To Fry Sausage
Ingredients
Directions
Separate the sausages and prick them to prevent bursting.
Place them in a skillet with a small amount of water.
Cover and cook slowly until the water has completely evaporated.
Remove the cover and brown each side nicely before serving.
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 fat, which render and brown in the pan.
The step that matters
Browning after the water evaporates. Water must fully boil off before the sausage surface can brown. Browning relies on dry surface heat, so rushing the uncovered step or leaving water behind leaves the sausages pale and steamed rather than golden.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.