Kitchen appliances and utensils
- cooking surface or gas stove;
- kitchen scales;
- tea spoon;
- beaker;
- wooden skewers;
- sieve;
- 2 deep containers;
- whisk;
- knife;
- cutting board;
- 2 liter pan;
- dinner plate.
Ingredients
- Sausages - 400 g
- Chicken Egg - 1 pc.
- Flour - 200 g
- Turmeric - 0.5 tsp.
- Milk - 200 ml
- Salt - 1 tsp.
- Sugar - 1 tbsp. l
- Baking powder - 1 tsp.
- Sunflower oil - 800 ml
Step cooking
- Sieve 200 g of flour through a sieve into a deep container, add 1 tbsp. l sugar, 1 tsp. baking powder, 0.5 tsp turmeric, 1 tsp. salt and mix well with a spoon these dry ingredients.
- Break 1 chicken egg into another deep container, add 200 ml of milk to it and beat with a whisk until a homogeneous mass is obtained.
- Carefully pour the egg and milk mixture into a container with dry ingredients and mix until a homogeneous, thick mixture is obtained.
- We spread 400 g of sausages on a cutting board and divide each of them across into two halves.
- We put each half of the sausage on wooden long skewers so that the sharp tip comes out at 0.5 cm.
- Pour 800 ml of sunflower oil into a 2-liter pan and set it on medium heat to warm up. Dip a sausage on a skewer into the dough, then let the batter drain a little, turning the skewer in your hand, then dip in well-heated oil and fry, periodically turning the skewers and not letting the sausages float to the surface. Do the same with other sausages on skewers.
It is worth considering that at the same time you can fry no more than 4 pieces. - When the batter becomes golden brown, remove the sausages from the butter, put on a dinner plate to the side dish and serve.
Important! To make the batter more homogeneous, it is necessary to place it in the refrigerator for 1 hour, after covering it with a lid or cling film. If the sausages are previously rolled in flour, the batter will better stick to their surface. To make the batter more airy, whisk the protein separately and introduce it into the dough immediately before the sausages are immersed in the batter.
Videorecept
Viewing the video recipe will help you to analyze in more detail how thick the dough should be, to see the process of frying sausages in deep fat, or to clarify the color of the finished dish.
This dish is convenient in that it makes it possible to experiment by changing or adding products to your liking. For example, cheese lovers should first wrap sausages in a plate of cream cheese, put the product for 30 minutes in the freezer, and then dip in batter and fry. You can also make a batter on a light beer or fry sausages in a potato dough. Have you tried at home or at a picnic to cook such sausages in batter? What foods did you use to make the dough? What sauce, in your opinion, is the best combination of such an appetizer? What side dish do you serve these sausages on the table? Tell us about your culinary experience in the comments, and other readers will be able to experience your advice on occasion.
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