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.
Fry the sausages
Heat a small piece of lard or butter in a frying pan.
Prick the sausages with a fork and lay them in the melted grease.
Move and turn the sausages frequently to prevent bursting.
Cook for 10 to 12 minutes until browned and cooked through.
Alternatives
Alternatively, cover sausages with cold water and bring to a boil, then turn off the water 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 protein and fat; pricking lets fat and steam escape as they cook.
- Lard or butter
- Conducts heat in the pan and adds fat for browning the sausage surface.
The step that matters
Move and turn the sausages frequently. Trapped steam and fat expand inside the casing as it heats, so constant turning and gentle heat help 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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