Fried sausage is a true classic of barbecue cuisine ... Say goodbye to a cold pan and oil! One of the most common mistakes is ...

Divide the dough into four and roll each piece into a sausage that is about 50cm/20in ... Heat the oil in a frying pan and cook the gnocchi on each side until golden brown. Heat a large saucepan ...

But it's even better if the mixture is pan-fried, to give it a brown, crunchy crust. This dish uses lap cheung (wind-dried sausage), yuen cheung (liver sausage; it's even better if it's made with ...