Common mistake when preparing sausages

Common mistake when preparing sausages

It's all a question of time and heat with sausages. There's nothing wrong with a quick fry if you're in a rush, but if you want to extract the most flavor and ensure your sausages live up to their full potential, you need to drastically reduce the heat, and be patient.

For the best possible burgers, frying gently, in unsalted butter and on a low-medium heat for around 30 minutes, is a winning method, TheWhyChef explains.

Doing so brings about extra flavor, and a softer texture. Butter, rather than oil, is advisable – because it better compliments the pork, TheWhyChef believes. You don't need salted butter with sausages – they're salty enough.

You still need to occasionally turn the meat – but the crucial thing is biding your time and not whacking up the hob. You might be hungry, but your breakfast will be all the better for a longer pan-fry.

TheWhyChef says: “The higher the heat, the less the fat renders, the faster the skins burn, and the less likely you are to have a cooked centre before the outer edges start to get tough.”
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