Greetings Gastronauts, this is Keef Cooks,
I'm Keef and today I'm going to do a
British takeaway bit of junk food -
battered sausage and chips
[ MUSIC ]
So I'm only doing this because 3 people have
requested it that's Brenda Rigdon, Dan
Bobs and A. James Reilly. I hope it's what
you're looking for guys and also
shoutouts to a couple new Fans on
Patreon - that's Hazel Brawn and Stephen Bishop
thank you guys. And a really big shout
out to SuperFan Pete Cervasio. Thanks
mate - really appreciate it! OK, battered
sausage - well, I don't actually eat these
things because they're pretty disgusting
from the chip shop but, you know, 'cos
I loves ya, I went to the chippy and got a
battered sausage and chips.
So really, when I go to the chippy, I never actually have
battered sausage because I just think
it's a carb overload and I prefer fish so
because I'm good to you I'm doing some
research. I've been to the local chippy and
I've got the things. Right, here we go
the battered sausage. They also actually
sell them unbattered - which is
possibly a healthier option. Oh my God...
does that look appetizing to you or even
edible? Oh well, now I'm scared!
Oh, that looks... yeurgh - I haven't even tasted it yet
Well, it's actually OK, it's kind of savoury almost meaty flavour
but uh, I really wouldn't want to read the list
of ingredients on this wherever it's
come from. Anyway, I shall force myself to eat it
And then we'll see if we can... well I don't
think I'll try and replicate it because
I know I can do better but we'll do that
all right, later! right first thing you
want to do is sort out your sausage and
you're more likelygonna buy sausages
of whatever kind you like... But me
being me, I'm going to make some and I'm
going to try and emulate a thing called
a saveloy. Now, as far as I can tell there's
a lot of variations in recipes for saveloys
on the interwebs and also between
different countries. Apparently y'know,
saveloys in Australia sound more like
frankfurters to me, but anyway I don't
know about Australia, I know about Britain
And I know that British saveloys are
bright red and horrible. So we'll sort of
have a go at copying that. Slightly.
It won't be horrible - my wife says don't
make them horrible like the real ones, so
they'll be nice. Anyway, ingredients - I've got half
a kilo of fatty minced pork - that's 12%
In fact I might add a bit more fat
And we'll want about fifteen percent
breadcrumbs. 'Cos this is a British sausage
and the filler - breadcrumbs or rusk - is essential
Don't avoid it and don't argue about it
it's just the way it is. A small onion
very finely minced. Some water and some
seasoning. This is two parts salt, one
part each of white pepper, nutmeg, sage
and sweet paprika. So, let's get going!
Now we need to mix up our spices
So I'll just pop them all into this jar and I probably
won't use all of this mixture, but you never
know. And also you could use mace instead
of nutmeg and I would have done if I hadn't run out
I'll just give that a good old shake, rattle and roll
Showing me age there! And now mix together
the other things
About 15%...yeah
Oh, need to chop me onion up. This is all going
to go through the mincer so I'm not bothered about
cutting it too fine. If you don't have a mincer
then you will want to cut it as fine as you can
[ CHOP CHOP CHOP ]
OK ah ... onion chopped up
A splash of water, and get yer hands in
Actually I don't know why I'm doing this, well, I do, it's to
get the water in, but now I'm going to put it
through the mincer because we want a
really fine mixture that's almost like
a paste. In fact you know with
frankfurters and things like that it's
actually an emulsion which you can't
really do that at home but y'know, try and get
as close to a homogenous paste as
you can.Right so I've got the old mincer and I'm just
going to change the plate - that's the
medium one and I want the fine one
okay let's chuck some goop in ... and switch it on
[ MOTOR NOISE ]
OK there's the superfine mushy filling ... paste
Now I'm gonna make sausages!
So I've got the biggest sausage
stuffing - thing - attachment - that I have
which actually isn't that big and I'm just going to
fit that onto the wotsit. Now I've got some
collagen casing - I don't think natural
casing is going to work for this
and actually, I could possibly do with a
wider diameter but this is the biggest
one I've got. So...
just tie a knot in the end
now I'm just going to prick a little hole in the end
as well so that the air will come out as the
meat is being pushed in. And then we need to
fit this onto the stuffing tube.
Yeah I know, condom. Hmm.
Right here we go - let's turn him on and make sausage
[ MOTOR NOISE AND MUSIC ]
Right well that was slightly a disaster - you
don't want to know but my skins were
breaking and stuff happened. Anyway, I've
ended up with three jumbo-ish sausages
and you know I thought they would come
out bright red with all the paprika, but
clearly they haven't, they've come out beige but I'm
pretty sure they're gonna be real tasty. Now
on the subject of sausage making, I
should have done a shout out earlier for
a guy who, well, I don't think this is
his name, I think this is who he works for
CSA - Cheveaux Sans Abri - who used to be
a butcher and thinks I'm the worst
sausage maker in the world - he could be
right, however look at that! Hey? That looks
pretty good to me! Anyway what you need
to do with these before you batter them is
boil them, yeah?
Right, so I went away and left them boiling for about 15
minutes and this is what happens. Two of them have lost
their skins and are basically broken. One of
them is sort of OK, and basically I didn't
leave enough space in the skin for
expansion and - yeah - however all is not
lost and I think they'll still work
pretty well so we'll carry on. Now I need
to make some batter. Right, ingredients
for the batter I've got a cup of flour
about 100 grams, that's self raising flour
half a teaspoon of salt,
half a teaspoon of bicarbonate of soda and a cup of beer. This is
actually Old Speckled Hen, which is
possibly not the ideal kind of beer, you
should really have a light one or even
unsweetened carbonated water or
something but it's just to give it some fizz
and, right, so...
let's make it up - half a teaspoon of salt
half a teaspoon of bicarb - more fizz
some of the beer - that's about the right
consistency. Cheers! OK for the chips
I've done Brit chip recipes before but
I'll just recap - you peel your spuds
you chop them into, y'know, quite large
bits because they're not french fries,
they're actual cooked potatoes. And you
can do that ahead of time and we put
them in cold water - that also rinses
excess starch off them which is a
good thing. So I'll just drain them and get
them dry. We're going to give them, I dunno -
maybe 10 minutes at a low temperature
that's 1 40 Celsius, and then they
can sit around while we do the sausages
and then in hotter fat we'll finish them off briefly
If you don't have a deep fat
frier you can obviously put a few inches of oil in
a large saucepan. So basically we want
the chips to partially cook
without you know basically to just go soft
without getting browned. Pop 'em in there to drain
and turn the temperature up to
180 Celsius. Right, ready to cook the
sausages, I think. So here they are - I know they don't
look great! So you want to coat them in
flour and then dip them in batter
get them nicely coated and then just gently
lower them into the fat.
I want to get this batter sort of
cooked before it hits the basket
because it'll stick to the basket and become unmanageable
[ HOT FAT FRYING SOUND ]
[ COOK GROANING AND MUMBLING ]
Yeah, and also possibly a little bit overcooked
already, the fat, I think, was a bit too hot
Right so I've got my sausages keeping warm
in a low oven and now I'm just going to
finish off the chips - throw them in there
this is a high temperature
They'll maybe take a minute or two to go brown and crispy
OK, they'll do fine. So here we go - retro presentation
because it's really a retro meal.
I just can't believe chip shops used to be
allowed to serve fish and chips and other
stuff in newspaper. So you know, a portion
of printing ink with your
fish n chips - no problem!
I am actually looking forward to this
And there it is - yeah!
Well I certainly think that looks better
than the one I got from the chippy the other day
Well it's not like the chippy one, obviously
that is actually something I want to eat!
It's yummy
Battered sausage and chips - unbeatable
And that's that, I hope you enjoyed it
Now please do the usual - shares - likes -comments -
donations - patronage - all that good stuff!
Thank you for watching and see you next time!
[ MUSIC ]
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