To Fey Sausages
Ingredients
Directions
Prepare
Prick the sausages to prevent them from bursting.
Melt some dripping in a frying pan over medium heat.
Add the sausages to the pan and shake to prevent sticking.
Cook and serve
Cook the sausages slowly until heated through, about 7 to 10 minutes, browning them all over.
Serve the sausages on a hot dish with toast or mashed potatoes.
For a sauce, add 1 teacup of water thickened with a little flour to the pan with the fat.
Stir until it boils, then pour it over the sausages and serve hot.
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 and are browned in the fat for flavour.
- Dripping
- Conducts heat in the pan and carries flavour, helping the sausages brown evenly.
- Flour
- Thickens the pan liquid into a sauce as it heats and boils.
The step that matters
Cook the sausages slowly. Gentle heat lets the sausages heat through to the centre before the outside browns too far. High heat can char the casing while the inside stays cold, and pricking first lets steam escape so they do not burst.
“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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