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Beer Battered Bangers

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


  • frying skillet or deep fryer


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


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


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


  • 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.


From the kitchen of palatablepastime.com
Keyword pub food