Frying Meat
Ingredients
Directions
Prepare and fry
Ensure the frying pan is clean before starting.
Add a little fat to the pan.
Place the sausages in the pan and turn them often.
Fry the sausages slowly to prevent bursting.
Serve
Serve the sausages when fully cooked.
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
- Are the main food cooked in the dish, browning and firming as they fry.
- Fat
- Conducts heat evenly across the pan and keeps the sausages from sticking.
The step that matters
Fry the sausages slowly. High heat cooks the outside faster than the inside, so the casing can split and burst. Gentle, slow frying with frequent turning heats the sausage through more evenly and keeps it juicy.
“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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