Sausages in batter are a delicious and quick snack that is good for every day and for a holiday party. After frying, the batter turns into a crispy shell and allows you to preserve all the juiciness of the sausage. Various breading and dough additives give the dishes a spicy taste. For convenience, you can use sticks, skewers, then you get a classic corn dog.
Sausages in batter in a pan according to the classic recipe
To prepare a light classic batter for sausages, you will not need a lot of products: milk, flour, table salt and raw chicken eggs. First, you should sift a glass of wheat flour, then dilute it with milk (0.5 cups). Milk should be introduced in a thin stream, stirring the batter.
Knead the resulting mixture well so that there are no lumps. Then you should add salt to the creamy dough to taste and beat a couple of eggs into it. Beat the batter with a broom or fork. It should not spread, but it should not be too thick.
Free a pound of sausages from the film shell. Dip each piece in batter and cook until golden brown in hot oil. Sausages in batter should be fried on all sides, therefore, during the cooking process, they must be periodically turned over. This appetizer is successfully combined with tomato or garlic sauces, mustard, adjika.
Sausages in airy batter made from yeast dough
You can use yeast for a delicious homemade snack. First you need to place a raw egg in a deep bowl, then crumble 10 grams of wet yeast or a teaspoon of dry yeast. Pour in a glass of water heated to 35-40 ° C.
Stir the dough with 0.5 teaspoon of granulated sugar and a pinch of salt. Pour a couple of tablespoons of refined vegetable oil into the batter, beat the mixture a little and add 120 grams of sifted flour with constant stirring. Stir the dough until it is completely homogeneous, then let stand warm for half an hour.
Peel 600 grams of sausages from the film. Heat vegetable oil in a skillet with a thick bottom, then dip the blanks in batter. Fry the sausages on all sides and on the sides until they are lightly browned.
Sausages fried in cornmeal batter
Corn dog is a type of sausage in the dough. The basis will be corn batter, the dish will be served on a stick. This is an original quick snack that can be prepared at home and at a picnic.
For 8 servings, you need half a cup of cornmeal. It must be mixed in a tall glass with dry ingredients:
- a couple of tablespoons of granulated sugar;
- a teaspoon of baking powder;
- a teaspoon of baking soda;
- 2.5 grams of table salt;
- a tablespoon of paprika.
Knock out a chicken egg into the resulting dry mixture, stir and gradually add 3 tablespoons of milk. Sift 100 grams of wheat flour into a separate bowl. Roll 8 small sausages in it, string on wooden sticks-holders.
In a thick batter in a glass, lower the workpieces and scroll to completely cover with the dough. Fry the corn dogs in hot oil. For even frying, the appetizer must be rolled along the bottom of the pan, holding it by the stick, or use a spatula for this purpose.
Fragrant sausages fried in batter with Provencal herbs
Pour 250 ml of kefir into a bowl and mix with a raw egg. Add a teaspoon of table salt and herbs of Provence. Beat the resulting mixture with a broom. While continuing to beat, add 3 tablespoons of sifted wheat flour. You should get a creamy mass.
Dip 10-14 small sausages, peeled from the shell, completely into the batter. Add dough alternately and fry over medium heat for 2 minutes on each side in refined sunflower oil. Serve with fresh herbs, vegetables.
Sausages fried in potato batter with garlic sauce
Free a pound of sausages from the packaging, cut into portions. Chop 3 peeled potatoes on a medium grater, mix with a raw egg and a couple of tablespoons of sifted wheat or corn flour. Salt the batter to taste and mix thoroughly.
Dissolve 25 grams of butter, pour 100 grams of flour separately into a bowl. Coat sausages with butter, bread in flour and roll evenly in potato batter. Fry on both sides, then cover the pan with a lid and bring the dish until tender over low heat for 20-30 minutes.
For the sauce in 0.5 cups of chilled sour cream, add 0.5 teaspoon of salt, a pinch of granulated sugar, pepper the resulting mixture to taste. Peel 2 garlic cloves, pass through a press or chop very finely. Beat the sauce with a mixer, serve with fried sausages.
Spicy sausages fried in tomato batter
Place 4 tablespoons of tomato paste in a bowl, mix with a couple of tablespoons of mayonnaise and add a teaspoon of hops-suneli. Salt and pepper to taste. Stir everything well, then place the portionwise sliced sausages (only 400 grams) into the resulting mixture.
After 20 minutes, the workpieces, cover with tomato batter on all sides, roll in flour and fry on all sides in vegetable oil until lightly browned. You can use bread crumbs or small bread crumbs.
Fried sausages in cheese batter and breading
Grate 100 grams of hard cheese into a bowl and mix with 150 ml of fatty sour cream. Combine with a raw egg, salt to taste. Stir in half a cup of cornmeal. Stir the batter well.
Peel a pound of chicken sausages from the film, cut in half lengthwise in equal portions. Dip sausages in cheese batter, then roll in breadcrumbs and fry from all sides until golden brown in vegetable oil in a thick-bottomed frying pan.
Sausages fried in sour cream batter with herbs
Prepare sour cream batter. First, beat 3 eggs into a deep bowl, then combine them with a glass of fatty sour cream and beat with a mixer. Add an incomplete glass of sifted wheat flour in portions to the resulting mixture, constantly stirring the dough. Season with salt and pepper to taste.
Finely chop a bunch of parsley and dill, then mix with the batter. Peel 500 grams of sausages from the film. Heat the vegetable oil well over medium heat, then dip the sausages in the batter and fry, turning, in a cast-iron pan.
Sausages in beer batter in a pan
Separate a couple of raw yolks and place them in the refrigerator. Put proteins there in a separate bowl. Then sift a glass of wheat flour into a bowl and stir with a pinch of table salt and the same amount of curry.
With constant stirring, pour 250 ml of chilled light beer into the flour. Combine with a couple of tablespoons of olive oil and chilled yolks. Remove the whites from the refrigerator compartment, add a little salt and beat until foamy.
Mix with beer batter. Peel a pound of chicken sausages from the film packaging. Dip each sausage product in batter and fry in hot vegetable oil until cooked.
Baby octopus sausages in batter in a frying pan
For 8 servings of the original snack, you will need 4 milk sausages. They must be freed from the shell, then each is divided into halves. Make cuts on one side of the blanks (these are the "legs" of the octopuses). The depth of each is 2/3 of the sausage, so that a whole rounded "head" remains on the opposite side.
In a bowl, mix 50 grams of wheat and corn flour, combine with a raw egg, 0.5 cups of milk. Salt to taste, add 0.5 sachets of baking powder and mix the batter well.
Dip the "heads" of octopuses in batter and deep-fry. Decorate the finished dish: make eyes from mayonnaise and pupils from pieces of olives.
