Battered sausages are a chippy classic but you can basically never find a vegan version. So I figured I’d learn how to make a decent egg-free batter and make some myself.
Three things need to happen for you get an awesome batter. Chill your batter ingredients in advance. I measure out the flour, salt and baking powder in advance and put it in the fridge. Because they have to cook quickly I used the chilled Linda McCartney sausages rather than the frozen ones. If you use the frozen ones you’ll need to defrost them first. The third is temperature of the oil. You want to cook the sausages at 190°C.
1 pack of Linda McCartney Sausages
180ml sparkling water
1 teaspoon baking powder
1 teaspoon salt
Lots of vegetable oil for frying
Get everything ready to go. Set up a plate with a couple of paper towels ready to put the sausages on when they’re done.
Put enough oil to cover the sausages into a large, heavy-bottomed pan and heat it to 190°C
While the oil is heating, mix the batter. Don’t get too enthusiastic with the mixing: you want to have a few lumps left in.
Cover the sausage in the batter, and when the oil is up to temperature drop in the sausages. You may need to work in batches. I do three at at time.
The sausages should be cooked after three minutes or when the batter is golden. Turn them once or twice while cooking to make sure they cook evenly.
When they’re done place them on the kitchen towel to drain before serving.