Beer Battered Bangers

Beer Battered Bangers are Irish  sausages in a crispy beer batter that can also be  used to make onion  rings.
Beer Battered Bangers

Beer Battered Bangers

By Sue Lau | Palatable Pastime

Beer Battered Bangers is my recipe of the day with the blogging group From Our Dinner Table. We post on Sundays with a variety of topics, one per week. The topic for today is recipes for St. Patrick’s Day which  is coming up in a few days.

I decided  to share my recipe for beer batter bangers with you. The batter can also be used for onions rings to make an appetizer platter. We enjoy a bit of pub food with our beers.

Beer Battered Bangers

My husband is  an avid home brewer so many times I might drink that, but I do also like things like Harp lager, Smithwick’s red ale, or Guinness  stout. I am  also fond of Fuller’s E.S.B. although that one is an English bitter beer.

Usually  bangers are thought  of as  being  more English. I have found both kinds and generally see the Irish ones being smaller. Although now that I said that someone might tell me that it is actually reversed or that they are quite alike.

I think  there is  a small difference in the spicing although I don’t recall it offhand. However you like them, this recipe can be used for any type of banger. Or even American sausages for that matter.

Here in Cincinnati I can get goetta sausages in casings which would be interesting. The sky is the limit. Just be sure to cook your sausages if they are raw and not smoked.

Feel  free to use the batter for onion rings. Or perhaps you like a variety of crunchies like fried mushrooms  or zucchini sticks. Deep fried pickle spears are also great.

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Beer Battered Bangers

Beer Battered Bangers

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Beer Battered Bangers

Beer Battered Bangers

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Course appetizers
Cuisine Irish
Servings 14

Equipment

  • frying skillet or deep fryer

Ingredients
  

  • 1 pound Donnelly's Irish Bangers (about 14 pieces)
  • 14 small wooden skewers
  • sliced onions (optional)
  • vegetable oil (for frying)

Batter:

  • 2 cups flour
  • 8 ounces Harp lager beer
  • 1 large egg
  • salt and black pepper

Dip:

  • 1/2 cup sour cream
  • 3 tablespoons grated horseradish
  • 1 tablespoon grainy mustard
  • 1 tablespoon mayonnaise
  • salt and pepper

Instructions
 

  • Pan fry bangers in a skillet until cooked through, then drain.
  • Drive a skewer into each.
  • Slice onions and separate into rings (if using).
  • Heat oil in a deep skillet or fryer several inches deep to 325F, but no more than half full in your cooking vessel.
  • While oil heats, separately whisk together the batter and dip.
  • Dip bangers into the batter and lightly tap off excess.
  • Fry bangers in hot oil until golden and crisp, then drain.
  • Dip onion rings into whatever batter is left and fry those up as well.
  • Serve bangers and rings with the dip.

Notes

From the kitchen of palatablepastime.com
Keyword pub food

Beer Battered Bangers

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