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To Fry Sausages

Sausages are fried in lard or butter, pricked with a fork, turned frequently until browned.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 1 ingredients
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To Fry Sausages

Ingredients

Directions

Prepare

  1. Put a small piece of lard or butter into the frying pan.

  2. Prick the sausages with a fork.

  3. Lay the sausages in the melted grease.

Fry and simmer

  1. Keep moving them about, turning them frequently to prevent bursting.

  2. Cook for ten or twelve minutes until browned and cooked.

  3. Cover the sausages with cold water and bring to a boil.

  4. Turn off the water and fry the sausages.

Bake

  1. Put the sausages in a baking pan and bake in a hot oven for ten minutes, turning them once or twice.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Lard
Melted fat that conducts heat evenly and helps the sausages brown in the pan.

The step that matters

Turning the sausages frequently. Sausages contain moisture that turns to steam as they heat, and pricking lets steam escape. Frequent gentle turning spreads heat evenly, so the casing does not split from uneven pressure and the surface browns evenly.

“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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