How to Fry Smoked Sausages
Christmas Recipes Pork Romanian
This is my technique for frying traditional smoked sausages. They don't crack and don't splatter the stove. The technique is very simple: first I boil them in a little water so they cook through to the center and release their fat, then I let them brown in their own fat.
If you want to make them in the oven, use the oven-baked ribs recipe, just place them in the pan among the ribs.
Ingredients
1 link of homemade sausages, smoked
a little oil (or lard; optional)
How to prepare how to fry smoked sausages
- Cut the sausage into pieces as long as you want. I cut them shorter, about 4 cm, so they can be eaten in 2 bites.
- Place the sausages in a pan so they are in a single layer, better a bit crowded than spread out. So choose a pan that fits them as well as possible.
- Pour two fingers of water (I put about 1/2 cup in my skillet) and bring to a boil. Reduce heat to medium-low and let them simmer with the lid slightly ajar. Stir a few times during this time. The sausages will simmer for about 20 minutes and will release their fat into the water.
- When you hear sizzling in the pot, it's a sign that the water has evaporated and only the fat released by the sausages remains in the pot. Check the fat - if there's very little (depending on how fatty the sausages are), you can add 1 tablespoon of oil (or lard).
- Put the lid on the pot and let the sausages fry until nicely browned, stirring about 2 times during this time so they cook on all sides (takes about 10 minutes).
- The sausages are good immediately or reheated. Serve with sauerkraut (gherkins, peppers stuffed with cabbage) and mashed potatoes, or just with mustard and country bread.
The sausages cut into pieces
In the pot with water
Boiling for 15 minutes now, releasing their fat
They start to brown (I help with a little lard, they released too little)
Stir them to brown evenly
