Fry’d Sausages

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take half a Pound of Sausages, and six Apples; slice four about as thick as a Crown; cut the other two in Quarters, fry them with the Sausages of a fine light-brown; lay the Sausages in the Middle of the Dish, and the Apples round; Garnish with the quarter’d Apples.

Stewed Cabbage and Sausages fry’d is a good Dish; then heat cold Peas-pudding in the Pan, lay it in a Dish, and the Sausages round, heap the Pudding in the Middle, and lay the Sausages all round thick, up Edge-ways, and one in the Middle at length.