Battered Sausage Ingredients 4-6 Sausages 220g(8 oz) Self Raising Flour 2 tbsp Corn Flour Pinch of Salt Dash of Pepper 1/4 tsp Curry Powder (optional) 300ml(almost one can) Cold Lager Method Place flour, corn flour, curry, salt, and pepper into a large bowl. Whisk in the lager. If the batter seems too thick, keep adding more beer in small amounts. If the batter seems thin, keep adding more flour in small amounts. Normally the addition of one or two tablespoons of flour will thicken up the batter. Dust the sausages with flour, then dip in batter. Dip in flour again and return to batter. *Tip* Place the sausages in the oil with the basket already lowered. Cook the sausages in preheated 180C (350F) oil for 8-10 minutes or until golden and crispy. In small home deep fat fryers, the initial temperature of the oil may need to be hotter. The introduction of the sausages will suddenly drop the temperature of the oil. The internal temperature of the sausage should be 71C (160F). or Scotch Eggs 5 Large Eggs 250g (just over 1/2 lb) pork sausage meat 1 small onion finely chopped 1/4 teaspon sage Dried Breadcrumbs Oil For Frying Put 4 eggs in pan of cold water, time for 15 minutes when water boils. Rinse eggs under cold water, put in fridge to cool. Combine sausage meat onion & sage. Peel shells from eggs. Divide sausage meat into 4 portions & flatten on floured surface. Put egg in the middle of sausage meat & cover egg. Be sure sausage meat is sealed around the egg with no gaps. Beat remaining egg. Dip sausage covered eggs into beaten egg then roll in breadcrumbs. Drop into hot oil & fry for 7 minutes, turn eggs with spatula until brown. Remove eggs & drain. These eggs can be eaten hot or cold. Cut eggs in 1/2 before serving. Submitted by: Mrs. S.B. from Sussex [Editors Note: I followed this recipe exactly except I deep fried at 190C (375F) until brown. They turned out fantastic!]
