Battered Sausage Recipe (Chip Shop Style)

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Chip Shop Battered Sausage Recipe (Without Beer)

Here’s how to make my popular chip shop battered sausage! Serve it with chips for the ultimate UK takeaway dish. Let’s get cooking!

Everyone loves a chip shop battered sausage (I certainly do), but trust me, knowing how to make it from scratch is incredible. They turn out ultra crispy and delicious, and overall, they’re incredibly satisfying.

The light crispy batter tastes just like my local chippy, and it coats the sausages to perfection. I always serve it with my homemade skin on fries – oh I can’t wait for you to try this!

I’ve developed this recipe without using beer (which is what usually makes the batter light and crispy), yet these battered sausages taste so good! The batter is light, fluffy and crisp every time. What’s my secret… bicarbonate of soda! Trust me, it works.

What Sausage Is Used In Battered Sausage?

Most chip shops use pork sausages which they dip in batter to make a battered sausage. I always 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 I’ve listed 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 using frankfurters as they are quite even textured. But they cook quicker and add a salty taste.

Recipe Ingredients

Below are the ingredients I used:

• The Batter: To make the batter, I mix self-raising flour, bicarbonate of soda, egg and cold water 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 instead of using beer, I replicate this by adding bicarbonate of soda which also releases carbon dioxide. When fried, the carbon dioxide is replaced by air leaving a light batter.

How To Make Chip Shop Battered Sausage (No Beer)

Here’s a summary of how I make battered sausage UK chippy style. You can get the full recipe instructions in the recipe card below:

Step One:

I start by pouring self-raising flour, bicarbonate of soda, salt and black pepper into a mixing bowl and mix everything together until it’s evenly distributed.

Step Two:

Then I pour water and add an egg into the mixing bowl and whisk the mixture together until a thick pouring batter has formed.

Step Three:

I heat oil in a pan (the temperature should be at 180°C). One-by-one I dip a sausage into self-raising flour, then into the batter before deep frying it. This takes around 4 to 6 minutes to cook.

You can also shallow fry the battered sausages (like what I did in my pictures). 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.

Once cooked, I remove it from the oil and place it on a plate lined with kitchen towel to absorb any excess oil. Then once all have fried, I eat it 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 A Battered Sausage?

If I want to create a classic UK chippy style meal, I’ll serve these battered sausages with chips, ketchup and of course lots of salt and vinegar! But occasionally, I like to serve them with homemade dirty fries which are fries topped with bacon, cheese, cajun seasonings and more!!

For a Chinese takeaway twist, I think these Salt And Pepper Chips would be great, or you can serve them with these homemade Masala Chips for a tasty Indian takeaway fusion.

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.

I think adding herbs like oregano or parsley would be great additions. Alternatively, for a little heat you can add some chilli powder.

Do You Cook The Sausages First Before Battering Them?

I don’t cook the sausages before battering and frying them. I 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!

Battered Sausage Recipe (Chip Shop Style)

Michelle

This battered sausage recipe is made UK chip shop style! This simple batter has no beer, so you can recreate this classic easily at home!

4.88 from 8 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish, Snack

Cuisine British

Servings 8 Battered Sausages

Calories 487 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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.
  250 g Self-Raising Flour, ½ tsp Bicarbonate Of Soda, 1 tsp Salt, 1 tsp Black Pepper
• Pour water and add an egg into the mixing bowl. Then whisk the mixture together until a thick pouring batter has formed.
  350 ml Cold Water, 1 Egg
• 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.
  8 Jumbo Pork Sausages, 50 g Self-Raising Flour
• Remove from the oil and place it on a plate lined with kitchen towel to absorb any excess oil. Then once all have fried, eat straight away.

Video

Notes

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!

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

Calories: 487kcalCarbohydrates: 27gProtein: 22gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 102mgSodium: 1092mgPotassium: 329mgFiber: 1gSugar: 1gVitamin A: 117IUVitamin C: 1mgCalcium: 20mgIron: 2mg

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