"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 02-25-2008, 09:41 PM   #1
Cook
 
Easton's Avatar
 
Join Date: Dec 2006
Location: Chicago
Posts: 66
How to properly cook sausages

Cooking meats is something I still haven't caught on since I started cooking, and sausages are usually a hit or miss. I'm aware that pork has to be cooked thoroughly so I do cook them for some time, and end up coming out dry or tough.

What I usually do is cook up a couple of links of sausage in a pan with olive oil, just to get a little browned. Then I put them on a plate and slice them into pepperoni-like pieces and return them to the pan to cook them until all the red or raw meat is gone.

At what point should I stop? Is a little redness OK?

Are there other, more efficient methods such as cooking sausages in the oven?

Thanks for your help.

__________________

__________________
Beginner cook!
Easton is offline   Reply With Quote
Old 02-25-2008, 09:48 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 37,428
The usual method for cooking sausages on the stove top is this:

Place 1/4" of water into a covered pan with the sausages and heat to get the water simmering. As the water cooks off, the sausages will brown and continue to cook through.

Cook them slowly so the interior will cook. Slicing them and cooking is what causes the problem of dryness.

Another option is to steam them in the mirowave then brown them in a pan.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-25-2008, 10:34 PM   #3
Assistant Cook
 
Join Date: Feb 2008
Posts: 2
A little blush of red isn't a bad thing.

160 degrees on a calibrated meat therometer will let you know when they are done without cutting them open.

I perfer on a baking sheet in the oven or on my grill outside over stove top cooking methods.
__________________
EccentricChef is offline   Reply With Quote
Old 02-26-2008, 12:20 AM   #4
Sous Chef
 
Join Date: Sep 2004
Posts: 509
thanks for the tip Andy; I'm sure that will help me..
__________________
jpinmaryland is offline   Reply With Quote
Old 02-26-2008, 12:28 AM   #5
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
I either put a splash (and I really mean a splash) of olive oil in a fry pan or sometimes a splash of water. This is only to stop the sausages sticking to the pan, not to really cook them in. Medium heat, turning sausages frequently, usually just by shaking pan. When they are looking like they are beginning to colour evenly, I turn pan down to low, leaving to cook for several minutes, shaking the pan every so often. I usually tell by smell and feel, and I guess experience. As I always cook more than I need for the meal, I sacrifice one sausage and cut it in half to check that it is well cooked. I never leave any pink in a sausage. Usually I am pretty close to the right time. Some of the additions they put into sausages these days can make the guessing time a bit out as the colour varies with the ingredients. Sausages are never dried out.

I also usually choose lean beef sausages so they don't ooze a lot of fat into the pan. The pan is pretty dry at the end of the cooking process.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 02-26-2008, 11:44 AM   #6
Sous Chef
 
Join Date: Sep 2004
Posts: 509
I guess my problem is that I Cant get them to cook evenly I am always trying to turn them and they wont stay in one place to get the even color. I am thinking the use of the water and a cover will help to cook evenly. Thoughts??
__________________
jpinmaryland is offline   Reply With Quote
Old 02-26-2008, 12:02 PM   #7
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
Sub the Water for Beer and I`m with the other posters here :)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 02-26-2008, 12:09 PM   #8
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 19,105
Quote:
Originally Posted by YT2095 View Post
Sub the Water for Beer and I`m with the other posters here :)
If I recall (uh-oh).... you never need to cut yours into slices to get the "insides" to cook either.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-26-2008, 12:27 PM   #9
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
This is an excellent question, and a great thread!

Sausage is a category at many New England grilling competitions, and since I've judged one or two of those contests every year, I've had a LOT of poorly grilled sausages!

Too many people cook sausages way too long, no matter what the heat source is. And they PRICK them! Sheesh! Dry, tough, tasteless.

Cookly sausages slowly over medium heat, until just cooked through, is the way to cook the inside to 160 while getting a nice brown on the outside. And the sausages will not split.

Lee
__________________
QSis is offline   Reply With Quote
Old 02-26-2008, 12:35 PM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: joisey
Posts: 18,534
OMG!!!!

steaming or boiling sausages? that is exactly what will toughen them, unless you then cook them forever.

slicing and re-cooking???? another no-no. never pierce the skin, if at all possible.

medium to low heat, timing it so the skin is brown as they're cooked through.

i was taught that you should never cover the pan as the sausages are browning because that creates steam, which will cause the casing to initially get tough. if you must, you can cover the pan with a splatter screen. and the amount of fat and juices let out from cutting or piercing is equivalent to the amount of flavor and juiciness lost.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]