1 Red sausage from Candelario (in Canary Islands ) gives 5 pieces

Oil

Mixture for the batter:

1 Egg

Salt

125 grms of  Flour

1 tsp of Yeast

Cut the red sausage in slices (one finger thick).

Mix the flour and the yeast with a little salt and the beaten egg.

Wrap the sausage in the batter and fry it in very hot, deep oil, allowing them to rise.

Drain to remove excess fat.

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