Fried Sausages
Ingredients
Directions
Prepare
Prick the sausages to prevent them from bursting.
Melt the dripping in a frying pan over low heat.
Cook
Lay the sausages in the pan and heat them slowly, turning until browned all over.
Cook for about 10 minutes, or 15 minutes if using pork.
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
- Form the main body of the dish, with their fat rendering and their casing browning in the pan.
- Dripping
- Provides the cooking fat that conducts heat evenly and helps the sausages brown.
The step that matters
Heat the sausages slowly over low heat. Gentle heat lets the fat render and the interior cook through while the casing browns gradually. High heat can split the casing and scorch the outside before the centre is cooked.
“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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