Content

• To step
• Method 1 of 4: Fry in the pan
• Tips

When cooked properly, sausages are firm and a little crunchy on the outside, but wonderfully juicy on the inside. However, there are several ways to get sausage so tasty. Whether you're grilling, boiling, pan-frying or preparing them in the oven, following these simple tips will help you ensure that they always turn out perfect.

To step

Method 1 of 4: Fry in the pan

1. Make a "hot" and a "cool" side of your grill. When the grill is hot you will need to make some minor adjustments. You want one side to stay hot, but the other side to be a bit cooler. This is not that difficult, have a look below:
   • If you have a gas grill, just lower the burner (s) on one side.
   • If you have a charcoal grill, use tongs to sweep the hot coals to one side, leaving only a thin layer on the other side. Carefully put the grid back on the coals.
2. Sear the sausages on the hot side. Now put the sausages one by one on the hot side of the grill. Make sure there is some space between the sausages so that they are cooked properly. Just like with pan frying, you need to loosen them first when they are connected like a pendulum.
   • Turn the sausages over after two minutes. The bottom should now be a nice dark brown. Let the other side sear for a minute before continuing.
3. Place the sausages on the rack. As with the methods above, there should be some space between the sausages to allow them to cook evenly. If the sausages are still together like a sling, loosen them first.
4. Before serving, check that they are cooked. When you have baked the sausage in the oven, a sausage that is ready will look about the same as one from the grill. The outside should be brown and crunchy. The inside is juicy and firm, without pink patches. The juices should be clear.
   • If the sausages still look undercooked, fry them for five minutes at a time and check that they are fully cooked on the inside. Thick, large sausages often take a long time to cook.

Tips

• A perfectly cooked sausage should be within 60-66ºC. If you have a meat thermometer, use it to check that your sausages are good.
• When frying sausages in the pan, use the fat that remains to fry other things (vegetables, bread, etc.). Then those dishes take over the taste of the sausage.
• Sometimes there is a preparation method for the sausages on the package (especially if you bought them in the supermarket) that is different from these methods. Do not panic! Just follow the directions on the package.