How to: fry sausages
You cut your sausage in half and discover that it’s still partly raw inside. Sound familiar? No shame; we’ve all been there. And while sausage is hardly an art, you do need to know how to cook it. With this method, you’ll always fry your sausages until perfectly cooked and crisp.
The perfect sausage is crisp on the outside and wonderfully juicy and tender inside. Simple as anything, you might think. But as is often the case with things that seem simple, you become careless. The offhand way you toss those sausages into the pan is precisely what causes things to go wrong. They split open while frying, burn, dry out, or, once served, turn out to still be partly raw.
Familiar with these sausage frustrations? Using the following technique, you’ll always have a perfectly cooked sausage on your plate from now on.
Simmer and sear
Divide the sausages over a deep frying pan and fill the pan with cold water until they are just submerged. Turn the heat to medium-high and bring the water to a boil in 6–8 minutes (allow approximately 5 minutes for chipolata-style sausages). As soon as the water boils, remove the cooked sausages from the pan and let them drain briefly.
Heat 1 tablespoon of ghee (or a splash of sunflower oil) in a heavy-based frying pan over high heat, and sear the sausages all over until golden brown and crisp, about 2 minutes. That’s how you fry the ultimate sausage, every time.
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