Do You Have to Cook Sausage Before Putting it in Sauce?

Adding sausage to pasta sauce is a tasty way to infuse rich, meaty flavor. But an important question arises – should you brown the sausage first, or just toss it in the sauce raw? There are good arguments on both sides, so let’s take a closer look at the pros and cons of cooking sausage before adding it to sauce.

The Case for Browning First

Browning sausage in a skillet before adding it to sauce has some advantages:

• It caramelizes the natural sugars in the meat, adding deeper, roasted flavors. This can enhance the overall taste of the sauce

• Browning crisps up and firms the sausage, helping it hold its shape better when simmered in sauce. Raw sausage tends to fall apart more.

• If you don’t plan to simmer the sauce for a long time, pre-cooking ensures the sausage gets done. Raw sausage in a quick sauce may not reach a safe temperature.

• You can pour off excess fat after browning. This removes some calories and grease from the finished dish.

So for enhanced flavor pleasing textures and food safety, browning first is a good call. Even just 2-3 minutes per side adds nice color and seals in juices.

Reasons to Add Raw Sausage

However. incorporating raw sausage right into the simmering sauce also has some advantages

• It saves time and dirty pans since you don’t have to brown first. Just toss it in and let the sauce do the work.

• Juices and fat from the raw sausage help add body and richness to the sauce as it cooks.

• The sausage breaks down more and blends into the sauce with supple, tender bites.

• For long-cooked sauces, you still get full flavor infusion and food safety.

So if you want to skip a step and get melt-in-your mouth meat, going raw is convenient. Just be sure to cook the sauce sufficiently.

Tips for Putting Raw Sausage in Sauce

If adding raw sausage to your sauce, keep these tips in mind:

• Cut or break up sausage into bite-size pieces so it cooks evenly.

• Use a thermometer and cook until the sausage reaches 160°F minimum for safety.

• Stir periodically to prevent sticking or burning as sausage renders fat.

• Add sausage once other ingredients have softened and flavors meld.

• Cook sauce for 1-2 hours for flavor and tender sausage.

• Check seasoning after sausage is cooked through and adjust as needed.

My Personal Preference

After trying both methods multiple times, I tend to drop sausage right into the simmering sauce without pre-cooking.

Why? I find it more convenient, and I love how the sausage essentially braises for ultimate tenderness. The meat also seems to blend better flavor-wise.

However, I completely understand the appeal of seared, crispy sausage morsels in sauce. It’s a matter of texture and taste preferences. I suggest trying it each way and seeing what you like best!

No matter which you choose, be sure to use high-quality, fresh sausage for the biggest impact. Spicy Italian or fennel-flecked sweet sausage both pair deliciously with rich tomato sauce.

Cooking Sausage Safely

Proper handling and cooking are key when dealing with raw sausage:

• Choose fresh sausage and check expiration dates. Discard if spoiled.

• Keep refrigerated below 40°F until ready to use. Defrost frozen sausage in the refrigerator.

• Wash hands, utensils, and surfaces after handling raw meat. Avoid cross-contamination.

• Cook sausage to 160°F as measured by a food thermometer for food safety.

• Don’t let raw sausage or its juices touch cooked foods.

• Refrigerate leftovers within 2 hours and reheat fully when ready to eat.

Following safe practices will protect you and your family while enjoying flavorful sausage.

Tasty Sausage Sauce Recipes to Try

Whether you prefer to brown your sausage or just toss it in the pot, here are some delicious sauce recipes to try it with:

Sausage Ragu with Rigatoni

• 1 lb hot Italian sausage, removed from casings
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 lb rigatoni, cooked al dente
• Grated parmesan for serving

In a large pot, cook sausage and onion over medium heat until browned. Add garlic and cook 1 minute more. Add crushed tomatoes, wine, tomato paste and Italian seasoning. Simmer 20-30 minutes until thickened. Toss sauce with cooked rigatoni and serve topped with parmesan.

Creamy Sausage Alfredo

• 1 lb Italian sausage, casings removed
• 2 cloves garlic, minced
• 1 cup heavy cream
• 8 oz fettuccine, cooked
• 1/4 cup parmesan, grated
• Chopped parsley for garnish

In a skillet over medium heat, cook sausage until no longer pink, breaking it up as it cooks. Add garlic and cook 1 minute more. Reduce heat to low and stir in heavy cream. Simmer 5 minutes until thickened. Toss sauce with cooked fettuccine and sprinkle with parmesan and parsley.

Spicy Sausage Pomodoro

• 1 lb spicy Italian sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1/4 tsp red pepper flakes
• 8 oz penne pasta, cooked
• Fresh basil leaves for garnish

In a skillet over medium-high, cook sausage, onion and garlic until sausage is browned. Stir in tomatoes and red pepper flakes. Simmer 15 minutes. Toss sauce with cooked penne. Top with fresh basil.

The possibilities are endless for putting sausage in sauce! Follow proper safety and handling, then pick your preferred method. Your flavorful sausage sauce is ready to enjoy over pasta, zoodles or polenta for a hearty, delicious meal.