To Fry Sausages
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Heat the lard or butter in a frying pan.
Prick the sausages with a fork.
Place the sausages in the melted grease.
Move and turn the sausages frequently to prevent bursting.
Cook for 10 to 12 minutes until browned and cooked through.
Alternatively, cover sausages with cold water, bring to a boil, then drain and fry.
For baking, place sausages in a baking pan and brown in a 400°F (200°C) oven, turning once or twice.
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 the main food; their fat and protein brown and set as they cook.
- Lard or butter
- Fat that conducts heat evenly and browns the sausage surface in the pan.
The step that matters
Move and turn the sausages frequently. Sausage casings can split when the inside heats faster than the outside and steam builds up. Turning them often heats the surface evenly and lets steam escape gradually, which helps prevent bursting.
“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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