Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown bits. I then cooked the onions and peppers on the same heat (6 / medium). The brown bits seemed to dry up and eventually collected and burned.

What did I do wrong and what could I have done to prevent them brown bits from burning?

Also, how much oil are you supposed to put in the pan to brown the meat? Just enough to coat the entire bottom of the pan? More or less?

share|improve this question
5  
I don't think I've ever cooked (pork) sausage in any oil... Typically they're so fatty that they quickly provide their own grease. –  Rikon Oct 3 '11 at 0:57
add comment

2 Answers 2

up vote 5 down vote accepted

Stirring and scraping would prevent burned bits. The onions and peppers release water as they cook the mechanical action of stirring and scraping pulls up the brown bits before they burn and incorporates them into the peppers and onions.

share|improve this answer
    
I really don't know which answer to choose. This one or the one about lowering the heat. I'm choosing this one because it has more votes, but it was answered sooner. Comments are appreciated. –  Bradford Oct 4 '11 at 13:52
add comment

Using less heat will help ensure that fond doesn't become charcoal. Even with a decent amount of oil still in the pan the fond can and will burn if later ingredients are cooked too aggressively before the pan is deglazed.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.