The skin of a sausage contracts as it cooks while the moisture inside expands, and between them the sausage bursts. Crosswise cuts release that pressure and the sausage keeps its shape. The cuts also let the fat and the spices get inside.
Ingredients
For the pan
Optional
Method
-
Score them
Make crosswise cuts along the sausages with a knife.
-
Melt the butter
Melt the butter in a pan over a medium heat.
-
Fry
Add the sausages and cook for 8 minutes, turning occasionally, until browned all over.
-
Season
Scatter with black pepper and chilli flakes. Do not add salt.
-
Add the eggs
If you like, crack the eggs into the gaps and cook for another 3 minutes.
-
Serve
Serve hot, with parsley.
Tips
- Do not skip the scoring; unscored sausages swell, burst and spit fat.
- Do not add salt, as sausages are already salty.
- Do not cook them over a high heat, or the outside burns while the middle stays warm at best.
Nutrition
330
kcal
18 g
Protein
26 g
Fat
4 g
Carbs
2 g
Sugar
Values are per serving and approximate.