Description
Golden, crispy crumbed sausages with a crunchy breadcrumb shell and a juicy, flavorful interior. Perfect for family dinners, casual gatherings, or a satisfying snack, these sausages are quick to prepare and delightfully versatile.
Ingredients
Scale
- 8 sausages, whole (pork or beef recommended, about 500–600 g total)
- 1/2 cup plain flour (roughly 60 g)
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (about 150 g)
- 1 teaspoon salt (about 6 g)
- 1/2 teaspoon black pepper (about 1.5 g)
- 1/2 cup vegetable oil (about 120 ml) for shallow frying
Instructions
- Preheat a large frying pan over medium heat and pour in enough vegetable oil to coat the base, about 1/2 cup (120 ml).
- Place the plain flour in one bowl, beat the 2 large eggs in a second bowl, and mix the breadcrumbs with salt and black pepper in a third bowl.
- Line a plate with paper towels to drain excess oil from the cooked sausages and keep them crisp.
- Working one at a time, pat each sausage dry, roll in plain flour until fully coated, dip into the beaten eggs, then press into the seasoned breadcrumbs to coat evenly. For extra crunch, repeat the egg and breadcrumb step to double coat.
- Carefully place the crumbed sausages in the hot oil and shallow fry over medium heat. Turn regularly so all sides become golden brown and the sausages cook through, about 8 to 10 minutes total.
- Transfer cooked sausages to the paper-towel-lined plate and let them rest for 1 to 2 minutes so juices redistribute and the crust stays crisp.
- Serve the crumbed sausages hot with your chosen sides and enjoy immediately.
Notes
- Pat sausages dry before coating so the flour and egg adhere properly.
- Keep oil at medium heat to avoid burning crumbs while ensuring sausages cook through.
- For a thicker crust, double-coat by repeating the egg and breadcrumb steps.
- To keep cooked sausages warm while finishing a batch, place them in a low oven (about 90°C / 200°F).
Nutrition
- Serving Size: 1 serving (about 2 sausages)
- Calories: 420
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg