Photo: from open sources
The expert says that the following mistakes should never be made:
Meat sausages are a wonderful side dish. There are hardly people who would never buy them. However, according to the chef, everyone makes common mistakes when cooking. The Mirror website reports this.
Basic mistakes
The expert says that under no circumstances should the following mistakes be made:
- Do not pierce the shell during frying. All the liquid that adds juiciness flows into the pan, the product will be dry.
- You cannot deep-fry sausages; too high a temperature will make the casing too hard and the meat dry out.
- You can’t bake it in the oven either, because the taste will be completely different.
How to fry correctly
British chef Jeff Baker told us how to fry sausages so that they are perfect. The following recommendations should be followed:
- remove them from the refrigerator 20 minutes before cooking. This way they will gradually fry, and the natural shell will not burst.
- You need to cook the sausages in a non-stick frying pan over low heat first, and then over medium heat
- add a teaspoon of fat and spread it over the entire surface of the pan, greasing it. Then remove excess fat with a napkin
- cook sausages for 10-12 minutes, turning constantly
- Cooked sausages should rest for a few minutes after frying. The ideal temperature in meat is 70°C.
How to choose quality sausages
For sausages and wieners, the optimal color would be pink, light pink or even gray-pink. We are talking about a pale pink meaty shade. But by no means bright pink or even red.
A real, high-quality sausage should be elastic. This means that when pressed, its shape is restored within a few seconds. If this does not happen, most likely the sausages have increased the amount of protein and additives.
