Battered Saveloy with Chip Shop Mushy Peas

Ingredients

• 4 saveloy sausages
• 180 g plain flour
• 1 tsp baking powder
• 250 ml pale ale
• 250 g dried marrowfat peas
• 1 tsp bicarbonate of soda
• 20 g butter
• 800 ml sunflower oil

Method

1. 1

   Soak marrowfat peas overnight with bicarbonate of soda. Drain, rinse, then simmer in fresh water for 30–40 minutes until very soft. Stir in butter and season well.

2. 2

   Whisk flour, baking powder and a pinch of salt together. Gradually whisk in ale to a smooth batter.

3. 3

   Pat saveloys dry. Dip each into the batter, coating generously.

4. 4

   Heat oil to 180°C. Fry battered saveloys for 3–4 minutes, turning occasionally, until the batter is crisp and golden.

5. 5

   Serve immediately with mushy peas and malt vinegar.