To Fry Beef or Pork Sausages
Ingredients
Directions
Prepare
Blanch the sausages and prick them in several places with a fine fork to prevent bursting.
Cook and serve
Heat a pan over low heat and add the sausages, frying them slowly.
Serve the sausages neatly laid out on a flat dish over mashed potatoes.
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; slow frying renders fat and browns the casing gently.
- Mashed potatoes
- Form a soft, starchy base that carries the sausages and adds moisture to the plate.
The step that matters
Pricking the sausages before cooking. Blanching and pricking let steam and expanding fat escape gradually, so the casings are less likely to split while the sausages cook.
“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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