Mastering the art of perfectly fried sausage
Fried sausage is a staple on the tables, perfect for both mornings and evenings. Its golden, crispy skin combined with a juicy interior makes it hard to resist. However, it's worth noting that it's a rather fatty product, so frying it without added fat might be a healthier choice.
Fans of fried sausage know the key to culinary success lies in achieving that perfect browned, crispy skin and juicy center. Mastering frying methods that limit the amount of fat while maintaining full flavour doesn't require great skill—just a few proven tricks.
Take the sausage out early
Before frying, it’s advisable to leave the sausage out of the refrigerator for about 40 minutes. This allows it to reach room temperature, which helps it cook evenly. This method prevents situations where the inside of the sausage remains undercooked while the skin burns too quickly.
Don’t fear the heat
One common mistake when preparing sausage is placing it in a cold pan and adding vegetable oil. This approach doesn’t promote the desired crispness—low temperatures and the type of fat can negatively impact the flavour and texture of the dish.
So how should you properly fry sausage? The key is to thoroughly heat the pan and use goose fat, which withstands high temperatures much better than typical vegetable oils. This fat allows for quick frying, giving the sausage an exceptional crispness and rich flavour.
Don’t score or pierce
When frying sausage, it's best to use tongs instead of a fork. Piercing the meat can cause the juices to leak out, making the sausage dry and less flavourful. It’s equally important to maintain the right spacing between the sausages in the pan—this ensures they cook evenly on each side.
By following these simple tips, you can effortlessly fry the perfect sausage—without excess fat. The result will be an appetizingly crispy skin and juicy interior bursting with flavour. Enjoy your meal!
