Food Therapy recipe
Crispy Ramen Coated Sausages
Ingredients
For the Sausages:
6 long sausages, 2 packs instant ramen noodles, 1 ramen seasoning packet, 3 large eggs
For the Batter:
120 grams all-purpose flour, 2 tablespoons cornstarch, 150 ml cold water, ½ teaspoon salt, ½ teaspoon black pepper
For Frying:
About 500 ml sunflower oil
For Serving (Optional):
Mayonnaise, hot sauce
6 long sausages, 2 packs instant ramen noodles, 1 ramen seasoning packet, 3 large eggs
For the Batter:
120 grams all-purpose flour, 2 tablespoons cornstarch, 150 ml cold water, ½ teaspoon salt, ½ teaspoon black pepper
For Frying:
About 500 ml sunflower oil
For Serving (Optional):
Mayonnaise, hot sauce
Method
1. Prepare the Sausages
Remove the sausages from the packaging and cut each one in half to make 12 equal pieces. Pat the surfaces dry with a paper towel.
2. Prepare the Ramen Coating
Place the uncooked ramen noodles in a wide bowl. Crush them into small, irregular pieces with your hands or a rolling pin. Add one ramen seasoning packet and mix well.
3. Beat the Eggs
Crack the eggs into a wide, shallow bowl and whisk until the yolks and whites are fully combined.
4. Make the Batter
In a separate bowl, combine the flour, cornstarch, salt, and black pepper. Gradually whisk in the cold water until you have a smooth, thick batter that clings to the sausages.
5. Coat the Sausages
Dip each sausage piece into the beaten eggs first, then into the batter until the surface is completely covered.
6. Add the Ramen Crust
Roll the battered sausages in the crushed ramen. Press gently on every side so the noodles stick firmly to the surface.
7. Heat the Oil
Heat the oil in a deep pot over medium heat to 170–175°C (340–350°F). Don't add the sausages until the oil is fully heated.
8. Fry the Sausages
Carefully lower the coated sausages into the hot oil. Fry in small batches without crowding the pot, about 2–3 minutes per side, until golden brown.
9. Drain and Serve
Remove the sausages with a slotted spoon and drain briefly on paper towels or a wire rack. Serve hot with mayonnaise or hot sauce.
Remove the sausages from the packaging and cut each one in half to make 12 equal pieces. Pat the surfaces dry with a paper towel.
2. Prepare the Ramen Coating
Place the uncooked ramen noodles in a wide bowl. Crush them into small, irregular pieces with your hands or a rolling pin. Add one ramen seasoning packet and mix well.
3. Beat the Eggs
Crack the eggs into a wide, shallow bowl and whisk until the yolks and whites are fully combined.
4. Make the Batter
In a separate bowl, combine the flour, cornstarch, salt, and black pepper. Gradually whisk in the cold water until you have a smooth, thick batter that clings to the sausages.
5. Coat the Sausages
Dip each sausage piece into the beaten eggs first, then into the batter until the surface is completely covered.
6. Add the Ramen Crust
Roll the battered sausages in the crushed ramen. Press gently on every side so the noodles stick firmly to the surface.
7. Heat the Oil
Heat the oil in a deep pot over medium heat to 170–175°C (340–350°F). Don't add the sausages until the oil is fully heated.
8. Fry the Sausages
Carefully lower the coated sausages into the hot oil. Fry in small batches without crowding the pot, about 2–3 minutes per side, until golden brown.
9. Drain and Serve
Remove the sausages with a slotted spoon and drain briefly on paper towels or a wire rack. Serve hot with mayonnaise or hot sauce.
