Battered sausage is a popular dish in the UK and Australia, made by battering and frying sausages. The batter used varies, but often includes baking powder or self-rising flour, and spices such as curry powder and paprika. The sausages are typically dredged in flour, dipped in batter, and fried until golden brown and crispy. They are often served with chips.
Battered sausage is a fairly common and popular dish in areas such as the UK and Australia, which consists of a sausage that is battered and fried. The batter used to make these sausages typically depends on restaurant or home kitchen preferences, although it is often similar to the batter used for battered fish. Battered sausage is often served in restaurants or other establishments that serve fish and chips or French fries.
While almost any type of sausage and batter can be used to make plucked sausages, pork sausages are often used, especially those that may already be cooked. These sausages are typically quite large, rather than small breakfast sausages, and unlike American piglets, are not served on sticks but are eaten by hand or with utensils. Battered sausage can be made with any type of batter, although a beer batter is used in many restaurants and kitchens.
Sausage batter in batter typically includes some type of baking powder to allow the batter to remain light and crispy enough after frying. Some recipes call for yeast, often added to a small amount of beer, blended together, and then mixed with a larger amount of beer. Other recipes call for the use of baking powder or self-rising flour, often in combination with plain flour, to provide leavening and ensure the batter remains light and fluffy. Salt and pepper are often added to the batter, and other spices such as curry powder and paprika may also be added to enhance the flavor of the battered sausage.
Once the batter is made, the sausages are usually dredged with plain or seasoned flour. After a light coating of flour, the sausages are dipped in the batter; this process can be repeated a second time for more in-depth coverage. These sausages are then carefully placed in hot oil and fried until cooked through, if necessary, and the batter is golden brown and crispy.
After the sausages have been removed from the oil, they are typically allowed to drain onto a rack or plate lined with paper towels. The sausages can then be seasoned further; any additional seasoning should be sprinkled on the sausages while they are still hot, as this will allow the seasoning to cling better to the batter. Battered sausage is typically sold alongside french fries, which are called chips in many of the countries where such sausages are popular.
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