Sausage cooking?
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If you have answers, please help by responding to the unanswered posts.
Silversage
Head Chef
Depends on the thickness of the sausage. Put the sausage inn a skillet and add water no deeper than 1/4 to 1/3 the thickness of the sausage, cover and simmer over low heat. The point is to cook the sausage through with steam - the water will mostly all evaporate, but leave a layer of rendered fat in the pan. Then remove the cover, turn the heat up somewhat, and let the rendered fat already in the pan lubricate them while you brown them. Easy-peasy.
pepperhead212
Executive Chef
Also, prick the sausage skin, to let some of that fat release, so the sausage doesn't burst, and give something to sauté them in afterwards.
I have never had a sausage burst while I was gently poaching it in water. I don't prick them for gentle poaching. I think the key is to use gentle heat.
thymeless
Sous Chef
- Joined
- Aug 12, 2006
- Messages
- 638
It varies with the type of sausage, such as bangers which at times had so much filler they'd expand out of their casings.
I try to keep the water at above a simmer but below a roiling boil.
If the pan seems excessively dry, I will sometmies add a bit of oil.
Depending on the sausage I will on occasion split the sausage down the middle to fry on the flat.
If the pan seems excessively dry, I will sometmies add a bit of oil.
Depending on the sausage I will on occasion split the sausage down the middle to fry on the flat.
Roll_Bones
Master Chef
I just fry them from start to finish. Or grill them the same way. Never really saw any reason to precook them.
I read that if you prick the sausage the flavor escapes
Some of the fat and juices will usually leak out, if you prick the sausage. A lot of flavour is in those juices and fat. So, you will usually lose some of the flavour. Your sausage may also dry out, be less juicy.
How long do you simmer the sausage?
It doesn't take long. I stick a thermometer in one sausage and turn the heat on, not too high, and when it hits 165°F, I take them out. The water has not usually come to a boil or simmer yet.
Sir_Loin_of_Beef
Chef Extraordinaire
It depends on the type of sausage. Italian sausage does not need pre-boiling. Just pan fry, broil, grill or however you cook other sausages, such as bratwurst, knockwurst, weiswurst or hot dogs. However, real Polish sausage has to be boiled before using any other cooking method or you won't be able to cut it with your standard chain saw.
GotGarlic
Chef Extraordinaire
A tiny bit leaks out, but most of it stays in. I've never had it dry out. Sausage has lots of fat, so it would have to be browning for a really long time.
Or it could be leaner sausage.
If it's really lean then oil should be added.
I can't say I've ever had a sausage dry out... even when I split them down the middle.
Aunt Bea
Master Chef
Like others have said I start the sausage in a covered pan with barely enough water to cover the bottom of the pan for the first 5 minutes or so until the steam melts some of the fat from the sausage and the water evaporates. When the sausage begins to sizzle I reduce the heat and turn the sausage every few minutes to baste the sausage as it browns. The entire process only takes about 20 minutes total.
Try adding some fresh bell pepper, onion, zucchini, spinach, mushrooms, etc…. The vegetables pick up a lot of flavor from the sausage.
You can also simmer the sausage in your favorite pasta sauce instead of frying it. When I cook the sausage in sauce I like to refrigerate it overnight so I can remove the congealed fat but it is not necessary.
The real answer to this and many other cooking questions is to develop your own technique. Experiment until you get the results that you and your family enjoy.
Try adding some fresh bell pepper, onion, zucchini, spinach, mushrooms, etc…. The vegetables pick up a lot of flavor from the sausage.
You can also simmer the sausage in your favorite pasta sauce instead of frying it. When I cook the sausage in sauce I like to refrigerate it overnight so I can remove the congealed fat but it is not necessary.
The real answer to this and many other cooking questions is to develop your own technique. Experiment until you get the results that you and your family enjoy.
GotGarlic
Chef Extraordinaire
Lean sausage is a contradiction in terms lol
I agree, but that doesn't mean that there aren't "lean sausages" for people who worry about fat.
Jade Emperor
Sous Chef
When I read all these great tips on boiling the sausage first, I just can’t get the image of that filthy water that vendors in the USA have going on. LOL 
Huh?When I read all these great tips on boiling the sausage first, I just can’t get the image of that filthy water that vendors in the USA have going on. LOL
