To Fry Sausages
Ingredients
Directions
Prepare
Prick the sausages in several places with a fork to prevent bursting.
Melt a lump of dripping in a clean frying pan over low heat.
Add the sausages to the pan before the fat gets hot.
Cook and serve
Shake the pan frequently to prevent sticking.
Cook the sausages slowly until they are browned all over.
Transfer the cooked sausages to a hot dish before serving.
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
- The main ingredient, which browns in the hot fat and cooks through gradually.
- Dripping
- Fat that conducts heat evenly across the pan and helps the sausage surface brown and flavour the dish.
The step that matters
Cook the sausages slowly over low heat. Low heat lets the sausages cook through without the outside browning too fast or burning. Pricking them lets steam escape so they do not burst while cooking.
“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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