Crispy sausage: Mastering the art of frying perfection

Fried sausage is a true classic of cuisine. Thanks to its crispy skin and juicy interior, it works brilliantly for breakfast and dinner. However, it can be quite fatty on its own, so adding an extra portion of oil is not necessarily recommended. There are other ways to achieve crispiness.

Many fried sausage enthusiasts know the importance of perfectly crispy skin and juicy meat. Frying is a true art that reduces fat while allowing great taste. Fortunately, mastering it is not difficult if you know a few simple rules.

Putting cold sausage in a hot pan leads to unevenly cooked meat and burnt skin. To avoid this, take the sausage from the refrigerator about 40 minutes before frying. Leaving it at room temperature ensures the meat warms evenly, making frying easier.

One common mistake is frying sausage in a cold pan with vegetable oil. Low temperature and vegetable fat do not contribute to achieving ideal results.

So, how should you fry the sausage? Heat the pan well and use goose lard, which better withstands high temperatures. This speeds up frying and makes the sausage exceptionally crispy.

Turning the sausage in the pan is worth using tongs instead of a fork. Punctures cause valuable juices to leak out, resulting in dry and tasteless meat. Proper spacing between the sausages during frying is also crucial, ensuring they retain a uniform temperature and cook evenly.

Following these simple rules, you can easily prepare perfectly fried sausage without excess oil. It will be crispy on the outside, juicy on the inside, and delightful with intense flavour. Bon appétit!