These golden, crispy beef sausages are packed with flavor and cooked to perfection without the need for pre-boiling. Deep frying locks in the juiciness while creating a deliciously crunchy outer layer. Ideal as a quick snack, breakfast side, appetizer, they’re simple to make yet irresistibly satisfying. Serve them with your favorite dipping sauce or alongside eggs and toast for a hearty meal.
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If the sausages are refrigerated, take them out 10–15 minutes before frying to bring them to room temperature. This ensures even cooking and prevents the oil from splattering. Use a paper towel to pat the sausages dry and remove any excess moisture.
Heat the Oil: Pour enough vegetable oil into a deep frying pan or wok to submerge the sausages about halfway. Heat the oil to 350–375°F (175–190°C). To check, drop a small piece of bread into the oil—if it browns in about 60 seconds, the oil is ready. Deep fry them.
Use tongs to remove the sausages from the oil and place them on a paper towel-lined plate to drain excess oil. Optionally, garnish with freshly chopped herbs like parsley or thyme for a burst of color and freshness. Serve immediately while hot, alongside your favorite dipping sauces like ketchup, mustard, or a tangy chili sauce. Pair with fries, a fresh salad, or traditional sides like kachumbari for a complete meal.
Use room temperature sausages: Take sausages out of the fridge 10–15 minutes before frying to ensure even cooking and avoid oil splatter.
Pat sausages dry: Remove any excess moisture with a paper towel before frying to prevent hot oil from splashing.
Turn occasionally: Rotate sausages while frying for an even golden brown crust all around.
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