We all love pork sausages – it’s one of my husband’s ultimate favourite things to eat. The frustrating thing about pork sausages is that although they have this thick casing around them, they generally burst open … furthermore all the juicy flavours and brownness from the pan stays on the skin. For those that are like me … we generally tend to rip the skin off and set it to one side – and there goes the flavour with the skin! Well I have now worked out how to perfectly fry a sausage without it breaking or bursting or skin and with loads of flavour – I want to share this with you today … it will change your entire outlook on pork bangers!
1. Firstly add the sausages to a pan with a little water – about a cup of water for 6 sausages – put the lid on the pan and simmer for 10 minutes.
2. Then put the sausages into cold water and take the casings off.
3. Now put some butter and olive oil in a pan, add the sausages and fry till golden brown – perfect!
I decided to serve these porkies with lovely mushrooms, thyme and lemon. The lemon cuts through the richness and its perfect just with a piece of bread on the side. Enjoy!
- For sausages
- 6 Pork Sausages
- +- Cup of water
- 20g Butter
- 1T Olive oil
- For mushrooms
- 400g Mushrooms sliced – I love a variety of different mushrooms
- 30g Butter
- 1T Olive oil
- Handful of fresh thyme
- 1 Lemon
- Salt
- Black pepper
- Cooking the sausages - Add the sausages to a pan with water – put the lid on and simmer for 10 minutes. Then put into cold water to cool it down - remove the casings. Now put the butter and olive oil in a pan, add the sausages and fry till golden brown and perfect!
- Cooking the mushrooms - Add half the butter, oil, mushrooms and thyme in a very hot pan. Season with the salt and pepper and fry till golden brown. Do the same with the next batch. Squeeze the lemon juice over the mushrooms when done.
- To serve - Put the mushrooms in a serving dish and add the sausages – serve with some fresh bread.
Oh, I forgot to include one more ingredient: a couple of dashes of Soy Sauce (just before you add the olive oil)… About 2 tbsp or so…
Once again… enjoy if you try it out!!!
Hi Anel,
I see this is an old post, but I must say I have not thought about doing pork sausages that way. If you don’t mind, I’d like to share my pork sausage and mushroom recipe. I just did this on a whim one day and I’ve never looked back. It’s very easy and is, in my opinion, one of my least PT type of dish to make.
1 pack good (store bought fresh, not frozen) pork sausages
6 (large) braai mushrooms
A dash of extra virgin olive oil
Freshly ground salt and pepper to taste (for the shrooms)
Roughly 1 tbs of italian herbs
Preheat oven to 180 (I use a convection oven with the fan on, so times may vary a little, but it shouldn’t be by too much so maybe 10 minutes or so).
While preheating, place the sausages in a large casserole (or your favourite ovenproof dish with a lid), then place the mushrooms over the sausages. Add the herbs/salt/pepper and then the olive oil.
Place the lid on the dish and shake so the ingredients mix in the dish and let it rest. Don’t shake it too much or hard or else you will break the mushrooms up. When the oven is ready, put the dish in the oven for 30 minutes (convection oven time). About 10 minutes before time, shake the dish again.
The sausages will be soft (including the skin) and the mushrooms will be cooked but still firm. Also, the skin shouldn’t peel much ( if at all).
This dish can be served as is, or (with my favourite) mashed potatoes. My little lady is a certified chef and (obviously) can cook up 5 course meals fit for royalty and yet she still begs me to make this! 😀
ps: I have an awesome mashed potato recipe as well. If you want I will share that too.
Cheers and thanks again for the awesome tip!
Groot plesier – was heerlike om saam te klets
Dankie vir die lekker impromptu chat saam met Sarel van Sabie op Radio Laeveld 100.5fm – geniet jou blog en die resep vir die winter. Groete, Robin
You are going to love it!
Thanks Sue
Nice one Anel!
I love this idea. I would never have thought you can take the casings off before you fry them without them falling apart. Thank you for sharing this trick. I will definately cook them that way in future 🙂 xx
Hi Paul dankie vir die inpop! 🙂 Yip dit is so … daarom koop ek my worsies by Joostenberg – die beste!
Dankie vriendin!
Hi Anel. Jou resepte word getoets …. Die worsies lyk rerig yummy en ek geniet dit net so baie, maar het jy al gekyk wat hulle alles daar instop?? The mind boggles!
Oh my hat, this looks amazing!! Photos are just so droolworthy and cooking the sausies your way is amazing!