Irish and British cuisines frequently feature battered sausage. This meal is popular and even matches fish and chips in popularity.
This recipe for battered sausage is delicious, crunchy, and wonderfully filling. The sausages are perfectly coated with the light, crunchy batter, which tastes precisely like the neighborhood chippy.
Its traditional cuisine frequently comes with chips (or fries) and the required condiments, including mustard, ketchup, and (if you prefer) a cool beer.
What Kind Of Sausage To Use?
For this dish, a variety of sausages may be utilized; here are some of my favorites:
Frankfurter sausage: Frankfurter sausage is an all-pork par-boiled sausage. These sausages are tasty and quite practical because they cook in a short amount of time.
Kielbasa: This traditional Polish sausage. This sausage has a flavorful, garlicky, spicy flavor and may be deep-fried.
Italian sausage: The anise in the spice mixture gives this sausage a lovely earthy, licorice-like taste. When choosing this specific type of sausage, be aware that it might need to be cooked before frying.
Bratwurst sausage: If you use the well-known bratwurst sausage, it’s impossible to have this dish go wrong.
Choose sausages manufactured with beef, chicken, or lamb that originate from certified Kosher factories if you’re searching for a Kosher choice. Bratwurst beef sausages would be my choice in this case.
See also my selection of 50+ Best Sausage Recipes!
Ingredients
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8 sausages (pork, beef, or your favorite variety)
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1 cup all-purpose flour (plus extra for dusting)
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1 tsp salt
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1 tsp black pepper
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1 cup cold IPA beer (or lager for a lighter flavor)
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Oil, for deep frying
Instructions
1. Make the batter
In a mixing bowl, whisk together the flour, salt, and pepper. Slowly pour in the beer, whisking until a smooth, thick batter forms. The texture should be pourable but able to cling to the sausage.
2. Heat the oil
In a deep fryer or heavy-bottomed pot, heat oil to 350°F (180°C).
3. Prep the sausages
Pat the sausages dry with paper towels. Lightly dust them with a little flour to help the batter stick.
4. Batter and fry
Dip each sausage into the batter, coating it evenly. Carefully lower into the hot oil. Fry 4–6 minutes, turning occasionally, until golden brown and the sausage is cooked through.
5. Drain and serve
Remove with tongs or a slotted spoon and place on a paper towel-lined plate to drain. Serve immediately with chips, ketchup, or curry sauce.
Tips for Success
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Keep the beer cold — it helps the batter stay light and crispy.
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Don’t overcrowd the pan; fry in batches for even cooking.
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Try smoked sausages or flavored varieties for a twist.
Serving Ideas
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Serve with thick-cut fries (British “chips”) and malt vinegar.
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Dip in curry sauce or brown gravy for an authentic chip shop experience.
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Add a side of mushy peas for a full UK-style meal.
Share this mouth-watering beer-battered sausage recipe on Pinterest and invite your foodie friends to join in on the deliciousness. Trust me; they’ll thank you for it! So go on and butter up those sausages and spread the love! 🙂
Are the sausages cooked before being battered?
The sausages don’t need to be cooked before being coated in batter and fried. Defrosted uncooked sausages are dipped in flour, then batter, then deep-fried.
Before beginning, make sure the sausages are completely defrosted. The cooking time will be longer, and there is a chance that some of the sausages may still be uncooked inside if it is cooked from frozen.
Although I haven’t tried making this with cooked sausages previously, you might want to try cooking the sausages first. Please share your experience if you use this technique in the comments section.
Should I Use Beer in Battered Sausage?
While beer isn’t absolutely required for the success of the battered sausage dish, it helps to make it so. Beer contributes three elements: foaming agents, carbon dioxide and alcohol, which is why it is so essential.
Here, carbon dioxide is important. The gas that is already present in the batter rushes out into the heated oil when the carbon dioxide in the batter contacts it, giving the sausage a light and puffy crust.
Of course, without the proper foaming agents, this gas wouldn’t be able to remain in place. Although champagne is also a bubbly beverage, the champagne bubbles pop too rapidly to cause the batter to rise. Alcohol is the third crucial component. It makes the crust crisp while regulating the inside temperature.
Beer-based batter will cook more quickly than batter mixed with milk or water because alcohol evaporates faster than water. You have a lower chance of undercooking the batter or overcooking the sausages the faster the batter dries and crisps up.
Can I use Alcohol-free beer?
Alcohol-free beer may be used, yes. Even though alcohol aids in the frying process, carbon dioxide and foaming chemicals still create a very crisp outer crust.
Can I make Battered Sausages Gluten-Free?
The answer is yes! The only catch is that you have to use gluten-free flour. Because gluten-free flour typically contains binding chemicals, you may need to make a few minor adjustments to the recipe.
Mix in the half cup of flour first and then the beer, a little at a time. You are ready to go when the batter is the consistency of thick pancakes.
Video Recipe
