- 4 large Yukon Gold potatoes
- 2 litres vegetable oil
- Malt vinegar
- Table salt
- Chip shop curry sauce
- For the sausages
- 75 grams cornflour
- 200 grams plain flour + extra for dusting
- 1 teaspoon fine sea salt
- 330 millilitres golden ale
- 1 tablespoon malt vinegar
- 2 jumbo frankfurters, steamed until cooked
- Prepare the potatoes: Wash and peel the potatoes. Chop into thick chips. Rinse under cold water and pat dry.
- Heat the oil to 140C. Carefully add half of the potatoes to the hot oil and cook for 6-8 minutes until soft but still pale. Drain on kitchen towel while you repeat with the second batch. Spread them out to cool and heat the oil up to 180C. Once the potatoes have rested for 10 minutes, cook them at the higher temperature until they are golden brown and crisp. Do this in batches if necessary. Drain on kitchen paper then toss in malt vinegar and table salt.
- For the battered sausage: Preheat a large saucepan of oil to 180C.
- Put the flours and salt into a mixing bowl and combine, then gradually add the golden ale and malt vinegar, whisking to avoid lumps.
- Make sure the steamed sausages are cooked and pat them dry. Dip one into the extra flour so it’s covered, then submerge it in the beer batter. Carefully lower the sausage into the hot oil and cook until the batter is golden brown. Keep warm while you cook the rest.
- To serve: Put a large pile of chips onto a serving plate alongside a battered sausage. Pour hot curry sauce on top and serve immediately.