Beer Battered Sausages

What you will need.....

15 g fresh yeast
1 1/4 cup (1/2 pint) 300 ml beer or Guinness
250 g plain flour (Plus 2 tbsps for dusting the sausages)
1 tsp salt
12 thick pork sausages, defrosted

1. Dissolve the yeast with a little of the beer to make a paste. Next gradually add the rest of the beer, stirring continuously. 

2. Sieve the flour and salt into a bowl and make a well in the centre. Pour in the yeast and beer base and mix well to incorporate all ingredients. Leave covered for 1 hour. 

3. Preheat a deep fat fryer to 180°C (350°F) Gas Mark 4. Alternatively heat the oil to the required temperature in a saucepan. 

4. Dust the sausages with the flour then dip in the batter and deep fry for 8 minutes, repeat this process until all sausages have been fried. 

5. Drain on absorbent kitchen paper, keeping cooked battered sausages warm in a preheated oven.

6. Serve immediately with homemade chips


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Our classic range of beers is now available at bars,
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