1, sausage should be returned to near room temperature first.
Sausages in the original frozen state should be thawed in cold storage until they are soft. The frozen sausage should be taken out at room temperature of 10 ~ 30 minutes, then fried and baked (not more than 30 minutes). Let the sausage return to the temperature close to room temperature, it will be easier to fry, easy to cook inside and outside, and will not burst because of the large temperature difference between inside and outside.
Put only a few drops of oil in the pot.
Try to use a pan, so that many sausages can be heated evenly when frying.
Just put a few drops of oil in the pot.
A few drops of oil are only used to melt the fat in the sausage.
Oil heats up quickly, and only a few drops of oil can make sausages reach the melting temperature of oil quickly.
But not too much oil. Too much oil will turn into fried sausage, and the crispy skin will not fry.
Although there is no oil at all, it can be fried in a non-stick pan, but the oil in the sausage will not melt to form gravy and crispy skin.
If you bake it directly with charcoal fire, you don't have to worry about oil.
3. Fry the flanging with minimal fire (or charcoal fire) 12 ~ 15 minutes.
According to years of experience, as long as the sausage 12 ~ 15 minutes is fried with the smallest fire, the sausage will be roasted inside and out, just right.
Starting with the sausage, as long as the fire is small enough, the oil in the sausage will melt and seep out in about the eighth minute.
Frying on low heat for a few minutes will make the melted oil have a subtle frying effect, and the sausage will be delicious.
In the meantime, you should always roll the sausage to heat it evenly, but you don't have to keep turning it. It can be fried about once a minute.
We don't sell grilled sausages, so we don't need to keep warm or wait for someone to eat. Therefore, after frying, you must eat it quickly to enjoy the delicious sausage.
The skill of frying and roasting sausages is as simple as that. You don't need to steam sausages first, or poke holes with toothpicks, or make several cuts with a knife. Steaming or punching a hole in the sausage surface will only make the valuable gravy lose and the sausage will not fry (because the water flowing out will make the casing not brittle). As long as the sausage is returned to near room temperature and fried slowly, the sausage will not burst.