How do you cook/fry sausages without the skin/casing bursting ??!
How do you cook/fry sausages without the skin/casing bursting ??
I've fried in a frying pan over various heats, bar-b-queing, roasting in the oven, but they always split open. Yet my local shopping centre food plaza has perfectly fried sausages with everything intact. My questions regretably illicit a no comment response from the counter staff.
Answers:
I usually steam them first- place sausages in the fry pan, add a small amount of liquid ( beer for bratwurst, water or apple juice for breakfast sausage, white wine, etc- whatever "goes" with the type of sausage" and enough liquid to reach about 1/2 way up the sausages. Turn often and the liquid should evaporate, the sausages will brown nicely and be cooked through with a crisp crust.