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Recipe Tags:

Food

Recipe Instructions:

1 pound fresh, loose sausage
3 tablespoons canola oil, plus more as needed

Directions
Roll the sausage into balls, estimating about two tablespoons each.
Heat a large cast-iron pan over medium heat. The pan should be big enough to fit all the meatballs comfortably—a 10-inch is just big enough. Add the oil. If there’s not enough oil to form a thin layer, add a little more. When the oil is hot and shimmery, add the meatballs. They should sizzle loudly.
Pan-fry the meatballs for about 8 minutes—turning each one every couple minutes—until browned and crusty on the outside and cooked through on the inside (at least 150°F on an instant-read thermometer for pork, 160°F for poultry).