Sautéing and Pan-Frying

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Sausages are sautéed or pan-fried using the same techniques as for other meats. For many kinds of sausage, 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.

Sautéing and pan-frying are used not only for sausages in casings but also for patties and crêpinettes, which are sausage patties wrapped in caul fat. Do not press on the patties with the spatula while cooking. This forces out juices and makes them dry.