COOK WITH LOOPWARENo-Fuss Cooking · Episode 2
Golden Sausages, Straight From Frozen
Six sausages. One container. From freezer to table.
No need to defrost first, and no separate frying pan. The sausages cook from frozen and brown in the same container — boil, drain, colour, serve. One pot, freezer to table.
Ingredients
- 6 sausages (frozen or chilled)
- Water, just enough to cover
- A little cooking oil
Method
- Place the sausages in the 1.6L container and add just enough water to cover them.
- Bring the water to the boil, then reduce to a gentle simmer. Cook until the sausages are piping hot and cooked through — they are fully cooked at this point; the later step is only to colour the skin.
- Carefully drain the hot water completely.
- Return the container to the hob, add the oil, then turn the heat on — starting low. Keep the sausages turning frequently. Some catching on the base, and some colouring of the container, can happen here — it does no harm, and kept off high heat, most of it washes off afterwards.
- Once the skin is to your liking, turn off the heat and bring the same container to the table and serve.
Tips
- Cooking from frozen is the container's party trick — no defrosting, no second pan to wash.
- Draining well before you add the oil is what gets the sausages to colour rather than steam.
- Frying with oil is the step most likely to catch and leave a burn mark — keep the heat low. It takes a little longer, but you get a more even colour and no burnt container.
NoteAlways be careful handling the hot container — always use a cloth or oven glove.