Sausage and Fries
A no-nonsense pairing: crisp, double-cooked homemade fries with well-browned sausages. Quick, reliable, and loaded with savory crunch.
Servings: 4 servings
Calories: 420kcal
Equipment
- Heavy skillet or cast-iron pan - for even browning of sausage
- Large heavy-bottomed pot or deep fryer - for blanching and frying homemade fries
- Wire rack and baking sheet - for draining and keeping fries crisp
- Mandoline or sharp chef's knife - for uniform fries
Ingredients
- 900 g 2 lb Russet potatoes, peeled and cut into sticks
- 1.1 L 4 cups Water, plus ice
- 15 g 1 tbsp Kosher salt
- 60 ml 4 tbsp Neutral oil
- 680 g 1.5 lb Sausages, pork or preferred variety
- 15 g 1 tbsp Butter or oil for finishing
- 5 g 1 tsp Smoked paprika
- To taste black pepper and parsley
Instructions
- Soak the cut potatoes in 1.1 L (4 cups) ice water for 30 minutes. This removes excess surface starch, preventing fries from bonding and helping crispness.
- Drain and pat the fries completely dry. Dry surface equals proper browning. If wet, the oil splatters and fries steam rather than crisp.
- Heat oil in a deep pot to 150 C (300 F). Blanch fries in batches for 5 to 6 minutes until tender but not colored. The blanched fries will feel soft and slightly translucent.
- Remove blanched fries, drain on a wire rack, and cool for 10 minutes. Cooling firms the interior and readies them for final fry.
- Increase oil to 190 C (375 F). Fry the cooled fries in batches for 2 to 3 minutes until deep golden and crunchy. They should snap when bent and show a toasted aroma.
- Transfer fries to a rack, season immediately with 15 g (1 tbsp) kosher salt and smoked paprika if using. Seasoning adheres best while the fries are hot.
- While fries cool slightly, heat a heavy skillet over medium-high. Add sausages and sear for 3 to 4 minutes per side, turning for even color. You should hear a steady sizzle and see a browned crust.
- Lower heat to medium, add 15 g (1 tbsp) butter or oil, and continue cooking sausages until internal temperature reaches 71 C (160 F) for pork. The casing should be browned and slightly crisp.
- Rest sausages 3 to 5 minutes. Resting lets juices redistribute. Slice on the bias for nice presentation and combine with fries. Garnish with black pepper and parsley.
Notes
- Soaking is key: Ice water removes surface starch for maximum crispiness.
- Two-stage fry: Low-temp blanch then high-temp finish ensures fluffy interior and crisp exterior.
- Test sausage temp: Use a probe thermometer for safe, juicy results.
- Keep fries dry: Moisture kills crispness; pat dry and cool between fries.