Crumbed sausages are a classic at Aussie lunch bars and they’re easy to make at home. Tasty, juicy beef sausage covered in a satisfying crunchy crumb, these are a tasty, economical dinner treat.
For best results, always weigh ingredients where a weight is provided
Instructions
Mix together the breadcrumbs and oil in a pan then place over medium heat. Cook, stirring regularly, until golden brown all over take off the heat.
Place in a high sided dish, large enough to fit a sausage flat, and add the onion powder and sage powder. Mix well.
In another dish combine the flour and salt. In a third dish, beat 2 of the eggs (only add the 3rd later if you need it).
Prick the skins of the sausages with a sharp knife a couple of times.
Add all the sausages to the flour mixture and keep turning and moving about until fully coated and you've used all the flour mix.
Dip the sausages, one at a time, in the beaten egg, covering all over, then allow the excess to drip off.
Now add the sausage to the breadcrumb mixture and use the palm of your hand to gently roll until coated all over. Repeat with remaining sausages, and handle them gently so the crumbs stay on.
Repeat the egg and crumb step a second time on each sausage. Again, if you're gentle with them, the crumbs will stay in place, no problem.
FRY, OVEN OR AIR FRY: Whichever method you choose below, the sausages are done when they reach an internal temperature of 74C / 165F.
IN THE OVEN: Place the sausage on a wire rack over a baking tray. Bake at 180C / 350F for around 20-25 minutes, turning at the halfway point.
TO FRY: Heat a couple of tablespoons of oil in a pan over low-medium heat. Saute the sausages, turning often, until browned all over and cooked through (about 25-30 minutes).
IN THE AIR FRYER: Place the sausages in the air fryer basket and cook at 350F / 180C for around 10-14 minutes.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
Be gentle when crumbing the sausages as the coating can easily come off due to the slippery sausage skin. Hold them in your palm when possible instead of between your fingers and roll them in the crumbs as opposed to pressing the crumbs on with your hands.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.