Fried sausages is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of sausages and apples that are fried until browned and served together. The full recipe is presented here and I hope you enjoy this classic British version of: Fried sausages.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Fried ſauſages.
TAKE half a pound of ſauſages, and ſix apples ; ſlice four about as thick as a crown, cut the other two in quarters, fry them with the ſauſages of a fine light brown, lay the ſauſages in the middle of the diſh, and the apples round. Garniſh with the quartered apples.
Stewed cabbage and ſauſages fried is a good diſh ; then heat cold peas-pudding in the pan, lay it in the diſh and the ſauſages round, heap the pudding in the middle, and lay the ſauſages all round thick up, edge-ways, and one in the middle at length.
Modern Redaction
Ingredients:
225g sausages
4 apples, cored and sliced about 6mm thick
2 apples, quartered and cored
Method:
Combine the sausages and apples in a pan. Fry gently until the sausages are lightly browned and cooked through.
When done, arrange the sausages in the centre of a dish and set the apple rings around the outside. Garnish with the quartered apples and serve.
