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Crispy Deep-Fried Sausage with Apple Cider Aioli

Pork sausages parboiled and fried in a crisp sparkling-water batter, served with a silky apple cider aioli built on real egg-yolk emulsification.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Calories: 520
Ingredients Method

Ingredients
  

  • For the Sausage
  • 4 pork sausages bratwurst or mild Italian-style, parboiled 5 minutes and patted fully dry
  • 1 cup all-purpose flour plus 2 tablespoons for dusting
  • 1 cup cold sparkling water
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper
  • 4 cups neutral oil canola or peanut, for frying
  • For the Apple Cider Aioli
  • 1/2 cup apple cider reduced to about 2 tablespoons
  • 1 large egg yolk room temperature
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove finely grated
  • 3/4 cup neutral oil
  • 1 teaspoon apple cider vinegar
  • Salt to taste

Method
 

  1. Simmer the apple cider until reduced to about 2 tablespoons and syrupy, 8 to 10 minutes. Cool.
  2. Parboil the sausages 5 minutes, drain, and pat completely dry.
  3. Whisk the yolk, mustard, garlic, and cooled cider reduction. Add oil a teaspoon at a time until thickened and pale, then in a slow stream. Whisk in vinegar and salt; refrigerate.
  4. Heat the oil in a heavy pot to 350°F, checked with a thermometer.
  5. Whisk the flour, baking powder, smoked paprika, salt, and pepper, then whisk in the sparkling water just until combined.
  6. Dust each sausage in the reserved flour, dip in the batter, and let excess drip off.
  7. Fry two sausages at a time for 4 to 5 minutes until deep golden and crisp. Drain on a wire rack.
  8. Rest 2 minutes, slice on the bias, and serve hot with the aioli.