Fried Sausages
Ingredients
Directions
Prick the sausages to prevent bursting.
Melt the dripping in a frying pan over low heat.
Add the sausages and shake the pan to prevent sticking.
Cook slowly, turning until browned all over, about 10 minutes.
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; pricking lets steam escape so they do not burst while cooking.
- Dripping
- Provides fat for frying, conducting heat evenly and helping the sausages brown and resist sticking.
The step that matters
Cook slowly over low heat, turning often. Low heat lets the sausage cook through before the outside browns too fast. High heat can char the casing while the centre stays underdone, and the fat can overheat and smoke.
“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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