Chip Shop Battered Sausages with Onion Gravy

Ingredients

• 8 pork chipolata sausages
• 160 g plain flour
• 250 ml pale ale
• 1 tsp baking powder
• 2 white onion
• 400 ml beef stock
• 800 ml sunflower oil
• 30 g butter

Method

1. 1

   Gently fry sliced onions in butter over a low heat for 15 minutes until deeply golden and caramelised. Pour in beef stock and simmer for 10 minutes until slightly thickened. Season.

2. 2

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

3. 3

   Pre-cook sausages in a frying pan over medium heat for 6–8 minutes until just cooked through. Leave to cool slightly.

4. 4

   Heat oil to 180°C. Dip each sausage in batter and fry for 3–4 minutes until deeply golden. Drain on kitchen paper.

5. 5

   Serve battered sausages with onion gravy poured over, alongside chips.