Frying Meat
Ingredients
Directions
Ensure the frying pan is clean.
Add a little fat to the pan.
Place the sausages in the pan and turn them often.
Fry the sausages slowly to prevent bursting and retain gravy.
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 filling, which releases juices and fat as they cook.
- Fat
- Conducts heat into the pan and keeps the sausages from sticking as they brown.
The step that matters
Fry the sausages slowly. High heat drives moisture inside the casing to expand and boil quickly, which can split the skin. Gentle, even heat with frequent turning lets the fat render and the casing brown without bursting, keeping the juices inside.
“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.
More fried sausages recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.