We love this recipe by foodie blogger Tinned Tomatoes!   If you love your chip shop style battered sausages, then you are going to love this recipe!

Vegan Chip Shop Sausage Supper by Tinned Tomatoes

Serves: 4
Prep time: 10 mins
Cook time: 10 mins


8 HECK Vegan Sausages

125g self-raising flour

1 tbsp ground cumin

1 tbsp ground coriander

a good grinding of salt and pepper

330 ml beer

enough sunflower oil to fry the sausages


Saute the sausages for a few minutes in a little oil, then dry them on kitchen paper.

Pour the flour into a large bowl, add the salt, pepper and spices and stir to combine.

Slowly add the beer while whisking until you have a thick pouring batter.

Heat sunflower oil in a wok. It needs to be deep enough to cover the sausages, leaving enough room for the batter too.

Once it is really hot and a little batter drizzled in sizzles and colours, dip each of the sausages on batter and lower gently into the hot oil. Fry for a few minutes, turning over once until golden and crisp.

Don't fry more than two or three sausages at a time, they do need room and drain on kitchen paper before serving.

Serve with oven cooked chips, peas and ketchup.


Head over to the Tinned Tomotoes blog for the full recipe and other great recipe ideas. 

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Nutritional Info

Serving Size: 180g

Amount Per Serving

Calories: 250kcal

Total Fat: 5.5g

Saturates: 1.2g

Sugars: 4.9g

Salt: 1.8g

Protein: 8.4g

Carbs: 32g

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