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!

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.

Ingredients you’ll need

The ingredients for this battered sausage recipe with beer are listed below:

For the Batter: A combination is used to create the batter. Beer, salt, pepper, and all-purpose flour are combined. By doing this, a quick and easy sausage batter is produced.

For Seasonings: I added salt and black pepper to give the batter more flavor. This addition is optional; you may instead use your own herbs and spices in place of the salt and pepper.

For Sausages: I chose jumbo pork sausages for this recipe. You can use Brats, kielbasa, or another sausage you like.

How to make Battered Sausage (Step-by-Step)

A step-by-step guide for making a battered sausage in the UK style may be found below. On the recipe card are detailed directions for the dish.

Step 1: Mix the flour, salt, and black pepper in a mixing bowl. Stir until ingredients are well combined.

Step 2: Fill the mixing bowl with beer. After that, whisk the ingredients until a thick batter for pouring has formed.

Step 3: Prepare a pan with oil at 350 degrees Fahrenheit. Roll each sausage in the flour, then in the batter, and finally, deep-fried them. Fry for 4–6 minutes, turning once, until golden and fully cooked.

The sausages in the batter can alternatively be shallow-fried. Half the length of the battered sausage should be submerged in oil (lying down). At the halfway point, you should flip the battered sausage.

Step 4: Take out of the oil and set it on a plate lined with a paper towel to soak off the oil. Then, once everything has been cooked, dig in right away.

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.

Battered Sausage Recipe

Try this battered sausage dish, just as they serve it in British chip shops! You can make this classic at home easily thanks to this easy-to-make batter.

Ingredients

• 8 Sausages
• 1 Cup of All-purpose Flour
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 Cup of IPA beer

Instructions

• Add the flour, salt, and black pepper in a bowl and stir until everything is nicely combined.
• Add beer to the bowl and start mixing. Mix everything together until it forms a thick batter that can be poured.
• Oil should be heated to 350 F (180 C) in a pan.
• Dip each sausage in the flour and then batter, and deep fry them. Fry for 4–6 minutes or until golden brown and fully cooked.
• Take the sausages out of the oil and put them on a plate with a paper towel to soak up any extra oil. Then, when everything is done, eat right away.

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! 🙂

Video Recipe

Without a doubt, the finest deer cut is the backstrap. It is a no-brainer why this is one of the best wild game cuts since it is simple to prepare and melts in your mouth—a must-have for any cuisine from a rural farmhouse or romantic supper.

If you’re a fan of game meat, be sure to check my Venison Burger and Elk Burger recipe, this Elk burger is one of the most popular recipes on this website. 

Fun Fact: Arby’s is paving the way for the mainstream consumption of game meats. In 2016, Arby’s debuted a venison sandwich, which was a limited-time offering that could only be purchased at a select number of locations. People began lining up hours in advance in 2020 when Arby’s brought it back and sold it across the country for only one day; they were eager to get their hands on one.

However, if you want to make Arby’s venison sandwich, you can. Just substitute venison for beef in this Arby’s beef and cheddar sandwich! 

What is a Venison Backstrap?

Deer backstrap is exactly what it sounds like. The portion of a deer’s flesh runs down the spine. When it comes to a recipe, it’s best to make it count since you only get two per deer. The spine spans the whole length of the deer’s back and is known as the venison backstrap or venison loin.

But venison tenderloin and backstrap are not the same types of meat. The term “venison tenderloin” refers to the cut of meat located below the backstrap and between the ribs and the rump.

Why is this Venison Backstrap Recipe So Good?

A marinated venison backstrap that is juicy, delicious, and tender is then pan-seared, grilled, or air-fried until it is well browned on the outside and slightly pink within. Creating a recipe for out-of-this-world venison that doesn’t taste gamey is straightforward.

The flavor of venison need not be gamey. This venison backstrap dish is one of my favorites since the marinade enhances the flavor and helps to mask the gamey taste.

Backstrap may be prepared in 3 ways after marinating: pan-seared and finished in the oven, grilled or using an air-fryer. The backstrap of deer is incredibly delicate and juicy when cooked correctly to the optimal internal temperature. You’ll adore it, I can tell!

How to make Venison Backstrap Tender?

If not overdone, venison backstrap is a highly tender piece of meat. Venison backstrap is soft, juicy, and tasty when cooked correctly to medium-rare to medium. In fact, venison will still be delicate and juicy even if you cook it to medium well.

The venison backstrap is marinated in this recipe, which adds a ton of flavor and helps to tenderize the meat further.

How to eliminate the game flavor from venison?

If the venison is recently taken, you may help eliminate the gamey flavor and draw out the blood by soaking the backstrap in buttermilk for a few hours or overnight. Give it a rinse after removing it from the buttermilk.

There is no need to soak the venison in buttermilk if it hasn’t just been harvested. Mix the defrosted venison with the marinade, cover, and refrigerate for up to 24 hours. Venison may be marinated to provide tons of fantastic flavor while also assisting in eliminating any gamey flavor.

Ingredients you’ll need for this recipe.

Olive oil

Soy sauce

Lemon juice

Italian seasoning

Apple Cider vinegar or Balsamic vinegar

Worcestershire

Red Wine

Garlic

Pepper

Allow the backstrap to marinade for a minimum of four hours and ideally up to twenty-four hours, turning it over halfway through to ensure that both sides are covered.

Similar to this steak marinade, which uses the same ingredients, this marinade for wild game is also fantastic for beef.

How to cook Venison Backstrap

Deer backstrap, also known as venison backstrap, is typically prepared in the pan or on the grill; however, air-fryer venison is rising in popularity due to its efficacy. 

• Pan-fried venison backstrap with an oven finish
• Grilled venison backstrap
• Air-fryer venison backstrap

Although I like all approaches, I choose to pan-sear and oven-finish my venison backstrap. This seals in all the fluids and gives you a pretty lovely sear.

Use a meat thermometer while cooking venison, as you should with most meat, to prevent overcooking, which makes the flesh tough and dry.

Pan-Fried Venison Backstrap

Step 1: Butter or olive oil should be added to a cast iron or stainless steel pan that may be used in the oven.

Step 2: The venison should be well-browned and caramelized on the outside after being seared in the hot pan on both sides. Heat the oven to 375 degrees Fahrenheit while you are searing the venison.

Step 3: Place the venison backstrap-containing oven-safe pan in the preheated oven. For medium-rare to medium, bake for 12 to 15 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Before slicing, allow it to rest for at least 5 minutes.

Grilled Venison Backstrap

Step 1: Turn the grill’s heat up to medium-high.

Step 2: For medium-rare to medium, grill the backstrap on each side for 6 to 8 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. Before slicing, allow it to rest for 5 to 10 minutes.

Air-Fryer Venison Backstrap

For the air fryer version of the venison backstrap, you want to cut your backstrap into steak bites before frying. 

Step 1: Pre-heat your air fryer to 400 degrees Fahrenheit for 5 minutes

Step 2: Cut your venison into bite-size pieces, and don’t overcrowd your air-fryer. If needed, cook in batches. 

Step 2: Cook for 6-7 minutes. The internal temperature should be 130-135 degrees Fahrenheit.  Enjoy!

Extra Tips

Remember that it will keep cooking after the meat is removed from the heat source. The temperature will continue to climb 5 to 10 degrees as the remaining heat in the meat continues to cook the meat.

The venison backstrap, for instance, should be removed from the heat source at 130 degrees Fahrenheit and allowed to rest for 5 to 10 minutes until it reaches 135 degrees Fahrenheit if you want it to be cooked to medium (135.5 degrees F).

Venison Internal Temperature Chart

To avoid overcooking the meat and producing dry, tough meat, I highly advise using a meat thermometer while cooking meat. Here are the temperatures for determining the degree of doneness for the venison backstrap:

• Rare: 125 Fahrenheit. (52 Celsius)
• Medium-rare: 130-135 Fahrenheit. (57 Celsius)
• Medium: 135-140 Fahrenheit. (60 Celsius)
• Medium-well: 140-145 Fahrenheit. (62 Celsius)
• Well: 145-150 Fahrenheit. (65 Celsius)

I prefer to cook venison backstrap to a temperature of about 135 F. Although not raw, it is still pink and juicy in the middle, and the edges are caramelized.

Why you should let your Venison rest after cooking

When you cut into cooked meat without letting it rest, all of the fluids will flow out, leaving you with drier meat. This is because cooking attracts all of the liquids to the surface of the flesh.

Therefore, after removing the cooked venison from the heat source, allow it to rest for at least minutes. This makes for soft, juicy slices by redistributing the liquids throughout the meat.

Share the image below to your Pinterest board if you like this venison backstrap recipe!

Venison Backstrap Recipe

Venison Backstrap that has been marinated, then pan-seared, grilled or air-fried until the exterior is well-browned and the interior is just barely pink. Tender, juicy, and full of flavor. Deer meat is straightforward to prepare and melts in your tongue without having a gamey flavor.

Ingredients

For the Venison

• 1 lb. of venison backstrap
• 1 Tbsp of olive oil

For the Marinade

• 4 Tbsp of olive oil
• 4 Tbsp of soy sauce
• 2 Tbsp of lemon juice
• 2 Tbsp of balsamic vinegar (or apple cider vinegar)
• 1 Tbsp of Worcestershire
• 2 Tbsp of Italian Seasoning
• 2 minces garlic cloves
• 1 tsp of black pepper
• 2 Tbsp of Red Wine

Instructions

For the Marinade

• Combine the marinade ingredients in a zip-top bag or small dish. Place in the refrigerator after adding the backstrap. Turning halfway through, marinate for a minimum of 4 hours and a maximum of 24 hours.
• Take the venison out of the marinade, give it a good rinse, and pat it dry for 30 minutes before you’re ready to cook. Place it on a clean platter and give it time to warm up.

Pan-Seared Method

• Set the oven to 375 degrees Fahrenheit.
• Heat olive oil in an oven-safe cast iron or stainless steel pan over medium-high heat. When the pan is heated, add the backstrap and sear on all sides, including the ends, until a lovely brown crust forms. To do this, hold the backstrap in the pan with tongs.
• Move the pan containing the backstrap into the preheated oven if it is an oven-safe skillet. Transfer the backstrap to an oven-safe dish with some olive oil if your skillet doesn’t support the oven’s heat.

For Grilling Method

• Turn on the grill to a medium-high setting.
• Put the venison backstrap on the hot grill and cook it for 6–8 minutes before flipping it over and cooking it for a further 6–8 minutes.
• The backstrap should register between 130 and 135 degrees Fahrenheit on a meat thermometer for medium-rare. Remember that if the heat source is turned off, the body’s temperature will continue to rise. Slice the backstrap after transferring it to a platter and lightly covering it with tinfoil for 5 to 10 minutes. The temperature will increase by another 5 to 10 degrees while the food is resting, getting it even closer to medium doneness.

Air-Frying Method

• Heat your air fryer for five minutes at 400 degrees Fahrenheit.
• Avoid packing your air fryer too tightly, and cut your venison into bite-sized pieces—Cook in batches as necessary.
• Cook for 6-7 minutes. The temperature on the inside should be between 130 and 135 degrees Fahrenheit. Enjoy!

Would you like to make the most delicious and simplest chicken wing brine? With an extra spicy kick, this simple brined chicken wing dish is salty, a little bit sweet, and spicy.

Without a doubt, one of the most well-liked party dishes is chicken wings. I adore chicken wings, especially using a Blackstone griddle, but also Hennessy Chicken Wings, and even these Keto Chicken wings are amongst my favorites, as you may know if you often make my dishes.

There are several benefits to liking chicken wings, including affordability, taste, and crowd-feeding capacity. Is there a way to improve wings even more? Yes, brining them!

When chicken wings are brined, they go from excellent to superb, whether they are baked, fried, or grilled. Learn how to prepare this Simple Chicken Wing Brine; your next batch of wings will be the greatest.

Fun fact about chicken wings:  444 chicken wings set a global record for most wings ever. An individual by the name of Patrick Bertoletti consumed 444 wings in under 26 minutes at the 2015 Wing Bowl eating competition. 

What is brining used for?

A culinary method called brining is used to flavor foods, usually meats, and ensure that they remain extremely juicy after cooking. The brine is a mixture of salt and water with flavorings from other carefully chosen substances.

The meat absorbs water and salt from the brine by assimilation and diffusion.

Why are chicken wings brined?

You can absolutely make chicken wings without brining them, but doing so yields moister, more tender, and more delicious wings. In addition to salt, the brine’s sugar will help your wings become crispier, and any spices you add will enhance their taste through absorption.

Ingredients you’ll need  

1. Chicken Wings
2. Water
3. Kosher salt
4. Sugar
5. Apple cider vinegar
6. Red pepper flakes
7. Ground black pepper
8. Cayenne Pepper

How to Brine Chicken Wings – Steps

Now you’ll see how simple it is to make brine.

Step 1: Heat the water, salt, and sugar in a large pot just long enough for the salt and sugar to dissolve.

Step 2: Stir in the apple cider vinegar, cayenne pepper, red pepper flakes, and black pepper.

Step 3: Chicken wings can be brined in a big bowl or a resealable plastic bag; step 3 combines the brine and the wings, ensuring they are well immersed.

Step 4: Place the chicken wings in brine and refrigerate for at least 2 hours and up to 4 hours (because of the tiny size of chicken wings, a more extended brining period is not necessary).

Step 5: Dry the wings by patting them, but don’t rinse them, and cook them in the way you choose ( Blackstone, baking, grilling, frying, or in the air fryer).

For How Long to Brine Chicken Wings?

To get the most flavor from your chicken wings, brine them for around 2 hours. Chicken wings can be brined for anything from a few hours to a few days, depending on the size of the wings and the salinity of the brine (water to salt ratio). Chicken wings are rather small compared to other cuts or types of meat that you could brine.

Obviously, a chicken wing is not as big as a complete turkey or a chicken leg. Due to their size, chicken wings shouldn’t be brined for too long; otherwise, the skin and flesh will become tough and salty. Complete submersion in the brine is ideal for chicken wings.

What dishes go well with chicken wings?

I’ll say that the brined chicken wings are so delicious that they don’t even need wing sauce, but if you must, you must try the greatest Tiger Sauce! It is very amazing and simple to create. Spicy Chipotle Sauce and Popeyes Blackened Ranch Sauce are my next two picks for chicken wing sauces.

Some delectable carbohydrates that go well with chicken wings are Air Fryer Frozen French Fries or Sweet Potato. Along with a side of blue cheese and ranch dressing, don’t forget to offer a side of very crunchy vegetables like sliced bell peppers, celery, carrots, and cucumbers. In addition, use these fantastic Candied jalapenos. 

Chicken Wing Brine Recipe

Ok, it’s time for detailed instructions. Your chicken wings will be moist, soft, and tasty after using this simple brine. Learn how to make the most incredible chicken wing brine recipe for grilling, frying, or baking chicken wings.

Ingredients

• 3 pounds of chicken wings
• 5 cups of water
• 1/2 cup of kosher salt
• 1/3 cup of sugar
• 2 tbsp of apple cider vinegar
• 1.5 tbsp of red pepper flakes
• 2 tbsp of ground black pepper
• 1 tsp cayenne pepper

Instructions

• First, dissolve the salt and sugar in the water using low heat in a large pot. Toss in the crushed red pepper, cayenne pepper,  freshly ground black pepper, and apple cider vinegar. Let your brine cool. 
• Place the chicken wings in a big bowl or resealable bag to brine them. Make sure the wings are well soaked in the brine.
• Place the brined chicken wings in the fridge for a minimum of 2 hours and a maximum of 4 hours. Take the wings out of the brine, then get rid of the brine.
• After patting the wings dry, use your favorite method of preparation. (Don’t rinse your chicken wings)

Share the image below to your Pinterest board if you like this chicken wing brine recipe!

FAQs

How do I brine the chicken for smoking?

Make your brine for chicken wings. Depending on the size of the chicken, brine it for the proper period. Before smoking, remove from the mixture and let it completely dry.

Should I brine chicken wings before smoking?

Brining chicken wings before smoking them produces wings with more taste and skin that is very crispy. It is advised to brine for around two hours before smoking.

How long may chicken wings be brined?

Your chicken wings can brine for around two to four hours. Any longer, you run the danger of having excessively salty meat, regardless of the type of brine and the size of the chicken wings.

Should I brine chicken wings before frying?

Brining chicken wings before frying them produces wings with more taste and skin that is very crispy. It is advised to brine for around two hours before frying.

Is brining going to make my chicken too salty?

If you are bringing a smaller piece of meat, such as a chicken wing, brining the meat will make it salty. It’s crucial to avoid letting your meat soak in the brine mixture for an excessively long time because this might cause it to become too salty and alter the texture of the meat.

Will brining chicken make a difference to my dish?

Bringing does make a difference since it gives the meat more taste. Additionally, it enables the meat to be juicy on the inside and exceptionally crispy on the outside.