Battered Sausage, Chips & Curry Sauce

Introduction

Nothing says 'comfort food' quite like a classic British chippy tea. This recipe brings together the iconic trio: succulent sausages encased in a golden, crispy batter, perfectly cooked fluffy chips, and a homemade curry sauce that's bursting with flavour and a hint of spice. Forget the queue; you can now enjoy this takeaway favourite in the comfort of your own home, made exactly to your liking. It's an indulgent treat that pairs wonderfully with a good brew.

Ingredients

For the Battered Sausages:

• 6 good quality pork sausages

• 150g plain flour (plus extra for dusting)

• 1 tsp baking powder

• 1/2 tsp salt

• 180ml very cold water (or lager for extra flavour)

• Vegetable oil, for deep frying

For the Chips:

• 4 large Maris Piper or King Edward potatoes

• Vegetable oil, for deep frying

• Salt, to taste

For the Curry Sauce:

• 1 tbsp vegetable oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 2 tbsp medium curry powder (adjust to your spice preference)

• 1 tbsp plain flour

• 500ml good quality chicken stock (or vegetable stock for a vegetarian option)

• 50ml coconut milk (full-fat for richness)

• 1 tbsp soy sauce (or tamari for a gluten-free alternative)

• 1 tsp sugar

• 1/4 tsp white pepper

• 1/2 tsp chilli flakes (optional, for extra heat)

Instructions

Part 1: Prepare the Curry Sauce (Can be made in advance)

1. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Stir in the curry powder and chilli flakes (if using), cooking for 1 minute, stirring constantly, to toast the spices.

4. Sprinkle in the plain flour and cook for 1-2 minutes, stirring continuously, to create a roux.

5. Gradually whisk in the chicken stock, a little at a time, to prevent lumps. Bring the sauce to a simmer, then reduce the heat to low.

6. Stir in the coconut milk, soy sauce, sugar, and white pepper. Let the sauce gently simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency. If it becomes too thick, add a splash more stock or water.

7. Taste and adjust seasoning as needed. Keep warm on very low heat or reheat gently when ready to serve.

Part 2: Prepare the Chips

1. Peel the potatoes and cut them into chunky chips (approx. 1cm thick). Rinse them thoroughly under cold water to remove excess starch.

2. Place the rinsed chips in a large bowl, cover with cold water, and let them soak for at least 30 minutes (or up to a few hours) to ensure extra crispiness. Drain well and pat them thoroughly dry with kitchen paper – this is crucial for crispy chips.

3. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 130°C (265°F).

4. Fry the chips in batches for 5-7 minutes until they are cooked through but not browned. They should be soft in the middle. Remove with a slotted spoon and drain on paper towels.

5. Increase the oil temperature to 180°C (350°F).

6. Just before serving, return the chips to the hot oil and fry for another 3-5 minutes until golden brown and crispy. Remove and drain on fresh paper towels. Season immediately with salt.

Part 3: Prepare the Battered Sausages

1. In a bowl, whisk together the 150g plain flour, baking powder, and 1/2 tsp salt. Gradually add the very cold water (or lager), whisking until you have a smooth batter with no lumps. The consistency should be like thick cream. Do not overmix.

2. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 180°C (350°F). Ensure the oil is hot enough to achieve a crispy batter.

3. Dust each sausage lightly with extra plain flour – this helps the batter adhere.

4. Dip each floured sausage into the batter, ensuring it's fully coated. Let any excess drip off.

5. Carefully lower the battered sausages into the hot oil, one or two at a time, depending on the size of your fryer. Do not overcrowd the fryer.

6. Fry for 6-8 minutes, turning occasionally, until the batter is golden brown, crispy, and the sausages are cooked through.

7. Remove the battered sausages with a slotted spoon and drain on paper towels.

Serving Suggestions

Serve the crispy battered sausages and golden chips immediately, generously doused with the warm homemade curry sauce. For an authentic chippy experience, serve with a side of mushy peas or pickled onions.

Pairing Tips

This hearty, savoury dish with its rich curry sauce calls for a drink that can cut through the richness and cleanse the palate without overpowering the flavours. Look for:

• Crisp Lager: A classic pairing. The clean, effervescent nature of a crisp lager (like a Pilsner or a good British lager) is perfect for cutting through the fried food and the richness of the curry sauce.

• Pale Ale: A balanced pale ale with a moderate hop bitterness and a malty backbone can complement the savoury elements and stand up to the spice without clashing.

• Craft Lager: Many modern craft lagers offer more flavour complexity than their mass-produced counterparts, providing a refreshing counterpoint while still being incredibly drinkable.

• Cider: A medium-dry, traditional apple cider can offer a lovely fruity acidity and effervescence that works surprisingly well with chippy fare, especially if you enjoy a touch of sweetness.