Sausages in batter on a stick fried in oil

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make sausages in batter on a stick, fried in oil? Prepare all the necessary products. Any sausages to your taste will do, but only those that have not been frozen so that they do not contain moisture. All products should be at room temperature.

2. STEP 2

   

   First, prepare the dough. Sift both types of flour with baking powder into a deep bowl, add sugar and fine salt. Stir everything well. Using only flour based on corn kernels in some cases can make the dough too crumbly and it will not be elastic. Adding gluten in the form of wheat flour helps to avoid this. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe.

3. STEP 3

   

   Beat an egg into a bowl, pour in warm milk and mix with a mixer until smooth.

4. STEP 4

   

   Stirring constantly, pour the milk mixture into the flour mixture. Stir well, avoiding the formation of lumps. The consistency of the dough will be like pancakes or like rich sour cream. If necessary, adjust the dough by adding milk or flour, I got it just right, so don’t rush to change anything. The main thing is not to make the dough liquid.

5. STEP 5

   

   The artificial casing must be removed from the sausages; the natural casing is not necessary. Cut long sausages so that their length is shorter than the deep-frying pan. Thread them onto skewers and roll them in flour. Prepare all the sausages at once so you don’t waste time on it later.

6. STEP 6

   

   Heat the oil over high heat until it becomes hot. You can check the oil by dropping a small piece of dough into it: as soon as bubbles form around it, you can fry. Dip the sausage into the dough and let the excess drip off, turning it a little. Some housewives find it convenient to pour the dough into a large glass; I leave it in a bowl. I roll the last sausages along the walls and help spread the dough with a spoon, every last drop is used.

7. STEP 7

   

   Immediately fry the sausage in the dough in oil until golden brown. I hold the skewer and twist it slightly without touching the walls. You can immediately see how the baking powder begins to work - the dough puffs up magnificently, then begins to brown. To prevent the oil from splashing out, it is better to fry one sausage at a time. Everything happens instantly. For deep frying, it is convenient to use narrow, tall dishes with a thick bottom; a thick-walled aluminum muffin pan worked well for me.

8. STEP 8

   

   Place the finished sausages on a plate. Let them cool slightly, then serve. Bon appetit!

Comments on the recipe

Durdonkina

15.09.2023

4.6

Can I use rice flour instead of corn flour?