Ingredients with Measurements:
- 1 pound of sausage links
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of milk
- 1 egg
- 1/4 cup of white vinegar
- 1/4 cup of ketchup
- 1/4 cup of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a large pot for frying
- Tongs or slotted spoon for removing sausage from the oil
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, baking powder, salt, and black pepper. Whisk to combine.
2. In another mixing bowl, whisk together milk and egg until well combined.
3. Add the dry ingredients to the wet ingredients and whisk until a smooth batter forms.
4. Heat vegetable oil in a deep fryer or a large pot over medium-high heat.
5. Dip each sausage link into the batter, making sure it is fully coated.
6. Carefully place the sausage in the hot oil and fry for 3-4 minutes or until golden brown.
7. Remove the sausage from the oil using tongs or a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8. In a small saucepan, combine white vinegar, ketchup, brown sugar, and soy sauce. Whisk to combine.
9. In a small bowl, whisk together cornstarch and water until smooth.
10. Add the cornstarch mixture to the saucepan and whisk until well combined.
11. Cook the sauce over medium heat, stirring constantly, until it thickens and becomes glossy.
12. Drizzle the sweet and sour sauce over the fried sausage and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 26g
Saturated fat per serving: 8g
Cholesterol per serving: 105mg
Sodium per serving: 1170mg
Carbohydrates per serving: 40g
Fiber per serving: 1g
Sugar per serving: 22g
Protein per serving: 20g
Substitutions for ingredients:
- You can use any type of sausage you prefer.
- Instead of white vinegar, you can use apple cider vinegar.
- You can use honey instead of brown sugar.
- Instead of soy sauce, you can use Worcestershire sauce.
Variations:
- You can add chopped vegetables such as bell peppers and onions to the sweet and sour sauce.
- You can use chicken or shrimp instead of sausage.
Tips and tricks:
- Make sure the oil is hot enough before frying the sausage to ensure a crispy coating.
- Do not overcrowd the fryer or pot with sausage to prevent the temperature of the oil from dropping.
- Serve the sweet and sour sauce on the side if you prefer.
Storage instructions:
Store any leftover fried sausage in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sausage in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sweet and sour batter-fried sausage on a platter with the sauce drizzled over the top.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with stir-fried vegetables or a side salad.
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the batter is too thin, add a little more flour to thicken it up.
- If the sausage is not cooked through after frying, place it in a preheated oven at 350°F for a few minutes until heated through.
Food safety advice:
- Use a thermometer to ensure the oil is at the correct temperature for frying.
- Do not leave the hot oil unattended.
- Always handle hot oil with caution.
Food history:
Sweet and sour sauce is a popular condiment in Chinese cuisine and is often used in dishes such as sweet and sour pork.
Flavor profiles:
This dish has a crispy and savory coating on the outside and a sweet and tangy sauce on the inside.
Serving suggestions:
Serve this dish as an appetizer or as a main course.
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