Secrets to perfectly fried sausage: 1. Say goodbye to a cold pan and oil! One of the most common mistakes is throwing the sausage into a cold pan with oil. Low temperature and vegetable fat do not ...

Blackstone Sausage Fried Rice is my newest twist on fried rice! Hibachi Fried Rice cooked on the Blackstone is one of my ...

Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes. In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat ...

Cabbage and sausage is a classic Polish dish that typically features kielbasa and has been enjoyed for centuries. It's a classic for a reason: cabbage is at its best when paired with salt and fat ...

It takes less than 10 minutes to cut up the ingredients, then about five minutes to cook them. For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both.

Meanwhile, heat oil in a large skillet set over medium-high. Add sausage and cook, breaking up the meat with the back of a spoon, until well browned and cooked through, 8 to 10 minutes.

Toast the rice powder: Toast a pinch of rice in a small, dry pan for two to three minutes until tinged bronze. Grind to a fine grit using a pestle and mortar. Score the sausages with the tip of a ...

Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes. In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several ...