Prep time: 15-20 mins, Cook time: 5-10 mins, Total time: 30 mins
INGREDIENTS, (SERVES 4-6)
4-6/400g Gluten Free Low FODMAP pork sausages, (we had our local butcher make us a batch of sausages with no onion or garlic in the sausage neat recipe)
100g Gluten Free Low FODMAP flour
150g Gluten Free beer or sparkling water, (less water may be needed if using sparkling water)
2g Baking powder
Pre heat fryer to 180-200oC
Sift the flour into a large bowl and whisk the beer/water in gradually until the mixture is smooth and slowly drips off the whisk, (the thickness of the batter is personal preference however if it is too thick, once cooked it may be soggy inside and if too thin the mixture will not stick properly to the sausages).
Frying the sausages: Dip the sausages in some flour, (this will help the batter mixture stick).
Holding a sausage slide into the bowl of batter mixture until covered evenly and carefully place into the fryer being careful not to touch the oil with your fingers, (you may need to use a spatula to make sure the batter doesn’t stick to the metal basket).
Fry for five minutes turning over several times, to make sure it is cooked through properly and the batter is crispy all round.
A small tip: when the sausage is golden after five minutes of cooking, keep frying for several seconds when the oil is bubbling for that extra crispy finish.
Carefully with some tongs, lift the cod out of the oil and carefully shake to extract excess oil. Set aside to cool.
Serve with Slightly Different Foods; Chip Shop curry sauce, (cold or heated through for a few minutes), Hunters Kickin BBQ sauce or Salsa style Spicy Red Pepper Tomato sauce.
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.