How to Crisp Up a Sausage

Published on Thursday, June 3, 2010, by CHOW Video Team / Edit Post

How to Crisp Up a Sausage

Master sausage-maker Ryan Farr of 4505 Meats wants everyone to be empowered to perfectly prepare the sausages he makes. And if a crispy sausage is what gives you strength, Farr provides the means to that end. Those means involve butter. Ryan Farr is participating in this year’s Eat Real Festival.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

ALLCHOW Tip
POST A COMMENT |4 Comments

COMMENT

  • At about 20 seconds he says "...create a sear on the outside where the pan can reach..." What does that mean??

  • I've used my sandwich press to cook sausage with great success. you get a crisped skin and juicy sausage. No butter necessary!

  • Looks great to me!

  • If I fried sausage in butter, my wife would neuter me!