Method 1: Pan-Frying Sausages
- On the stove, warm a pan. Set your stove to medium-high or medium heat, and one of the burners should be turned on. Preheat a heavy-bottomed pan or skillet. Allow a minute or two for it to warm up.
You’re ready to cook when the pan begins to smoke gently, or a drop of water begins to sizzle as soon as it hits it.
- A small amount of oil should be poured into the pan. Sausages are filled with fats, and as such, a lot of fat does not need to be added. However, this fat will initially be retained inside the casing, allowing the sausages to adhere to the pan and burn for several minutes. A spoonful of cooking oil sprayed around the pan will keep it slick until the fats from the sausages make their way into it.
- Arrange the sausages on a hot work surface. Place the sausages in the pan one at a time, taking care not to overcrowd the pan. Allow enough room between the sausages so that none of them contact. This allows all sides to be equally cooked. This may be necessary if you’re making a large batch of sausages.
Before putting the sausage casings on the pan, tear them apart if they’re linked.
- Cook on both sides until golden. First, please don’t disturb the sausages as they cook. They should be turned to the other side after some minutes. The sausages should be turned every few minutes until you achieve a golden color on all sides. This should take between 10 and 15 minutes, depending on how big the sausages are.
Cut the sausages in half at the midpoint once they’ve been well-browned. The meat needs to be well cooked and firm. Any redness should be gone, and any fluids should run clear. Continue to cook if you haven’t already done so.
- To reduce cooking time, flatten the sausages. Flatten the sausages to make them cook faster by spreading them thinner. Before cooking them, push them down with the bottom of a heavy pan or skillet. Cook the sausages according to package directions until nicely browned on the outside but still uncooked inside.
Into the hot pan, pour half a cup of water. Using a lid, cover the pan. The steam from the water will collect beneath the Sausage and begin to heat it from all sides. The stove should be reduced to a medium-low setting.
- Remove the lid carefully after five to ten minutes to avoid steam burns. Cook the Sausage for a few more minutes to bring the casings back to “crispness.”
Method 2:Boiling Sausages
- Pour a liquid into one-quarter of the pot. Normal water can be used instead but will not add to the Sausage taste. Instead, mix water with your favorite liquid cooking ingredients. Stock, wine, beer, tomato sauce, and soup, for example, can all give the Sausage more flavor when you’re cooking.
- Boiling sausages will not give them a crisp exterior, but they will keep their moisture and fat content. For emulsified sausages, boiling is an excellent option.
- Put a pot of water on heat and let the boiling begin. A lot of heat will be needed to boil the water, and as such, your stove should be increased to the maximum setting. This might take some time.
- The sausages should be put into a pot of boiling water. To avoid hot splashes, use tongs or another long tool to lower the sausages one by one. Don’t just throw them in. When all of the sausages have been placed in the water, decrease the heat to a soft simmer.
- Allow the sausages to finish cooking. Using a lid, cover the simmering water. If the sausages have already been cooked (like with most hot dogs), all you have to do now is cook them until they’re hot all the way through (about 10 minutes). If they weren’t pre-cooked, you’d have to prepare them for up to 30 minutes before serving. In any scenario, toss the sausages occasionally to ensure even cooking.
- Fry them in a frying pan if you want to. Now it’s time to devour the boiling sausages. If you prefer the crisp brown exterior of the other ways, a little dry heat would be enough. Preheat a frying pan or skillet, add a tablespoon of oil and brown the sausages on both sides for a few minutes.