Master the art of frying sausage: Crispy skin, juicy inside
Fried sausage is a classic dish on the tables, perfect for both morning and evening meals. Its golden, crispy skin combined with a juicy interior makes it hard to resist. However, it's worth noting that it’s a rather fatty product, so frying it without added fat might be a healthier choice.
Fans of fried sausage know that the key to culinary success is achieving a perfectly browned, crispy skin and a juicy center. Mastering frying methods that limit the amount of fat while maintaining full flavor doesn't require great skills—just a few proven tricks.
Take the sausage out early
Before frying, it's advisable to take the sausage out of the refrigerator about 40 minutes in advance. This allows it to reach room temperature, ensuring even cooking. This method prevents situations where the inside of the sausage remains undercooked while the skin burns too quickly.
Don’t fear the heat
One of the most common mistakes when preparing sausage is placing it in a cold pan and adding vegetable oil. This method of frying doesn't promote the desired crispness—low temperatures and certain types of fat can negatively impact the flavor and texture of the dish.
So how should you properly fry sausage? The key is to thoroughly heat the pan and use goose fat, which handles high temperatures much better than typical vegetable oils. This fat allows for quick frying, giving the sausage an exceptional crispness and deep flavor.
Don’t score or pierce
When frying sausage, it's best to use tongs instead of a fork. Piercing the meat can cause the juices to leak out, making the sausage dry and less flavorful. It’s equally important to maintain the right spacing between the sausages in the pan—this allows them to cook evenly on each side.
By following these few simple tips, you can effortlessly fry the perfect sausage without excess fat. The result will be an appetizingly crispy skin and juicy interior, bursting with full flavor. Enjoy your meal!
