Beer Battered Bangers
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
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