A great little appetiser or snack. I love the combination of succulent Irish Stout and Caramelised Onion Pork Sausage in a crisp batter dipped in the creamy mustard flavoured mayonnaise. The secret is of course, the batter: mixing it quickly and using it immediately.

Serves 4

sunflower oil, for deep-frying
1 1/4 cups or 200 g (7 oz) plain flour, plus extra for dusting
1/2 cup or 50 g (2 oz) cornflour
1/2 cup or 120 ml (4 fl oz) lager
1 tablespoon wholegrain mustard
8 Irish Stout and Caramelised Onion Pork Sausages, skinned
salt and freshly ground black pepper
mustard mayonnaise, to serve (see separate recipe)

Heat the oil in a deep-fat fryer to 180C/350F, until a small piece of white bread turns golden brown in about 30 seconds; or use a deep-sided pan and ensure that it is only half way full.

To make the beer batter, sift the flour and cornflour into a bowl. Make a well in the centre and add the lager and mustard. Whisk the liquid ingredients together and then gradually whisk into the flour mixture until you have achieved a smooth batter. Season to taste.

Dust the sausages in a light coating of flour and then dredge in the batter, shaking off any excess. Deep-fry for about 5 minutes or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer.

To serve, drain the beer battered sausages well on kitchen paper and then arrange on serving plates with small bowls of the mustard mayonnaise on the side for dipping.