Step 1. Remove the sausages or sausages from the refrigerator ahead of time. They should “rest” at room temperature for about 20 minutes so that the skin does not break during cooking.
Step 2. Choose the right frying pan: you need pans with a thick, heavy bottom and always with a non-stick coating. Which cover is better, by the way, you can read the link – there you will find a complete analysis with pros and cons. Preheat a skillet over low to medium heat so that the bottom is both calcined.
Step 3. Perhaps the most difficult in our conditions: Jeff Baker advises greasing the pan with duck or goose fat. But, perhaps, ordinary bacon is suitable – a product that is much dearer to a Russian person. It is necessary to evenly lubricate the bottom, but do not overdo it: there should be no pools of fat in the pan.
Step 4. Place the sausages in a skillet so that they do not touch each other and sauté over medium heat. Turn the sausages over from time to time so they brown evenly. The cook advises to fry the sausages for 10-12 minutes – but this is if you have a natural product, with a lot of meat and in a natural casing.
Step 5. Remove the sausages from the heat, put them on a plate and let them cool slightly – after a few minutes they will become much softer than they would be in the heat of the heat.
In addition, Baker pointed out the most common mistakes in making sausages. The first is to pierce them before cooking. So juice flows out of them, and at the exit you get a dry tasteless sausage, made as if from cardboard. The second is deep-fried sausages. With this method of preparation, the skin becomes tough, and inside that sausages, that sausages become dry. The third is baking sausages. You cannot get a balanced delicate taste of sausages from the oven.