Preparation of raw sausages

There are many ways that lead from a completely raw sausage to a perfectly grilled/fried one. When grilling is out of question we can still use frying pan and oven for the cause. When preparing just a few pieces (1-5) we recommend a frying pan. When we prepare more than five (the number of sausages a frying pan can handle easily) we use the oven.

We at Feri's don't really do this, but feel free to measure the inner temperature of the sausage. It's supposed to be perfect once it reaches 71 Celsius.  

FRYING PAN

  • Turn the stove to low to medium heat
  • Separate the sausages if they are still linked, put them in the pan
  • Add a little oil or butter. No need for so much, as the sausage's own juices will help later
  • Leave it for about 10 minutes, occasionally turn the sausages or just shake the pan with a few firm moves
  • Poke a few holes with a toothpick on each sausage only if a larger bubble of gases or liquid builds under the casing 
  • After approx. 10 minutes remove the lid and pour out excess liquid if needed
  • Turn on the heat to medium to high and fry a crispy skin on the sausages. It takes about 5 minutes.
  • If unsure about the readiness, just cut one sausage into half and check the inside

OVEN

  • Turn on the oven to 150-180 Celsius. The lower the heat the more time it takes to prepare the sausages. However, overheated oven will drain all juices off the sausages making them too dry.
  • Separate sausages with a scissors or knife. Place them in an oven tray, preferably a not too shallow one (juices!). Add a half a cup of water.
  • Leave sausages in the oven for 45 minutes.
  • After 30 minutes remove excess liquid, otherwise the skin will be too chewy.