Feied Sausages
Ingredients
Directions
Heat the dripping in a frying pan over low heat.
Add the sausages and cook slowly, turning until browned all over, about 10 minutes for fresh sausages or 15 minutes for pork sausages.
If the sausages are fresh and all meat, they will not burst and do not need to be pricked.
If they contain bread, prick them to prevent bursting.
Serve on toast, mashed potatoes, or fried bread, with brown gravy if desired.
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 filling and flavour, browning in the fat to develop a savoury crust.
- Dripping
- Conducts heat evenly around the sausages and adds richness and browning.
The step that matters
Cooking slowly over low heat. Low heat lets the sausage interior cook through before the outside browns too deeply. Sausages cooked too hot can burst or char on the outside while remaining underdone inside.
“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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