Get your pan screaming hot with a little oil—something with a high smoke point, like canola or avocado oil. Butter is nice, but it burns faster than a vampire in sunlight, so save it for a last-minute finish. Place your sausages in the pan and don’t touch them. I repeat, do not touch them.
Let them sit for about 3 to 4 minutes per side. You’re looking for a deep, mahogany brown crust. Flip them carefully, and you’ll hear that glorious sizzle—the sound of success. Rotate them to get the sides, too. Total fry time is usually 6 to 8 minutes, depending on your heat.
Pro tip: If you want to be extra fancy, deglaze the pan with a splash of beer or apple cider vinegar after the sausages are out. Scrape up those browned bits and drizzle that magic over the finished product. Your taste buds will throw a parade.
What if I’m in a rush? Can I skip the boil?
Yes, you can. But you’ll be in cheat-mode. You’ll have to cook them on a lower heat for longer, flipping constantly, just to get the inside cooked without burning the outside. It’s like trying to tan your back while wearing a parka—it just doesn’t work well. Boil first, fry later. Your patience will be rewarded with perfection.
Parboil Sausages Before Bbq at Dorothy Hood blog
Also, don’t even think about boiling frozen sausages. Thaw them first, you maniac. Frozen sausages in boiling water are a one-way ticket to the world of “mushy middle, leathery outside.” Not a fun place.
