Serves 6
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To serve:

  1. Heat enough oil for deep-frying in a pot until it reaches 180˚C; if you don’t have a thermometer, you can test this by adding a small piece of bread to the oil. It should turn golden after about 30 seconds; if it burns too quickly, the oil is too hot.
  2. Sift the flour and cornflour into a bowl, then stir in the lager until smooth.
  3. Coat the sausages lightly in some flour. Dip and coat in the batter, shaking off any excess.
  4. Fry for about 5-7 minutes until cooked through and golden. Drain on kitchen paper, then add to a serving platter. Coat generously in salt and vinegar, then cover with grated Cheddar. Drizzle over garlic mayo and serve immediately.

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