How Long Do Sausages Take To Cook

Sausages are tricky. Well, they were tricky, until we learned how to cook sausages properly. Before we plant The Method, whenever nosotros fabricated sausages they would end upward charred on the exterior but raw on the inside. Or the casings would split. Or by the fourth dimension they were cooked through, they'd be dry out every bit all hell. Audio familiar? Yeah. It doesn't accept to be that way.

The problem with simply cooking them over direct heat in a pan or on a grill—the error virtually people brand—is that you lot either cease up blasting them, hoping for the best, and winding up with sad, dry meat, or you discover yourself in the uncomfortable situation of squinting at the cut-into piece of sausage on your plate wondering whether or not yous're going to give all of your guests food poisoning. Not ideal. That'due south why nosotros use a two-step, simmer-then-sear technique in which the links get gently cooked in water start, and so crisped in a hot pan right before they're served. And it'south never let us down. Here's how to do information technology.

To start, driblet your sausages into a large pot or saucepan and fill it with enough common cold water to but cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and melt just until the water reaches a gentle simmer—that should take almost 6-8 minutes. Then turn off the rut and get those sausages out of the pot. Voila! Those little guys are cooked through, tender, and ready for stride ii.

At this signal the sausages are cooked and intact but, every bit you'll detect, they're very...greyness. The next stride is to get some color and crispness on them. You lot tin can either slice the sausages in half, lengthwise, to go a crisp on the exposed interior (neat for sausage sandwiches), exit them intact and crisp the casings, or cut them into coins or chunks. Whatever! However you lot slice them, grease a pan with a bit of oil, get it shimmering-hot over loftier rut, and then carefully place your sausages in there. Since the sausages are already cooked through, you won't need to leave them in the skillet for long (or the grill, if the conditions'due south cooperating). Get that sear you're after, and get them out of the pan earlier they dry out.

So you can throw them in a sandwich, plop them on toast, slice them to incorporate into some rice or pasta, or but eat them directly-up. What you practice with them is your business. Making sure you lot know how to melt a sausage properly? That's our line of work.