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Deep frying sausages... am I going to kill myself? Or is it not that bad compared to regular frying?

  • 12-10-2021 9:26pm
    Registered Users Posts: 1,461 ✭✭✭ JackieChang

    As an experiment I wanted to see if deep fried sausages were delicious. They are. They came out just like those delicious deli / greasy cafe / budget hotel / hospital sausages. Kind of like this:

    I also weighed them before and after because I was wondering how much oil they'd take on. Before deep frying, the two sausages weighed 114 grams. After deep frying, they weighed 105 grams.

    They lost some water content of course, but did they also take on a lot of oil? Who knows.

    How much worse is this than frying them on the pan? They actually felt less greasy than pan fried ones.

    I used these sausages from Aldi. Jumbo sausages, and 70% Pork so not the worst. I might try it with the 90% pork sausages but I don't think they'll be very juicy.

    Anyway, I deep fried the whole package, and stuck them in the freezer. So now I'll just microwave a couple if I want that deli flavour.

    Anybody else try this? If not I think you should.

    Note: I deep fried them in rapeseed oil for extra health.

    Post edited by JackieChang on


  • Registered Users Posts: 1,465 ✭✭✭ passatman86

    You seem to have a sausage obsession lol

  • Moderators, Recreation & Hobbies Moderators Posts: 2,427 Mod ✭✭✭✭ Mystery Egg

    All things are fine in moderation. Enjoy your food!

  • Moderators, Science, Health & Environment Moderators Posts: 4,525 Mod ✭✭✭✭ Tree

    Mmmmmmmmmmm, I assumed the title was going to be "will thee burst and send oil everywhere!?!"

    Next time make up a light batter and line up the salt and vinegar :)

  • Registered Users Posts: 1,461 ✭✭✭ JackieChang

    It's due to being too tired / lazy sometimes to drag myself to the shop of a hungover sunday morning to grab a couple of greasy sausages. I made it my mission in life to replicate that perfectly browned-all-over style at home.

    I originally tried ovening them, because the deli sausage merchant at Dunnes told me they're ovened. However they came out way too dry. After some sleuthing I found that they arrive at the deli pre deep fried and flash frozen, so they really just heat them up in the oven.

    I've gotten very close with this deep frying method. Close enough that I won't get my lazy hungover arse out of bed of a weekedn. Although they're greasier and moister in the deli. Probably because they use the shittiest, fattiest, cheapest sausages available.

    P.S. my deep fried jumbo sausages are now frozen solid. Just microwaved one in a covered tub for a minute and it came out great. I feel like I'm eating in a shytty bus station cafe. Delicious and savoury. No herbal notions.

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  • Registered Users Posts: 6,341 ✭✭✭ Feisar

    I find the acti fry does a great job on sausages.

    First they came for the socialists...

  • Registered Users Posts: 1,461 ✭✭✭ JackieChang

    I've heard that too. Are they browned all over? Does it dry them out at all?

    No bursting at all, they came out grand.

  • Registered Users Posts: 6,341 ✭✭✭ Feisar

    Perfectly browned all over and not dried out. I do throw a drop of oil or chunk of beef lard/dripping in with them. Not sure its necessary but I think it helps. Circa 16 mins for six or eight depending on how browned you like them.

    First they came for the socialists...

  • Registered Users Posts: 3,817 ✭✭✭ Darc19

    Love it

    Trying to replicate crap food, but pure comfort food.

    Sort of like trying to replicate a dirty doner kebab that tastes fab after a skinful.

  • Registered Users Posts: 1,461 ✭✭✭ JackieChang

    Funnily enough I also did doner kebab at home. Followed this recipe. Absolutely delicious. She uses beef mince in the video but I did lamb. Recommended.

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  • Administrators Posts: 51,500 Admin ✭✭✭✭✭ awec

    I think sausages like in the pic, i.e. chipper sausages, are deep fried twice.

    Like I am not an expert having never worked in a chipper, but I think all that stuff is partially deep fried and then left to cool, before being deep fried again to order.

  • Registered Users Posts: 20,778 ✭✭✭✭ Akrasia

    Air fried sausages, lower heat for longer seems to work a treat. 160c shake it a few times over a half hour. Doesn’t completely match a good fried sausage for texture and crispyness, but your arteries will thank you for it

  • Registered Users Posts: 3,590 ✭✭✭ Xander10

    I did often wonder. I'd say twice is the minimum, might get a few other dips in the oil.

    Twice deep fried breast of chicken is a very dry affair. You would need to have downed a few pints first.

  • Registered Users Posts: 15,621 ✭✭✭✭ the beer revolu

    While, I don't really like deep fried sausages, I don't think they'd particularly take on any more oil than shallow frying.

    Based on nothing more than a hunch.

    My thinking is that a deep fried sausage would "seal" pretty quickly, preventing it from absorbing oil.

    Of, course, this "sealing" could also prevent it from loosing fat, so, I don't really know.

    Download Brave browser, it gets rid of the ads. #saveboards

  • Registered Users Posts: 1,461 ✭✭✭ JackieChang

    The fat / bubbles etc. shoot out both ends where you cut the sausage link so it's not completely sealed. Like the photo in my first post there, it's open at the end. Looks like a cicumcised willy.

  • Moderators, Recreation & Hobbies Moderators Posts: 2,427 Mod ✭✭✭✭ Mystery Egg

    I beg you... Please don't use these comparisons in the food forum 😳🤢

  • Registered Users Posts: 139 ✭✭ lenscap

    I would imagine that the chipper twice fried sausage is for speed of service.

    First fried to cook till almost done, taken out and let go cold.

    When ordered, the sausage is fried the second time basically just to heat it up and finish it, taking a minute or two.

  • Registered Users Posts: 2,677 ✭✭✭ Happydays2020

    How do they make battered sausages?

  • Registered Users Posts: 4,936 ✭✭✭ c.p.w.g.w

    Use tallow,lard or dripping in your fryer...

    If you use vegetable oils, there is likely to be up to 18 compounds that are known to be carcinogenic

    I will try and dig out the study...

  • Moderators, Science, Health & Environment Moderators Posts: 4,525 Mod ✭✭✭✭ Tree

    Battered sausages are dead easy, make up a batter, dip the sausage, deepfry until you like the look of it. Otherwise, pull when the batter is set and fully fry later.

    Batter is just flour and water to the consistency of crepe batter. You can also do onions while you're at it. And for any vegans in the house, the Denny vegan sausages batter up very close to a meat sausage.

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  • Administrators Posts: 51,500 Admin ✭✭✭✭✭ awec

    They twice fry everything I believe and I also don't think it's just for speed. I think it's what gives them the taste / texture you only really get from chippers.

  • Registered Users Posts: 435 ✭✭ GoogleBot

  • Registered Users Posts: 11,108 ✭✭✭✭ Oranage2

    I think it would be better to cook the sausage first then batter it, I don't think they'd cook through before the batter burns

  • Moderators, Society & Culture Moderators Posts: 15,397 Mod ✭✭✭✭ woodchuck

    I witnessed someone cooking sausages in the oven before, but she coated them in oil first. I was slightly horrified (why make a greasy food even greasier!). But I'll admit, they did get a good all over browning, crispy skin, and moist inside that you seem to be looking for. Worth a shot! All good in moderation :)

  • Registered Users Posts: 15,621 ✭✭✭✭ the beer revolu

    Download Brave browser, it gets rid of the ads. #saveboards