Perfect Pan-Fried Traditional Smoked Sausages: No Splatter, No Cracking

This is my foolproof technique for cooking traditional smoked sausages without cracking or splattering on the stove. The secret? First boil them gently in a little water to cook through and release their fat, then finish by browning them in their own rendered fat.

Ingredients

1 traditional smoked sausage (house-made or store-bought)
A little oil or lard (optional)

Instructions

Cut the Sausage:
Slice the sausage into bite-sized pieces—about 4 cm works well for easy eating in two bites.
Arrange in a Pot:
Place the sausage pieces in a pot or deep skillet in a single layer, slightly packed rather than spread out. Use a pot that fits them snugly.
Add Water and Boil:
Pour in enough water to cover about two finger-widths (approx. ½ cup). Bring to a boil, then reduce heat to medium-low, partially cover with a lid slightly ajar. Stir occasionally.
Simmer Until Fat Releases:
Let the sausages simmer gently for about 20 minutes. During this time, they will cook through and release their fat into the water.
Evaporate the Water:
Listen for sizzling sounds—this means the water has mostly evaporated, leaving the rendered fat behind. If there’s not enough fat, add 1 tablespoon of oil or lard.
Brown the Sausages:
Cover the pot and fry the sausages in their fat for about 10 minutes, turning occasionally to brown all sides evenly.
Serve and Enjoy:
Serve the sausages immediately or reheat later. They’re delicious with pickled vegetables (cucumbers, cabbage-stuffed peppers), mashed potatoes, or simply with mustard and rustic bread.

💡 Tips

If you want to bake them in the oven, just place the sausage pieces in the roasting pan alongside pork ribs and cook together.
Adjust the water quantity depending on the fat content of your sausages.
The key is gentle simmering first to avoid bursting the casings and prevent splatter.

📝 Final Thoughts

This method delivers juicy, perfectly cooked smoked sausages with a crispy, golden exterior and no mess. It’s ideal for traditional home cooking and pairs beautifully with hearty sides or rustic breads.