Save a fish, eat some chips Friday

Damn, now thinking about it. I should have had a gherkin with this!

Anyway, this is super simple. When I was younger I would always have a battered sausage and chips. So that’s what I made today. It’s a pretty simple recipe.

You’ll need some chips. There’s not too many chips we’ve come across that are coated in “beef” drippings but just be wary with some chips as they won’t be vegan.

We used Quorns Cumberland sausages for this. They say you can fry these, BUT DON’T. The texture for me was so so wrong when frying it, so I always oven cook them. They’re tasty! Just make sure they have the green ‘Vegan’ label on them.

Quorns vegan Cumberland sausages.

Right, OK! Less faffing. Let’s crack on with what you need.

    Chips
    Any Vegan sausages

CURRY SAUCE

  • 4 tsp corn flour
  • 1 1/2 tsp curry powder
  • 1/2 tsp Chinese 5 spice
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 250ml of vegan vegetable stock (some have milk in them)
  • 1tbsp vegan butter

BEER BATTER

50g plain flour

2 tbsp corn flour

Vegan larger – I used Pistonhead Larger


  • Start cooking your chips for as long as the packet says. I cooked the sausages for the full time that the packet said. While these two things were cooking, I made the beer batter and started making the curry sauce.
  • In a bowl add all the dry ingredients for the curry sauce. In a sauce pan, melt some vegan butter. Add a little of the dry ingredients mix to make a paste. Then add a little stock and then add the dry mix. Add a little at a time and make sure it’s combined well each time before adding anymore stock or dry mix.
  • One you’ve got all the dry mix and stock mixed together, turn the heat up and the sauce will start to thicken. Do keep an eye on it as it will thicken quickly once it starts. If it gets too thick, you can add water.
  • For the batter mix, add the dry ingredients together and then add the larger until you get a good thick batter consistency. If you add to much larger, you can add more corn flour.
  • Coat the sausages in the batter mix and pop in the hot oil. Make sure that its hot enough. One way to do this is by using a cocktail stick and placing the tip at the bottom of the saucepan. If you see bubbles come up from around the cocktail stick, ( not too many bubbles,) then it is ready. Because the sausages have already been cooked in the oven, you only need to cook them until the batter is nice and golden!
  • One cooked, plate up and ENJOY!

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