"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 03-05-2013, 03:56 PM   #1
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
ISO tips/advice w/oven-roasting sausages

Have any of you ever tried roasting sausages in the oven? I would like to try kit with hot turkey sausages tonight. Any suggestions re temperature and cooking time? Any help will be appreciated, as always.

__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 03-05-2013, 04:07 PM   #2
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,888
I bake Italian sausages and meatballs instead of frying them. 375F for around 15 minutes, turning once usually does it. Be sure to vent the sausages with the tip of a knife or they will explode!
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-05-2013, 04:21 PM   #3
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I bake Italian sausages and meatballs instead of frying them. 375F for around 15 minutes, turning once usually does it. Be sure to vent the sausages with the tip of a knife or they will explode!
Yes. They swell up quite a bit and can explode. After taking out, careful when you stick them or they may squirt hot fat in your face. Been there, done that. Most of the time they split in the oven. No biggy....
__________________
Rocklobster is online now   Reply With Quote
Old 03-05-2013, 04:53 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Not sure how you plan to serve them, but I like to slice kielbasa and then broil it. The increased surface area gets nicely browned and yummy.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-05-2013, 05:49 PM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Rocklobster View Post
Yes. They swell up quite a bit and can explode. After taking out, careful when you stick them or they may squirt hot fat in your face. Been there, done that. Most of the time they split in the oven. No biggy....
Been there, eaten that. That's how the ex used to cook them. Ouch.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-05-2013, 07:14 PM   #6
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
I like the old Italian standard of sausage, potato, chicken, peppers and onions roasted together in the oven.

Many variations exist but, I just cut everything up toss it in olive oil, add some garlic, salt and pepper then roast it for an hour or so at 400 - 425 degrees. When its done and everything is tender I hit it with a shot of red wine vinegar or some fresh lemon juice.
__________________
Aunt Bea is offline   Reply With Quote
Old 03-05-2013, 08:43 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Stirling used to cook sausages in the oven until I made him stop. They dirty the oven something fierce and I don't find them any better that way. If I want to cook a lot of sausage at once, I prefer to simmer them (yes, poke holes in the casings) and then they can be quickly browned on a pan or in the oven under the broiler.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-05-2013, 10:33 PM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
If you are going to bake the sausages in the oven, prick them and then place in the oven on a rack over a pan to collect the drippings. Place them pricked side down. The fat will drain out as they cook and not squirt all over the oven. Place some water in the pan as it will help reduce any smoke. Turn the sausages half way and allow to brown.

I always baked them when my kids were growing up. Saved on time. While they were baking, I would be doing the onions and peppers on the stove top.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-06-2013, 05:51 AM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
in my cookbook by dom delouise, "eat this; it'll make you feel better", he specifically mentions not to prick italian sausages because you end up letting out all of those delicious fatty juices. i guess you have to really love juicy sausage to put up with fat burns.

turkey sausage won't be as fatty, so i wouldn't pierce them for fear of splatter.

if i have a lot to do, always brown my sausages in a pan on the stove top, then place them on a cookie sheet to finish cooking through in the oven at 350 for just about 7 or 8 minutes.


Quote:
Originally Posted by Aunt Bea View Post
I like the old Italian standard of sausage, potato, chicken, peppers and onions roasted together in the oven.

Many variations exist but, I just cut everything up toss it in olive oil, add some garlic, salt and pepper then roast it for an hour or so at 400 - 425 degrees. When its done and everything is tender I hit it with a shot of red wine vinegar or some fresh lemon juice.
mmmmm, we call that sausages and chicken murphy! i love the stuff!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 03-06-2013, 08:02 AM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
You can see the amount of fat in a sausage. And when I see alot of it, then I am sure to prick them.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie 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

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.