Fry it again Sam: Guide to frying sausages

Sam recently wrote in with a desperate plea for help. "What's the best way to cook sausages? I seem to get them wrong, underdone, overdone, burst open, too much fat spilling around. I have tried several kinds of sausages cannot get them right. Please help," he wrote.


I felt that this was a very serious query and deserved a post of its own. So here you go.


Sam, I assume you are talking of what's called 'English' sausages here. This is as opposed to 'Goan' sausages.


Sausages are the easiest thing to cook. And they cook faster than you can say 'Superchef'. Good quality sausages help of course. My preferred brand is Al Farms. In life, pork sausages are the real thing. But chicken's not too bad either.

The traditional way to fry sausages is to fry them whole. A simple trick here might help. Remember sausage is meat stuffed in skin. The stuff inside begins to rebel when fried. This could lead to the problems that you mentioned. One way of circumventing this is to poke a few holes in the skin of the sausage with a fork. This helps calm things inside. Or slash the sausage from the middle once so that it is slightly ribbed. The advantage here is that a bit of the inner surface is exposed and the oil, and any seasoning, that you use, infuses into the depths of the meat.





An even more foolproof way of cooking sausages it is to chop them into rings and fry them in oil. You can add any seasoning that you want. This way both the skin and the meat inside gets evenly fried.





Always thaw sausages before you fry them. Never add salt to sausages. You would need some lubricating base to fry the sausages in. This could range from decadent butter to size zero Olive Oil. Heat the base and bung in the sausages. You know your sausage is done when the skin of the sausage begins to darken and looks slightly crinkled. Take it off the pan then.

Seasoning Options: Crushed Black pepper, green chillies, bird's eye chillies (red), finely chopped garlic or ginger, Herbs: Basil, thyme, oregano, rosemary, even good old deep fried onions and the ultimate treat - cheese (grated or slices thrown in). Anything that you can think of actually.


Health tip: You can poke holes into sausages, place them in the micro for 3 seconds to a minute for oil free sausages.

Comments

Supernova said…
This is a reminder to me not to visit this blog before lunch...or before dinner...basically before I am too full to be enticed. And I don't even eat pork!
The knife said…
@Supernova...we normally use chicken sausages at home because pork needs a mighty heart
Scarlett said…
May the Food God bless your soul. I love fried sausages - chicken for me & pork for The Boy. We exist in harmony :)
to add to that. this is for the real thing sausages. the fat ones filled with pork. not the pansy frankfurters that try and pose as sausages.

a trick my mom taught me. put some water in a pan and heat. Then add the sausages to it. Let the water boil. Then take the sausages out and fry. They will not react violently and try and blind you in the eye with their sputtering and splitting. and they taste just as good : )
The knife said…
@Scarlett: Love's got nothing to do with my cold front towards pork sausages :(

@AGG: that's spoken like a true Bengali Tigress.

That too, and put a lid immediately over the pan
k said…
Option - open ref - cut pack - bite
PreeOccupied said…
I am sassy about sausages - especially the pork ones. Everything else is cheating the real sausage-eater. Did I tell you I used to steal sausages from my Mum's fridge as a four-year-old!

K, try broiling the sausages or frying them on a grill pan after you have pricked them with a fork a few times.
The knife said…
@K - :)

@Pree: At the risk of sounding defensive, pork is my fav meat and chicken sausages are just slightly above the ev chain than tofu sausages.... but ki korbo, shorir ta to rakhte hobe
Nice post! I personally prefer to poke the skin (as you mentioned) and then grill the sausages as its the best way to get rid of most fat in the sausages.
The knife said…
@Sanchita...thanks for writing in. I'll be really honest here, never thought that the fat drains of if you poke holes :)
Miri said…
Have you tasted sausages which have just been boiled? they taste great too, though I fry them as you do.