Minis Beignets Saucisses pour l'Apéritif

Name: Minis Beignets Saucisses pour l'Apéritif
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 150 g All-purpose flour (Approximately 1 cup); 1 piece Large egg; 100 ml Milk (Full-fat or semi-skimmed); 1 teaspoon Baking powder; 0.5 teaspoon Salt (Or to taste); 250 g Cocktail sausages (Approximately 12-15 mini sausages, drained); 500 ml Vegetable oil (For deep frying)

These mini sausage fritters are a delightful and easy-to-make appetizer, perfect for an apéritif or party snack. Small cocktail sausages are coated in a light, savory batter and then deep-fried until golden brown and crispy. They are savory, satisfying, and incredibly addictive, offering a wonderful texture contrast between the juicy sausage and the fluffy, crisp exterior.

#Beignets

#Sausage

#Appetizer

#Aperitif

#Snack

#Fried

#Party Food

#Finger Food

Mixing the batter for mini beignets

Recipe Information

10m

Prep Time

10m

Cook Time

20m

Total Time

Servings

Easy

French

Nutrition (per serving)

280

Calories

10g

Protein

15g

Carbs

20g

Fat

Dipping cocktail sausages into the batter

Ingredients

All-purpose flour
(Approximately 1 cup)
150 g
Large egg
1 piece
Milk
(Full-fat or semi-skimmed)
100 ml
Baking powder
1 teaspoon
Salt
(Or to taste)
0.5 teaspoon
Cocktail sausages
(Approximately 12-15 mini sausages, drained)
250 g
Vegetable oil
(For deep frying)
500 ml

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Mini sausage beignets frying in hot oil

Instructions

0/7 completed

1
In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to ensure they are well mixed.
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1m
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In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to ensure they are well mixed.
1m
Sift the dry ingredients for a lump-free batter.
2
Add the large egg and milk to the dry ingredients. Whisk vigorously until you achieve a smooth, lump-free batter. Set aside.
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2m
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Add the large egg and milk to the dry ingredients. Whisk vigorously until you achieve a smooth, lump-free batter. Set aside.
2m
Do not overmix; stop once the batter is smooth. A few small lumps are acceptable.
3
If using cocktail sausages, ensure they are thoroughly drained and patted dry with paper towels. If using larger sausages, cut them into bite-sized pieces.
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1m
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If using cocktail sausages, ensure they are thoroughly drained and patted dry with paper towels. If using larger sausages, cut them into bite-sized pieces.
1m
Drying the sausages prevents the oil from splattering and helps the batter adhere better.
4
Heat the vegetable oil in a deep pot or fryer over medium-high heat until it reaches approximately 170-175°C (340-350°F).
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3m
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Heat the vegetable oil in a deep pot or fryer over medium-high heat until it reaches approximately 170-175°C (340-350°F).
3m
Use a kitchen thermometer for accuracy. If you don't have one, test with a drop of batter; it should sizzle immediately.
5
Dip each cocktail sausage into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing it into the hot oil.
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2m
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Dip each cocktail sausage into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing it into the hot oil.
2m
Work in small batches to avoid overcrowding the pot, which can lower the oil temperature and make the beignets soggy.
6
Fry the beignets for 3-5 minutes per batch, turning occasionally, until they are golden brown and cooked through. The batter should be crispy and puffed up.
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8m
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Fry the beignets for 3-5 minutes per batch, turning occasionally, until they are golden brown and cooked through. The batter should be crispy and puffed up.
8m
Maintain a consistent oil temperature throughout frying for best results. Adjust heat as needed.
7
Remove the fried beignets from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
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1m
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Remove the fried beignets from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
1m
Serve immediately while hot for the best taste and texture. They pair well with various dipping sauces like ketchup or mustard.