Sausages, to Fry
Ingredients
Directions
Prepare
Prick the sausages well with a fork to prevent the skins from breaking.
Heat a little fat in a frying pan.
Fry and serve
Add the sausages and fry gently, turning two or three times to brown them evenly.
Serve on mashed potatoes or toasted bread.
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
- Fat sausages
- Provide the main protein, browning and rendering fat in the pan as they cook.
- Hot fat for frying
- Conducts heat to the sausages and helps them brown evenly on the surface.
The step that matters
Fry gently and turn the sausages. Moderate heat lets the fat render and the interior cook through before the outside browns too deeply. Turning two or three times helps the surface brown evenly instead of scorching on one side.
“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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