Fried Sausages
Ingredients
Directions
Prick the sausages.
Place them in a frying pan with a little dripping and heat gradually.
Fry until nicely browned, turning to cook evenly.
Serve on toasted bread with thick gravy in a sauceboat.
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, browning in the pan to develop savoury flavour and texture.
- Dripping (or cooking fat)
- Conducts heat evenly across the pan and helps the sausages brown rather than steam.
- Toasted bread
- Acts as a crisp, absorbent base that holds the sausages and soaks up juices.
The step that matters
Heating gradually. Starting the sausages in a little fat over gentler heat lets the inside cook through before the outside burns. Pricking lets steam escape so the casings don't split. Turning them keeps browning even.
“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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