Butter Soy Sauce Sausages

Add vegetable oil to a frying pan and place in the sausages of your choice.

Turn on the heat and first bring the pan up to temperature over medium heat.

Roll the sausages to coat them all over with oil. This is a key point that spreads the heat evenly and prevents uneven browning.

Once the pan is nicely heated, immediately lower to low heat and brown the surface slowly.

Keeping the heat low, cook slowly while rolling them to drive off excess surface moisture. As the moisture reduces and the temperature rises, the Maillard reaction gives them a nice brown color.

Rolling them around over low heat, cook until the moisture and fat inside expand and the sausages are plump and taut.

Once they have an appetizing brown color, add about half a tablespoon of water.

Cover immediately and steam-fry for about 30 seconds. The steam envelops them, cooking them evenly to the center while limiting the loss of juices.

When the time is up, remove the lid and finish by adding butter, coating them all over. It lends a rich aroma and crisps the surface once more.

Once the butter coats them all over, add a little soy sauce down the side of the pan. Let it heat for a moment on the hot pan surface to bring out the savory aroma of browned soy sauce, then quickly coat the sausages before it burns.

Turn off the heat and finish with a generous sprinkle of black pepper.