Sausages, to Fry
Ingredients
Directions
Prick the sausages well with a fork to prevent the skins from breaking.
Heat a little frying fat in a frying pan.
Add the sausages and fry gently, turning them two or three times.
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 fat and steam escape so the skins do not split.
- Frying fat
- Conducts heat to the pan surface and browns the sausage skins as they cook.
The step that matters
Fry the sausages gently. Gentle heat cooks the sausage interior through before the outside browns too fast and splits or chars. Turning them two or three times exposes every side evenly to the pan.
“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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