What Sausage is Used in Battered Sausage? A Closer Look at This Pub Classic

Battered sausage is a beloved staple on pub and takeaway menus across the UK, Ireland, Australia and New Zealand. But what exactly is inside that crispy, golden batter? As it turns out, there’s more variety than you might think when it comes to the sausage inside this hearty fried dish.

The Traditional Battered Sausage

Traditionally, battered sausages in the UK and Ireland are made with pork sausages. These are usually a basic pork sausage mix without any special seasonings added. The sausages are dipped in a simple batter – often the same batter used for fish in fish and chips shops – and then deep fried until golden and crispy.

This classic battered sausage is often found in fish and chip shops where it may be called a ‘battered sausage supper’. It’s frequently ordered alongside fish and chips as part of a hearty greasy and satidfying working-class meal.

Regional Variations

While pork sausage is the most common there are some regional variations when it comes to the sausage inside battered sausages

• In Scotland, square sliced Lorne sausages are sometimes used instead of link pork sausages The flat shape lends itself well to getting an even coating of batter

• Irish chip shops may use garlic sausage or beef sausage instead of plain pork.

• In the North of England, Lincolnshire or Cumberland sausage is often the sausage of choice for battered sausages.

So if you’re traveling around the UK, keep an eye out for local specialty sausages used in battered sausages! It’s an easy way to sample regional flavors.

Modern Twists

These days, chefs are starting to get creative with the sausages they use in battered sausages. While tradition calls for plain pork sausage, some modern versions use:

• Spicy chorizo or andouille sausage

• Italian styles like spicy calabrese

• Chicken, turkey or vegetarian soy-based sausages for lighter options

• Vegan sausages made from meat substitutes like jackfruit

So if you see an unusually flavored battered sausage on a menu, go ahead and try it! It’s likely the chef has swapped out the traditional pork for something more unique.

How to Make Battered Sausage at Home

Want to try your hand at making battered sausages? Here are some quick tips:

• Use link sausages, not patties or pre-cooked sausages which won’t hold up as well

• A basic beer batter works nicely. Some batters use club soda or milk for extra lightness.

• Chill the sausages before battering to help the batter adhere.

• Fry at 350-375°F for 2-3 minutes until golden brown all over.

• Traditionally served with chips, but also great on their own or in a sandwich!

When making them at home, feel free to get creative with sausage flavors like chorizo, Italian or chicken sausage. Or stick with the classic pork sausage for an authentic taste of this pub favorite.

So next time you bite into a battered sausage, consider the humble sausage within. While we often don’t think twice about this classic British dish, there’s more variety than meets the eye when it comes to the sausage inside the crispy coating. Whether you prefer the traditional pork or a modern twist, battered sausage always makes for some fine pub grub!