Sausages
Ingredients
Directions
Prepare
Cut sausages into single pieces.
Melt dripping in a clean frying pan over low heat.
Add sausages before the dripping gets hot.
Fry
Fry slowly until half cooked, then lightly dredge with flour.
Continue frying until browned all over, turning frequently.
Remove sausages and place on a hot dish.
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 body of the dish, cooking through as they fry.
- Dripping
- Carries the heat evenly and adds fat that helps the sausages brown.
- Flour
- Dusted on the half-cooked sausages to help form a light, browned crust.
The step that matters
Adding sausages before the dripping gets hot. Dropping sausages into dripping that is not yet hot lets them absorb fat and cook unevenly. Starting them in gently heated fat and frying slowly lets the inside cook through before the outside browns.
“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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