recipe elevates the takeaway classic by using high-quality butcher’s sausages and a double-sifted flour technique to ensure a crunch that resonates with every bite. Perfectly salty, satisfyingly greasy, and deeply nostalgic, it’s the ultimate treat for anyone craving the authentic taste of a seaside chippy.
🥗 Ingredients
The Sausages
- 8 pieces High-quality Pork Sausages (Standard size, chilled; Cumberland or Lincolnshire work best)
- 1/4 cup Plain Flour (For dredging the sausages)
The Signature Batter
- 1.5 cups All-purpose Flour (Sifted)
- 1/2 cup Cornstarch (Adds extra crunch)
- 1 teaspoon Baking Powder (For lift and aeration)
- 1 teaspoon Fine Sea Salt
- 1 cup Cold Lager or Pale Ale (Ice cold; can substitute with sparkling water)
- 1/4 cup Cold Water (Adjust for consistency)
- 1/4 teaspoon Turmeric (Optional, for that classic golden color)
Frying Medium
- 2 liters Vegetable or Sunflower Oil (For deep frying)
👨🍳 Instructions
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1
Fill a large, heavy-based pot or a deep-fat fryer with the oil, ensuring it is no more than half full. Heat the oil to 180°C (350°F). Use a kitchen thermometer to ensure accuracy.
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2
While the oil heats, prick each sausage a few times with a fork. Place them in a steamer for 5-7 minutes to pre-cook slightly and render a bit of fat; this ensures the middle is hot without burning the batter.
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3
Remove the sausages from the steamer and pat them thoroughly dry with paper towels. Any moisture on the surface will prevent the batter from sticking.
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4
In a large mixing bowl, whisk together the sifted all-purpose flour, cornstarch, baking powder, salt, and turmeric until well combined.
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5
Slowly pour the ice-cold beer and water into the dry ingredients. Whisk gently until the batter is the consistency of thick heavy cream. Do not over-mix; a few small lumps are perfectly fine and contribute to the texture.
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6
Place the 1/4 cup of dredging flour on a plate. Roll each dried sausage in the flour until lightly coated, shaking off any excess.
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7
Dip a floured sausage into the batter, ensuring it is completely submerged and coated from end to end.
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8
Carefully lower the sausage into the hot oil. Hold one end of the sausage in the oil for 5 seconds before releasing it; this 'sets' the batter and prevents it from sticking to the bottom.
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9
Fry the sausages in batches of 2 or 3 to avoid crowding the pot and dropping the oil temperature. Fry for 4-6 minutes until the batter is a deep golden brown and crispy.
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10
Use a slotted spoon to remove the sausages from the oil and place them on a wire cooling rack set over a baking tray to drain. Avoid paper towels at this stage as they can make the bottom of the batter soggy.
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11
Repeat the process with the remaining sausages, ensuring the oil returns to 180°C (350°F) between batches.
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12
Serve immediately while the batter is at its peak crunchiness.
💡 Chef's Tips
Always use ice-cold liquid for the batter; the temperature shock between the cold batter and hot oil creates the crispest bubbles. Don't over-whisk the batter or you'll develop gluten, resulting in a chewy rather than crispy coating. If the batter is too thin, it will run off the sausage; if too thick, it will be doughy. It should coat the back of a spoon thickly. Dredging the sausages in flour first is the 'secret' step that acts as a glue for the wet batter. Use a high-smoke point oil like sunflower or peanut oil to avoid a burnt aftertaste.
🍽️ Serving Suggestions
Serve with a generous portion of thick-cut chips and a side of mushy peas for the full experience. A side of warm curry sauce or gravy is perfect for dipping. Provide plenty of malt vinegar and flaky sea salt to season at the table. Pair with a cold glass of English Ale or a crisp fizzy lemonade. A dollop of English mustard on the side adds a lovely heat that cuts through the richness.