Breaded and fried sausage

Ingredients

• 8large link sausages
• 2eggs
• to tastebreadcrumbs
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Beat the eggs

   Beat the eggs in a bowl and season them very lightly with salt.

2. 2

   Cut and dip

   Halve the sausages lengthways, then dip them in the beaten eggs.

3. 3

   Coat in breadcrumbs

   Turn the sausages in the breadcrumbs, making sure they are completely covered.

4. 4

   Heat the oil

   Pour a little olive oil into a non-stick frying pan and heat it to the right temperature.

5. 5

   Fry the sausages

   Fry a few sausages at a time, turning them on all sides so they colour evenly.

6. 6

   Drain the excess

   As they finish frying, transfer the sausages to kitchen paper to drain.

7. 7

   Serve immediately

   Once all the sausages are fried, arrange them on a serving plate and serve straight away.

What is breaded and fried sausage?

This Italian-style main course coats sausage in egg and breadcrumbs before frying it in a pan. The result pairs the savoury, rich sausage with a crisp outer layer.

The method is simple, so even coating and frying in small batches matter most. Serving the sausages promptly helps keep their crust crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 836 calories, 35g protein, 20g carbs, 67g fat.

The sausages provide most of the protein and fat, while the breadcrumbs and egg coating contribute carbohydrates and some additional protein. Olive oil used for frying adds fat, with the amount absorbed depending on the cooking. Balance the plate with green vegetables or salad alongside.

Choosing the sausages

Size: The recipe calls for eight fairly large link sausages, cut lengthways into halves. This exposes more surface for the egg and breadcrumb coating.

Seasoning: Sausages can already be quite salty, which is why the eggs are seasoned very lightly. Taste the finished dish before adding any extra salt at the table.

Getting an even coating

Egg: Dip each sausage half in beaten egg so the crumbs have a surface to cling to. Let any excess egg drip off before coating.

Breadcrumbs: Turn the pieces until they are covered all over. A complete coating helps create an even crust during frying.

Frying in batches

Pan space: Fry only a few pieces at a time, as directed, and turn them around the pan for even colour. Crowding makes them harder to turn and colour uniformly.

Oil: Use a little olive oil in the non-stick pan and let it heat before adding the sausages. The recipe gives no exact oil quantity or temperature, so watch the pan and avoid letting the coating burn.

Checking the finish

Colour: Turn the sausages on all sides until the breadcrumb coating is evenly coloured. Because sausage size and pan heat vary, check that the centre is cooked through before serving.

Draining: Move each batch onto kitchen paper to remove excess surface oil. Serve as soon as the final batch is ready for the crispest coating.

What to serve alongside

A crisp green salad or cooked green vegetables make a fresh contrast to the fried coating. Add boiled or roasted potatoes if you want a more substantial plate.

Keep any sauces on the side so the breadcrumbs stay crisp until you eat.

Recipe notes & tips

• Season the beaten eggs sparingly, as the sausages may already be salty.
• Make sure each sausage half is coated on all sides with breadcrumbs.
• Heat the oil before adding the first batch, but do not let the coating scorch.
• Fry a few pieces at a time so you can turn them easily.
• Drain the fried pieces briefly on kitchen paper before serving.
• Check that the sausage is cooked through before serving.

Variations

• Herb crumbs: Mix finely chopped parsley into the breadcrumbs for a fresh herbal note.
• Garlic crumbs: Add a little finely grated garlic to the breadcrumbs for extra savouriness.
• Peppery coating: Add black pepper to the beaten eggs before dipping the sausages.
• Fine crumbs: Use finely ground breadcrumbs for a more even, close-fitting coating.
• Salad plate: Serve with a sharp, dressed green salad to contrast with the fried sausage.

Common mistakes to avoid

• Over-salting the egg: Sausages can be well seasoned already, so add only a little salt.
• Patchy coating: Turn each piece in the crumbs until every side is covered.
• Crowding the pan: The pieces are harder to turn evenly, so fry only a few at a time.
• Oil too cool: The coating may absorb excess oil, so let the oil heat before frying.
• Oil too hot: The crumbs can darken before the sausage cooks through, so lower the heat if they colour too quickly.
• Leaving them to stand: The crust can soften, so serve the sausages soon after frying.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat in an oven or frying pan until hot throughout; the coating may be less crisp than when freshly made.

Frequently asked questions