Fried Sausages
Ingredients
Directions
Prepare
Prick the sausages all over with a needle.
Place the sausages in a saucepan and cover with boiling water.
Bring to a boil, then remove the sausages and dry them.
Fry
Heat enough lard or pork fat in a frying pan to cover the bottom.
Add the sausages to the hot fat before they cool.
Turn and shake the sausages in the pan to brown them evenly.
Cook for about 10 minutes until well browned, but do not rush.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sausages
- The main food, which browns on the outside while staying moist inside.
- Lard or pork fat
- Conducts heat evenly and fries the surface, helping it brown and crisp.
The step that matters
Add the sausages to the hot fat before they cool. Hot fat sears the outside quickly, which drives browning and a crisp surface. If the sausages cool first, they soak up more fat and turn greasy rather than browned.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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