Pan Fried Sausage Links Food

FRYING-PAN SAUSAGE HOTPOT

Steps:

• Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
• Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning.

PAN-CRISPED SAUSAGES

Steps:

• Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)
• Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes. Serve with cheeses.

FRIED PEPPERS, ONIONS AND SAUSAGES

Steps:

• Heat oil in large skillet over medium heat.
• Add peppers, onion, garlic and vinegar and saute 10 minutes.
• Cover and cook until tender, about 5 minutes longer.
• Season to taste.
• Meanwhile, cook sausage in another large skillet over medium-high heat until brown and cooked through, turning occasionally, until skin is browned and lightly blistered, about 15 minutes.
• Transfer to platter; surround with pepper mixture.
• Serve with polenta.