Fried Pork Sausage
Ingredients
Directions
Simmer the link sausage in a covered skillet with ½ cup boiling water for 10 minutes.
Uncover the skillet and allow the water to evaporate.
Fry the sausage until brown on all sides.
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
- Link sausage
- Provides the main protein and fat, and browns in the pan to add flavour.
The step that matters
Fry the sausage until brown on all sides. Browning happens only once surface water has evaporated, so the uncovered simmer must finish first. Frying too early or too briefly leaves the sausage pale and less flavourful, because the Maillard reaction needs a dry, hot surface to develop colour and savoury taste.
“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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