Recipe of Homemade Shallow fried sausages... We don't have to deep fry always

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, shallow fried sausages… we don't have to deep fry always. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Shallow fried sausages. We don't have to deep fry always. #localfoodcontest_kakamega. By using our services, you agree to our Cookie Policy and Terms of. The best way to understand shallow frying is to contrast it with two other kinds of frying: deep frying and pan frying.

Shallow fried sausages… We don't have to deep fry always is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Shallow fried sausages… We don't have to deep fry always is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook shallow fried sausages… we don't have to deep fry always using 2 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Shallow fried sausages… We don't have to deep fry always:

1. Take 1 pack sausages
2. Get Cooking oil

Get a frying pan or skillet hot, add a spoonful of oil, and fry the sausages on either side for a few minutes until browning occurs. Many sausages from Central or Eastern Europe are traditionally eaten boiled. However, they still taste good browned, so don't be afraid to cook them this way. Olive oil and coconut oil are better suited for sautéing (where the food is cut into small pieces so it cooks quickly) rather than shallow or deep-frying because they have a low smoke point,.

Instructions to make Shallow fried sausages… We don't have to deep fry always:

1. Get your pack of sausages
2. Shallow fry on very little heat until you get your desired color. I love mine golden brown.
3. Serve with hot tea, and a slice of bread.

However, they still taste good browned, so don't be afraid to cook them this way. Olive oil and coconut oil are better suited for sautéing (where the food is cut into small pieces so it cooks quickly) rather than shallow or deep-frying because they have a low smoke point,. Apparently, this method gives extra flavour. Deep frying, versus shallow pan frying, results in a totally different taste and texture. The best pots and pans for deep frying are deep enough to fully submerge foods in hot oil and are made of.

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