Mastering the art of frying sausage without excess fat
Fried sausage is a classic, 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 this is quite a fatty product, so frying it without added fat might be a healthier option.
Those who enjoy fried sausage know that the secret to culinary success is achieving a perfectly browned, crispy skin and a juicy centre. Mastering frying techniques that minimise the amount of fat while preserving the full flavour doesn't require great skill — you just need to know a few tried and tested tips.
Take the sausage out earlier
Before frying, it's a good idea to leave the sausage out of the fridge for about 40 minutes. This allows it to reach room temperature, which ensures it fries evenly. This step prevents situations where the inside of the sausage remains undercooked while the skin burns too quickly.
Don't be afraid of temperature
A common mistake when preparing sausage is placing it on a cold pan and adding vegetable oil. This frying method does not help achieve the desired crispness — low temperature and the type of fat can adversely affect the taste and texture of the dish.
So how do 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 exceptional crispness and deep flavour.
Don't slit or pierce
When frying sausage, it's best to use tongs instead of a fork. This is because piercing the meat can cause the juices to escape, making the sausage dry and less flavourful. It's also important to maintain appropriate spacing between the sausages in the pan — this way, they will fry evenly on all sides.
By following these few simple tips, you'll easily fry the perfect sausage — without excess fat. The result will be appetisingly crispy skin and a juicy interior that will charm with its full flavour. Enjoy!
