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Butter Soy Sauce Sausages
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Add vegetable oil to a frying pan and place in the sausages of your choice.
Ingredients for this step
Sausages
6 pieces
Vegetable oil
1 teaspoon
0:13
~1 min
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Ingredients
1
Add vegetable oil to a frying pan and place in the sausages of your choice.
Sausages 6 pieces
Vegetable oil 1 teaspoon
0:13
~1 min
2
Turn on the heat and first bring the pan up to temperature over medium heat.
0:17
~1 min
3
Roll the sausages to coat them all over with oil. This is a key point that spreads the heat evenly and prevents uneven browning.
0:22
~1 min
4
Once the pan is nicely heated, immediately lower to low heat and brown the surface slowly.
0:27
~1 min
5
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.
0:44
~5 min
6
Rolling them around over low heat, cook until the moisture and fat inside expand and the sausages are plump and taut.
1:02
~2 min
7
Once they have an appetizing brown color, add about half a tablespoon of water.
1:16
8
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.
1:19
~1 min
9
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.
2:01
~1 min
10
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.
2:26
11
Turn off the heat and finish with a generous sprinkle of black pepper.
2:44
1
Step 1
Add vegetable oil to a frying pan and place in the sausages of your choice.
Sausages
6 pieces
Vegetable oil
1 teaspoon
3
Step 3
Roll the sausages to coat them all over with oil. This is a key point that spreads the heat evenly and prevents uneven browning.
Sausages
6 pieces
Vegetable oil
1 teaspoon
4
Step 4
Once the pan is nicely heated, immediately lower to low heat and brown the surface slowly.
Sausages
6 pieces
5
Step 5
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.
Sausages
6 pieces
6
Step 6
Rolling them around over low heat, cook until the moisture and fat inside expand and the sausages are plump and taut.
Sausages
6 pieces
7
Step 7
Once they have an appetizing brown color, add about half a tablespoon of water.
Sausages
6 pieces
Water
1/2 tablespoon
8
Step 8
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.
Sausages
6 pieces
Water
1/2 tablespoon
9
Step 9
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.
Sausages
6 pieces
Butter
10g
10
Step 10
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.
Sausages
6 pieces
Soy sauce
1/2 teaspoon
11
Step 11
Turn off the heat and finish with a generous sprinkle of black pepper.
Sausages
6 pieces
Black pepper
to taste
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