Broiled Sausage
Ingredients
Directions
Prepare
Remove the skin from the link sausages and flatten them to half their thickness, or use sausage meat.
Place the sausages in a double wire broiler.
Broil and serve
Broil carefully, basting once with butter.
Serve hot.
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 sausages
- Supply the meat and fat that make up the dish and brown under the heat.
- Butter
- Adds richness and moisture to the surface and helps the sausages brown.
The step that matters
Broil carefully, basting once with butter. Under direct broiler heat, sausage surfaces can char before the centre cooks through, and fat can dry out. Basting with butter adds moisture and promotes even browning, so the heat needs close watching.
“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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