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Crumbed Beef Sausages

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“Economical meal, serve with mashed potato and steamed vegetables and a gravy or barbecue sauce. Can be taken up to the crumbed point then fried to colour the crumbs and heat through in the oven. Also for a change you could spice up the crumbs with ground cayenne, chilli etc. Have also crumbed and frozen for use at a later date.”
16 1/2 sausages

Ingredients Nutrition

  • 12 kg beef sausage (8 thick breakfast sausages)
  • 1 egg
  • 14 cup milk
  • 34 cup dried breadcrumbs (dried packaged)
  • 34 cup plain flour
  • 4 -6 tablespoons oil


  1. Put sausages into a pot of boiling water and simmer for 10 minutes.
  2. Drain and let cool till handling point (don't worry if skin has come off).
  3. Half the sausages lengthwise.
  4. Mix egg a milk together, put flour onto a plate and breadcrumbs onto another plate.
  5. Dip sausage half into flour, then egg/milk and then the crumbs; repeat till all sausages are crumbed.
  6. Heat oil in frypan on a medium heat and fry sausages in batches if required.

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