Use low, then medium heat – to heat all the sausage, but not to burn too much.
When frying – sides will “open”, allowing fat from the sausage to pour out into the pan.
In this sausage is only pure ham meat, but “opening the sides” allows to exchange tastes.
When sausage is almost ready – put potatoes and cabbage on the same pan, and quick-fry to season it with the taste of sausage. Nothing of this delicious taste and smell should be wasted!
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