Sausages, Fried, with Apples
Ingredients
Directions
Prepare
Slice 4 apples into pieces as thick as a 5‑shilling coin.
Cut the remaining 2 apples into quarters.
Fry and serve
Fry the sausages and apple slices until they are a fine light brown.
Arrange the sausages in the center of a dish and place the fried apple pieces around them.
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
- Provide fat and savory flavour, and brown on the surface as they fry.
- Apples
- Add sweetness and tartness, and soften slightly while keeping their shape when fried.
The step that matters
Frying to a fine light brown. Apple sugars caramelise and darken quickly in hot fat. Removing the apples once lightly browned keeps them sweet and intact, since over-browning turns them bitter and can make them break apart.
“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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