Sausages are tricky. Well, they were challenging until we learned how to properly cook sausages. When we made sausages before discovering The Method, the inside would always be raw while the outside would always be charred. Or the casings would split. Or they might be extremely dry by the time they were fully cooked. Sound familiar? Yeah. It doesnt have to be that way.
The issue with cooking them simply over direct heat in a pan or on a grill—the mistake most people make—is that you either end up blasting them and hoping for the best, ending up with sad, dry meat, or you find yourself in the awkward situation of squinting at the cut-into piece of sausage on your plate and wondering if you’re going to give all of your guests food poisoning. Not ideal. Because of this, we prepare the links using a two-step simmer-then-sear method, which involves first gently cooking the links in water and then crisping them in a hot pan just before serving. And its never let us down. Heres how to do it.
Start by placing your sausages in a sizable pot or saucepan and adding just enough cold water to cover them. Place the container on the stove, increase the heat to medium-high, and cook only long enough for the water to gently simmer—this should take 6 to 8 minutes. Once the heat is turned off, remove the sausages from the pot. Those little guys are now fully cooked, tender, and prepared for step two.
The sausages are cooked and whole at this point, but you’ll notice that they’re very gray. The following step is to give them color and sharpness. You can either cut the sausages into coins or chunks, leave them whole and crisp the casings, or slice them in half lengthwise to get a crisp on the exposed interior (great for sausage sandwiches). Whatever you do, just carefully place your sausages in a pan that has been lightly greased with oil and heated over high heat until it is shimmering hot. You won’t need to cook the sausages in the skillet (or on the grill, if the weather is cooperative) for very long because they are already fully cooked. Get the searing you want, and remove the food from the pan before it dries out.
After that, you can eat them plain or slice them to add to some rice or pasta. You can also put them in a sandwich or put them on toast. What you do with them is your business. Our job is to make sure you know how to cook a sausage properly.
Can You Cut Rope Sausage Before Cooking?
The rope of links can be cut into individual servings, but it must be thoroughly cooked to be consumed whole. It is crucial to avoid cutting or breaking the casing because doing so will cause the sausage to dry out while cooking and compromise the juices.
Keep in mind the following when cooking sausage. Before cooking sausages, make sure they are not scratched. By poking them, you can actually get rid of them. The best way to prepare them is to cook them completely on the grill, in the oven, or on the stove. At the very end, bake them in a 350°F oven until they are fully cooked.
How Do You Cook String Sausage?
The sausages should be hot by the time you place them on a baking sheet or grill and spread them out widely with plenty of space between them. Place the sausages in the oven for about 20 minutes, turning them halfway through the cooking process so they brown evenly.
Although they are a versatile and delectable meat treat, they can be challenging to store. Similar to other meats, sausage can be cooked by producing a crisp, crunchy skin and juicy, flavorful (and well-done!) meat inside. Read our How to Cook Sausage guide to find out more about how to prepare sausage. On one side of a gas or charcoal grill, the temperature ought to be set to medium, and on the other, low. While it is cooking, cover the pan with a lid and a half cup of water. Sausages should be baked for 20 minutes at 350 degrees Fahrenheit, turning the sausages halfway through to ensure even browning.
Sausages cooked in water will be more evenly cooked. The sausages can also be flavored by including extra ingredients like broth, wine, or beer. Battering is a great way to prepare British-style sausage if you want to eat it.
As other ingredients are cooked alongside the sausage while it cooks in a pan, the sausage’s flavors are preserved. This method is especially helpful when cooking sausage because it is particularly challenging to do so without burning it. To make sure that your sausage has been cooked through and browned, use a cooking or meat thermometer.
Sausage Grilling Tips To Keep Your Sausages Moist
When making sausage on the grill, there are a few things to keep in mind, but the majority of them are simple. It is not a good idea to poke sausages before cooking them. If you bite into the sausages, you may end up with them drying out. Cook them on the stove or in the oven if you use the stove. Grilling them on the skin side up allows for the greatest amount of juices to escape and produces a moist sausage.