My first attempt at making gluten-free battered sausages was a success! Learn how you can enjoy this classic dish without the gluten.
My First Attempt at Gluten-Free Battered Sausages
Originally featured in the Jamie Tries… series in 2023, this video showcases entertaining and informative content that is sure to captivate viewers. With a focus on trying new things and sharing experiences, the creator takes viewers along for the ride as they explore various topics and activities.
By watching this video, viewers can expect to be entertained, educated, and inspired. Whether it’s trying out a new recipe, testing a new product, or exploring a new hobby, there is something for everyone to enjoy in this engaging series. The content is engaging, relatable, and sure to keep viewers coming back for more.
Taking a Leap into the Gluten-Free World: My Adventure in Battered Sausages
Hi there this is Jamie Dyer today I’m making a glutenfree battered sausage for the first time I’ve got here glutenfree flour and corn flour and the first thing to do is mix them together now this shouldn’t take too long because well they’re pretty much the same kind of mixture aren’t they now if you remember from a previous video I’m.
Whisking it like this like I’m holding a pen that’s just the way that I’ve learned how to do it this is quite a quick recipe so uh shouldn’t take too long the next thing to do now that this has been mixed together is half a teaspoon of baking powder next a Sprinkle or two of our old friends salt and pepper and now.
Let’s mix those ingredients together like that and I’m just going to make sure that I’m scraping the bottom and all of the sides I’ve probably put a little bit too much pepper I’m so heavy-handed with it if you remember a previous video where I.
Thought I’d done the same thing my goodness I mean it was good in the end so can you have too much pepper let me know in the comments below so I haven’t finished the batter yet but I do need to get a little uh jump start on the cooking stage so I’ve put around half an inch or more of uh sunflower oil into the pan cuz we’re basically deep.
Keep frying this back to our batter and I’m going to put one egg white into there and 200 mL of water so I’m just mixing all of that round and it’s obviously a lot more runny than it was before cuz it was just dry ingredients so right now this looks like ranch or something like that like some.
Kind of ranch sauce that you’d have with your buff wings so I’ve been mixing this for a little while and I had to put about 5 tablespoons of flour in and mix it round just to thicken it up because otherwise there was a chance it wasn’t going to stick to the sausage now we’ve come to the stage of the recipe where the.
Sausages come in these are from Stanford Street the Sainsbury’s own brand and what we’re going to do is batter them up so we’re just going to put this in here we’re going to coat it then we’re going to put it into the batter like that and it’s already a sticky consistency there that’s nice and.
Thick and now we’re going to drop that into there now that is a hot pan so we’re not going to do that too much so these have been cooking for about 5 minutes now on one side so time to get my old friend the tongs and just turn them over just a bit like that there we are takes a.
Little bit of maneuvering but you can already see there that they’ve gone Brown sort of on one side these have been cooking for a few minutes more going to try and turn them over again so I think if you can down here that I’ve been told if I just do it at the.
End like that and it just turns them over nicely you can see that a lot of the batter has got nice and nice and crispy there now it’s time to take these out they’ve been cooking for another few minutes let’s now put them on the plate these are definitely.
Looking very crispy and I can’t wait to try them all things considered this was an easy recipe to do from making the batter to essentially deep frying it which is not something I’ve ever done before I’ve not even fried a sausage before and then yeah just mixing everything together really great fun one of the reasons why.
I really love doing this channel is because I love getting stuck in with that stuff so as you can tell this is already extremely crispy which is quite unusual for something like this so let’s try and take a bite of B that is possibly the crunchiest batter.
That I’ve ever had again I think I put too much pepper in it cuz that was an overriding flavor to begin with along with that crunch sensation and then the flavor of the sausage comes through and yes I do have a tickle of pepper at the back of my throat there but that is the closest when you’re doing it at home I think.
That’s the closest you’re going to get when you’re doing it um glutenfree so yes do try it yourself gluten-free battered sausages thank you so much for watching this video give us a thumbs up to tell the algorithm that you enjoyed it uh don’t forget to leave a comment uh telling me what you would like me to do.
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