I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm.
The sausages are delicious, but how can I do this next time without producing so much smoke?
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Use less heat.
It's not clear if you used any fat here. If you do, you have to be aware of the smoke point of whatever oil you're using.
By turning down the heat you'll decrease the amount of fat you are burning, and turning into smoke. If you want to still get a nice crisp exterior you can briefly sear your sausages on high heat prior to fully cooking. Although, his might be irrelevant since you don't really get good sears with a non-stick surface.
A lower heat.
You should be able to fry them at a comfortable heat (e.g. medium rather than medium high).
Also, if you add any oil to the pan, use a higher smoking point oil like canola. If you have a splatter screen, that can help to trap some of the oil rather than letting it fall back into the pan and burning.