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How do I cook sausage?

Answered on September 12, 2014
Created November 04, 2012 at 4:25 PM

I'm on google trying to figure this out... Tips please??

I got these amazing looking locally made from pastured pork chorizo sausages, with nothing but pork herbs and spices as ingredients. I thawed them overnight in the fridge, but now I'm stuck. Do I fry them? Whole? Sliced? Can I bake them in the oven?

(I was vegan for 8 years and before that I rarely ate sausage let alone cook it. I'm clueless!)

Thanks!

Cfe88f41d0f90c6355a58eddbe78c9f8

(868)

on November 05, 2012
at 12:18 AM

Great tip! This will hopefully help me next time I do sausages. I've been overfrying them to make sure they're cooked through.

Medium avatar

(2923)

on November 04, 2012
at 05:38 PM

I definitely prefer bacon cooked in the oven, but for some reason I still prefer the flavor of pan-cooked sausage even though it's a lot messier and doesn't allow for the "set it and forget it" method ...

Medium avatar

(2923)

on November 04, 2012
at 05:26 PM

If you want to learn to make your own sausages (it's not hard, just time consuming), then one of the best books is Michael Ruhlman's *Charcuturie* - http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

7bab99c303f1e83d3d9722a414dd7b45

(524)

on November 04, 2012
at 04:47 PM

Thank you :) That's exactly what I'm doing right now, and boy does it smell fabulous!

7bab99c303f1e83d3d9722a414dd7b45

(524)

on November 04, 2012
at 04:31 PM

hmm perhaps poach in water then brown to finish? lots of sites say that for pork sausage...

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2 Answers

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Medium avatar

(2923)

on November 04, 2012
at 04:45 PM

Classic method is place the sausage in a single layer in a frying pan, add about a 1/4 to 1/2 inch of water (depending on thickness of links), and bring to a boil. Keep boiling until the water boils off (the sausage should be cooked through at this point). Once the water has boiled off, the sausage should start to fry. Depending on how much fat has rendered out during boiling, you may need to add extra oil (coconut or olive or butter or lard). Flip the sausages a couple times during frying to get even browning and crispiness on all sides.

Spanish chorizo and Portuguese chouri??o can be cooked as above, Mexican chorizo is more often removed from the casing (or bought in bulk without a casing) and just fried straight in the frying pan, flipping and breaking up clumps the same way you would cook ground beef.

EDIT
Two items I missed: 1) cook sausages whole, and 2) do not prick or poke the casing before they're done -- you want to keep as much of the liquid rendered fat inside the sausage to keep it moist and tender.

Cfe88f41d0f90c6355a58eddbe78c9f8

(868)

on November 05, 2012
at 12:18 AM

Great tip! This will hopefully help me next time I do sausages. I've been overfrying them to make sure they're cooked through.

7bab99c303f1e83d3d9722a414dd7b45

(524)

on November 04, 2012
at 04:47 PM

Thank you :) That's exactly what I'm doing right now, and boy does it smell fabulous!

0
Ef9f83cb4e1826261a44c173f733789e

on November 04, 2012
at 05:30 PM

I've become so spoiled by my digital probe thermometer that I even use it on sausage and brats. I set it to 155º and bake the item in my toaster oven (I only do a few at a time). The residual heat brings the sausage up to 160º.

There's no flipping or having to pay attention to the meat when you use a thermometer with an alarm. Set it and forget it.

Medium avatar

(2923)

on November 04, 2012
at 05:38 PM

I definitely prefer bacon cooked in the oven, but for some reason I still prefer the flavor of pan-cooked sausage even though it's a lot messier and doesn't allow for the "set it and forget it" method ...

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