Fried Sausages is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic breakfast dish of sausages that are fried in butter and served on toast. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Sausages.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED SAUSAGES.
[Illustration: FRIED SAUSAGES.]
838. INGREDIENTS.—Sausages; a small piece of butter.
Mode.—Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a small piece of butter. Keep moving the pan about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they will be sufficiently cooked, unless they are very large, when a little more time should be allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some counties, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about 10 or 12 minutes.
Time.—10 to 12 minutes.
Average cost, 10d. per lb.
Seasonable.—Good from September to March.
Note.—Sometimes, in close warm weather, sausages very soon turn sour; to prevent this, put them in the oven for a few minutes with a small piece of butter to keep them moist. When wanted for table, they will not require so long frying as uncooked sausages.
Modern Redaction
Ingredients:
8 sausages (2 per person)
4 tbsp butter
4 pieces of toast
Method:
Melt the butter in a large frying pan. Prick the sausages with a fork (to prevent then from bursting) then add to the hot butter. Fry, turning frequently, for about 10 minutes, or until well browned all over and cooked through. To serve, place a piece of toast on a dish, place the sausages on top and bring to the table.
If you are going to boil the sausages, instead of frying, bring a pan of lightly-salted water to a boil. Add the sausages and cook for about 10 minutes, or until done through. Serve on a piece of toast, as you would fried sausages.
