Secrets to the perfect fried sausage: Crispy outside, juicy inside
Fried sausage is a perennial favourite in barbecue. It makes a delightful addition to breakfast and dinner, with its crispy exterior and juicy interior tantalising the taste buds of even the most discerning gourmets. However, frying sausage perfectly, particularly without adding oil, can be challenging.
22 June 2024 18:57
Anyone who appreciates fried sausage understands the importance of achieving perfectly crispy skin while maintaining a juicy inside. It can be a proper art form, especially when making it less fatty yet delectable. Here are some essential tips to help you achieve excellent results.
Secrets to perfectly fried sausage:
1. Say goodbye to a cold pan and oil!
One of the most common mistakes is throwing the sausage into a cold pan with oil. Low temperature and vegetable fat do not contribute to perfect frying. Instead, heat the pan to the appropriate temperature and use goose fat for frying. Goose fat is more resistant to high temperatures, allowing the sausage to fry faster and attain exceptional crunchiness.
2. Take the sausage out of the refrigerator before frying
Placing cold sausage on hot fat is a surefire way to get an undercooked interior and burnt skin. To prevent this, take the sausage from the refrigerator about 40 minutes before frying and leave it at room temperature. This will allow the meat to warm up evenly, making frying smoother.
3. Do not pierce the skin!
Use tongs instead of a fork to turn the sausage in the pan. Piercing causes valuable juices to leak out, resulting in dry and tasteless meat. Also, ensure proper spacing between sausages while frying. This will help them maintain a consistent temperature and cook evenly.
Following these simple guidelines, you can effortlessly prepare perfectly fried sausage without unnecessary oil. The result will be crispy on the outside, juicy on the inside, and bursting with robust flavour. Enjoy!
