Sausages in batter with parsley in a frying pan

A stall from a meat processing plant was opened near our house. A variety of sausages, sausages and sausages have been pleasing our insatiable stomachs for six months now. As in that movie, remember: "we strangled them, strangled them," so we cooked them, cooked them, fried them, fried them, now we have reached the stage of sausages in batter. This culinary recipe has spread through the house with the speed of lightning and now almost every family has sausage for breakfast.
Buy good dense sausages. Those that do not fall apart, having lost the shell. Boil in boiling water for 10 minutes.
Prepare the batter. Pour milk into a deep bowl, add granulated sugar, a little salt. Beat the yolk of one egg with vegetable oil and introduce it into the milk. Sift the flour through a sieve and add it to a plate. Mix well to get a homogeneous mass that resembles sour cream in density. Whisk the egg white separately into a thick foam. Combine the batter and protein, mix.
Heat the vegetable oil in a frying pan and fry the sausages, dipping them into the dough. Deep-fried sausages put on a serving plate and sprinkle with fresh herbs.