Understanding Your Heat Zones
First things first, let’s talk about your stovetop’s heat zones. You know, not all burners are created equal; some have got the oomph for quick sears, while others are mellow fellows for a gentle simmer. The key is knowing how to use them to your advantage.
High Heat: This is your go-to for a quick sear, locking in all the juicy flavors. Get your pan screaming hot, but don’t burn down the house!
Medium Heat: Ah, the middle child of heat. Perfect for cooking your sausages evenly without turning them into charcoal.
Ingredients with Measures
12 Pork Sausages
1 cup (250ml) Beef Stock
1 can (14oz/400g) Chopped Tomatoes
2 tbsp Worcestershire Sauce
1 tbsp Mustard (English or Dijon)
1 medium Onion, sliced
1 Apple, cored, peeled, and sliced
1 clove Garlic, minced
1 tsp Cornstarch (Cornflour)
1 tsp Dark Soy Sauce
¾ tsp Smoked Paprika
¼ tsp Cayenne Pepper (or to taste)
2-3 sprigs Fresh Thyme
Salt & Black Pepper, to taste
Olive Oil, for frying
Understanding Your Heat Zones
First things first, let’s talk about your stovetop’s heat zones. You know, not all burners are created equal; some have got the oomph for quick sears, while others are mellow fellows for a gentle simmer. The key is knowing how to use them to your advantage.
High Heat: This is your go-to for a quick sear, locking in all the juicy flavors. Get your pan screaming hot, but don’t burn down the house!
Medium Heat: Ah, the middle child of heat. Perfect for cooking your sausages evenly without turning them into charcoal.
Ingredients with Measures
12 Pork Sausages
1 cup (250ml) Beef Stock
1 can (14oz/400g) Chopped Tomatoes
2 tbsp Worcestershire Sauce
1 tbsp Mustard (English or Dijon)
1 medium Onion, sliced
1 Apple, cored, peeled, and sliced
1 clove Garlic, minced
1 tsp Cornstarch (Cornflour)
1 tsp Dark Soy Sauce
¾ tsp Smoked Paprika
¼ tsp Cayenne Pepper (or to taste)
2-3 sprigs Fresh Thyme
Salt & Black Pepper, to taste
Olive Oil, for frying
