Sausage can become not only a complement to a sandwich, but also an independent hot snack in case you drop it in a thick sausage or sprinkle with breadcrumbs before eating. Sausages with a crispy crust can be served in a sauce company, you can serve with a side dish or a glass of foam. On how to cook sausage in batter and what it is, we will talk further.
Sausage in battered frying pan
Ingredients:
- flour - 125 g;
- egg - 1 piece;
- boiled sausage - 340 g;
- milk - 145 ml;
- vegetable oil for frying.
Preparation
Prepare a basic batter for deep frying simply. Mix the flour with a small pinch of salt and create a "well" in the center of the flour slide. Pour into the "well" whipped egg with milk and mix a smooth and homogeneous claret. Dip a batter cut into cubes and immediately put it in the preheated vegetable oil. Fry the sausage until the claret grasps, and then spread it on a grate or napkins to soak up excess fat.
Sausage with cheese in batter
Ingredients:
- sausage boiled - 320 g;
- hard cheese - 290 g;
- egg - 1 piece;
- flour - 45 g;
- milk - 25 ml;
- bread breading - 85 g;
- vegetable oil for frying.
Preparation
Cut the boiled cheese and cheese into slices of equal size and thickness. After beating the egg with milk, pour the mixture into the sifted flour and mix the dough. Dip into the "sandwich" claret from cheese and varenki, allow the excess to drain, and then roll the pieces in breading. Quickly put the sausage in the batter in a frying pan with hot oil. As soon as the claret gets a golden hue, shift the dish to napkins. Serve with ketchup or spicy sauce.
Sausage, fried in batter
Ingredients:
- boiled sausage - 340 g;
- flour - 115 g;
- milk - 55 ml;
- baking powder - 1/2 tsp;
- ground paprika, dried chili - 1 teaspoon;
- egg - 1 pc.
Preparation
Combine the flour with the paprika and chili, add a pinch of salt and sprinkle the baking powder. The resulting dry mixture, dilute the egg whipped with milk and leave in the refrigerator for a few minutes. In the meantime, prepare the boiled herring, cut it into slices of any preferred thickness and size. Dip the sausage in the batter, allow the excess to drain, and then fry everything in a small amount of vegetable oil. Spread pieces of sausage on a napkin before serving with your favorite sauce or garnish to get rid of the excess fat left after frying.