How To Cook Italian Sausage

We have salami here, which is about as Italian as you can get, and I'm just going to pop them in the pan like this. They're not going to take terribly long. You can cook chorizo like this as well.

I like to do it from cold, so the pan isn't so hot because you do have a little bit more control over the cooking process, and also, what will happen is as soon as these are ready, we can quickly just flip them over, and I think this sort of sausage is going to work particularly well as a compliment dish. So, for example, you can pop these in with pasta, you can have these in with eggs, I think it works beautifully with a bit of grilled fish. Now, they're just getting to the point where I can turn them over.

It's actually a healthier way of eating this sort of sausage, because of the sausage making process, it's cured meat, so what we're doing is melting away quite a lot of the fat, and as you can see, I'm just cooking these very delicately because you can lose them if the pan's too hot, and I'm just going to keep turning them until I have the texture and the consistency I want. So I've turned these over about a half a dozen times each, they're really on their way, and I think just to finish the job off, what you want to do is now that they're off of the heat, you just stick them onto a bit of kitchen paper, like that. Just drain off some of the fat before we plate up.

Now, that's how you cook Italian sausage. .