Sausages are sauteed or pan-fried using the same techniques as for other meats. For many kinds of sausages, the browning that results makes them more appetizing than simmered ones.
If the sausages are not raw, it is necessary only to cook them until they are lightly browned and heated through. If they are raw,lower heat is necessary so they have time to become completely cooked by the time they are browned.
Sauteing and pan-frying are used not only for sausages in casings but also for patties and crepinettes,which are sausage patties wrapped in caul fat (see p. 281). Do not press on the patties with the spatula while cooking.This forces out juices and makes them dry.
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