English pan-fried sausages
- Good for breakfast
Less suited for lunch, for dinner.
Four portions of fresh pork sausages pan-fried as the meat component of an English breakfast or bangers menu.
4 servingsFinal yield 520 g
Ingredients
- 600 gPork sausage, link/patty, unprepared
- 5 gOil, sunflower, linoleic (less than 60%)
Method
- Take sausages out of the refrigerator 10 minutes before cooking; do not prick them. Heat about 10 g oil in a wide pan to 160 °C.
- Pan-fry sausages for 16 minutes over medium heat, turning every 2 to 3 minutes so they brown evenly without splitting the casing.
- Rest for 4 minutes; the centre must reach at least 72 °C. Serve one or two sausages per portion according to size.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,772.2 kcal
- Protein
- 92.3 g
- Fat
- 153.8 g
- Total carbohydrate (by difference)
- 5.6 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 45.9 g
- Sodium
- 4,434 mg
- Salt (sodium × 2.5)
- 11.1 g
Per serving
- Energy
- 443.1 kcal
- Protein
- 23.1 g
- Fat
- 38.5 g
- Total carbohydrate (by difference)
- 1.4 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 11.5 g
- Sodium
- 1,108.5 mg
- Salt (sodium × 2.5)
- 2.8 g
Per 100 g of finished food
- Energy
- 340.8 kcal
- Protein
- 17.8 g
- Fat
- 29.6 g
- Total carbohydrate (by difference)
- 1.1 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 8.8 g
- Sodium
- 852.7 mg
- Salt (sodium × 2.5)
- 2.1 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
May contain: Gluten, Soy, Milk, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal