Which do you prefer, sausages with batter or without batter?!

ew without

---

---

neither, both have a high fat content

---

---

with but so often it is cooked so badly its ruined!

---

---

What country puts batter on sausage? Might be good!

---

---

I prefer both because some places do battered saudages really well, but others are undercooked. there's a chipshop near me that does the best battered sausages in the world!! i always have battered from them but not regularly...it is very fatty and filling

---

---

i never herd of sausages with batters.without is okay for me.O_O

---

---

Definitely without. Think of all that saturated fat clogging up your arteries! Try this:

Sausage, Egg, Chips and Beans

The first thing we have to do is consider the type of sausages we are going to purchase. Here, I have gone for high meat content pork and apple sausages. They should be cooked in a little oil over a very low heat for forty minutes to an hour. Do not prick them before cooking. If the heat is low enough they should not burst.

The potatoes should be peeled and chipped in the normal fashion then parboiled in salted water for 5 minutes. Drain them well and mix them around carefully (so as not to break them) in a bowl with a little olive oil. They should then be placed on to a baking tray and in to an oven preheated to 200 degrees centigrade or equivalent for half an hour.

The egg should be poached, or alternatively, scrambled. Bring a pan of water up to a boil and add a touch of vinegar. Break the egg in to a small bowl. Stir the water with a spoon to create a "whirlpool" effect and gently pour the egg in to the centre. I like mine cooked for about three to four minutes.

The beans are runner beans, chopped up and boiled in salted water for 5 minutes.

(See site link for photo)

---

---

I prefer with batter,but ok to eat without it.So I like sausages.

---

---

In America we don't serve sausage battered.....but it sounds interesting....I might have to try it sometime.

---

---

Without batter.

---

---

---

---