I revised a recipe I published about a year ago for battered sausages (https://www.stelladrez.co.uk/post/battered-breakfast-sausages-with-sun-dried-tomato-and-cheese-dips), creating a lighter, crispier batter made with sourdough starter and sparkling water. This batter is a lot looser than previously, providing a thinner covering for the sausages. This means that you can fry the batter itself and have it with either savoury dips or your favourite jam/ honey.
Ingredients:
5 cooked sausages (meat or veggie based)
2 cups self rising flour
salt and pepper (to taste)
2 eggs
100 ml sourdough starter
1 1/2 cup sparkling water
Enough vegetable oil to cover the bottom of a frying pan (for frying the battered sausages)
Method:
Whisk the flour, eggs, sourdough starter, salt and pepper and sparkling water into a smooth, loose batter. You are aiming for a pour-able batter that covers the sausages fairly thinly and you can still see through it to the meat.
Heat the oil on medium heat, dip each sausage in the batter and place carefully into the hot oil. Repeat with the rest of the sausages. Cook on both sides until the batter is golden, crispy and cooked through. Place the sausages on plenty of kitchen roll to absorb some of the oil.
There will be plenty of batter left, which you can spoon into the hot oil and cook through from crispy quick doughnut balls. Serve these with savoury dips or your favourite jam/ honey/ chocolate spread. The batter will keep in the fridge for a couple of days. It will likely separate so just whisk it back together again before using.
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