Fried Sausage
Ingredients
Directions
Heat a clean frying pan and add a bit of butter or dripping.
Once melted, add the sausages and shake the pan for a minute.
Turn the sausages carefully to avoid breaking them.
Fry over low heat until browned on all sides.
Place the sausages on a wire rack to drain excess fat for a few minutes.
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
- Fresh sausages
- Provide the main protein and fat that cook and brown in the pan.
- Butter or dripping
- Conducts heat evenly across the pan and adds fat for browning and flavour.
The step that matters
Turn the sausages carefully. Sausage casings can split when handled roughly or pierced, letting juices and fat escape and leaving the meat dry. Gentle turning keeps the casing intact so the sausages cook evenly and stay juicy.
“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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