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Chip Shop Battered Sausage Recipe (Without Beer)
Here’s how to make chip shop battered sausage! Serve with chips for the ultimate UK takeaway dish.
This chip shop battered sausage recipe is crispy, tasty and incredibly satisfying. The light crispy batter tastes just like the local chippy and coats the sausages to perfection.
Serve with my homemade skin on fries for a UK family favourite, that you can make from scratch at home. I can’t wait for you to try this!
Even though this recipe is made without beer, the battered sausages taste so good: you’ll get a light, fluffy and crisp batter every time. What’s the secret… bicarbonate of soda!
What Sausage Is Used In Battered Sausage?
Most chip shops use pork sausages which they dip in batter to make a battered sausage. I buy a pack of jumbo pork sausages from my local supermarket, they’re perfect to use as the sausages are both thick and long. Most supermarkets sell jumbo sausages, you can also check your local butcher.
Below are a few more suggestions on the type of sausages you can use:
- Cumberland Sausage: They are traditionally thick and long, which makes them great to use. You can even buy Cumberland sausages seasoned with different types of spices and herbs.
- Kielbasa Sausage: You can also make a battered sausage with kielbasa sausages. They are a Polish sausage that is traditionally u-shaped and smoked.
- Frankfurter Sausage: You won’t get the exact same texture as a chip shop battered sausage using frankfurters as they are quite even textured. But they cook quicker and add a salty taste.
Do You Cook The Sausages First Before Battering Them?
You do not need to cook the sausages before battering and frying them. Simply dip defrosted raw sausages into flour and then into the batter before deep frying.
Make sure the sausages are fully defrosted before starting this recipe. If the sausages are cooked from frozen, the cooking time will increase and parts of the sausage may still be raw inside.
You could try cooking the sausages first, I haven’t tried making this using cooked sausages before. If you try this method, let me know how it goes in the comments below!
Recipe Ingredients
Below are the ingredients needed to make this battered sausage recipe without beer:
- The Batter: To make the batter, a mixture of self-raising flour, bicarbonate of soda, egg and cold water are mixed together. This creates a very simple batter for sausages that’s quick to make.
- Seasonings: I added salt and black pepper to the batter for extra flavour. This addition is optional, you can also replace the salt and pepper with your favourite herbs and spices.
- Sausages: I used jumbo pork sausages. The closest alternative to use is Cumberland sausages.
Do I Need To Use Beer?
To make this battered sausage recipe there is no beer required! `Some recipes add beer because the carbon dioxide in it helps create a light and crispy batter.
When the batter is immersed in hot oil, the carbon dioxide in the batter gets pushed out.
But this can be replicated by adding bicarbonate of soda which also releases carbon dioxide. When fried, the carbon dioxide is replaced by air leaving a light batter.
Creating a batter without beer gives you a simple batter for sausages, that you can make whenever you feel like it!
How To Make Chip Shop Battered Sausage (No Beer)
Below is a step-by-step guide on how to make a battered sausage UK chippy style. Full recipe instructions are on the recipe card.
Step One:
Pour self-raising flour, bicarbonate of soda, salt and black pepper into a mixing bowl and mix together until evenly distributed.
Step Two:
Pour water and add an egg into the mixing bowl. Then whisk the mixture together until a thick pouring batter has formed.
Step Three:
Heat oil in a pan, the temperature should be at 180°C. One-by-one dip a sausage into self-raising flour, then into the batter before deep frying. Fry for 4 to 6 minutes or until golden and cooked throughout.
You can also shallow fry the battered sausages. Make sure the height of the oil is at least up to half the height of the battered sausage (lying down). You would need to turn the battered sausage over halfway into the cooking time.
Remove from the oil and place on a plate lined with kitchen towel to absorb any excess oil. Then once all have fried, eat straight away.
My Top Tips
Avoid frying too many sausages at once, I usually fry one or two at a time. Adding too many sausages into the oil will lower the oil temperature, resulting in a soggy batter.
Monitor the oil temperature! If it’s too low the sausages will not cook properly and the batter will be soggy. If it’s too high, then the batter will brown too quickly. A temperature probe is a great tool to get the exact temperature of the oil.
Don’t skip dipping the sausages into flour first before dipping it into the batter. This helps the batter stick to the sausages.
What To Eat With Battered Sausage?
For a UK chippy style meal, serve the battered sausage with chips, ketchup and of course lots of salt and vinegar! These recipes below will taste great with them:
- Skin On Fries: Delicious skin on fries that’s crispy, fluffy and baked in the oven.
- Homemade dirty fries: Fries topped with bacon, cheese, cajun seasonings and more!!
- Salt And Pepper Chip: Oven chips seasoned with Chinese style seasonings.
Can I Make This Battered Sausage Recipe Gluten-Free?
Yes, as this battered sausage recipe has no beer in it, to make this recipe gluten-free you just have to replace the self-raising flour with gluten-free self raising flour.
Bicarbonate of soda is naturally gluten-free!
Can I Add Spices To The Batter?
There are so many ways to change this recipe like adding spices to the batter. As salt and pepper are already included as ingredients, if you’re adding more salty or peppery flavours then you may want to omit the salt and pepper.
Battered Sausage Recipe (Chip Shop Style)
Ingredients
- 8 Jumbo Pork Sausages See Notes
- 250 g Self-Raising Flour
- 50 g Self-Raising Flour For Coating
- ½ tsp Bicarbonate Of Soda
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Egg
- 350 ml Cold Water
Instructions
- Pour self-raising flour, bicarbonate of soda, salt and black pepper into a mixing bowl and mix together until evenly distributed.
- Pour water and add an egg into the mixing bowl. Then whisk the mixture together until a thick pouring batter has formed.
- Heat oil in a pan, the temperature should be at 180°C.
- One-by-one dip a sausage into self-raising flour, then into the batter before deep frying. Fry for 4 to 6 minutes or until golden and cooked throughout.
- Remove from the oil and place on a plate lined with kitchen towel to absorb any excess oil. Then once all have fried, eat straight away.
Video
Notes
Which Sausage Should I Use?
Most chip shops use pork sausages which they dip in batter to make a battered sausage. I buy a pack of jumbo pork sausages from my local supermarket. Cumberland sausages, frankfurters or Kielbasa sausages are all great alternatives.Shallow Frying
You can also shallow fry the battered sausages. Make sure the height of the oil is at least up to half the height of the battered sausage (lying down). You would need to turn the battered sausage over halfway into the cooking time.Nutrition
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Leonora
Great followed your recipe.
Michelle
Thanks Leonora!
Lyn
Made this batter added some mixed herbs along with the salt and pepper and it came out great! Proper chips shop style, quick and easy to follow thank you.
Michelle
Hi Lyn, thanks for commenting. I’m glad you enjoyed it!
Lyndsey
This was lovely, exactly like chip shop sausages! Are the calories for the whole of the batter please?
Michelle
Hi Lyndsey, it’s 487 calories per battered sausage.
Louise
The best, I use this recipe all the time.