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Sausages

Sausages are steamed in hot water until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sausages

Ingredients

Directions

Steam

  1. Place sausages in a clean frying pan with ½ cup hot water.

  2. Roll the sausages several times and cover tightly.

  3. Set the pan where the water will bubble slowly for 10 minutes.

  4. Lift the cover, roll the sausages again to wet them thoroughly, and leave them with the sides that were down facing up.

  5. Cover and cook for another 10 minutes.

  6. Turn the sausages twice more at 5-minute intervals, cover, and let them steam for 4 minutes before serving.

Serve

  1. Arrange the sausages in neat rows on a hot dish.

Recipe from a historical cookbook (Internet Archive).

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
The main food, cooked through gently by steam so it stays moist and evenly heated.
Hot water
Makes steam in the covered pan, cooking the sausages gently without direct frying.

The step that matters

Keep the water bubbling slowly. A gentle, steady simmer produces steady steam that heats the sausages evenly. A hard boil can boil the water away quickly and dry out the pan before the sausages are cooked through.

“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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