How to Cook Our Sausages

How to cook a perfect sausage:

Thawing
For best results, completely thaw the sausages before cooking. This will take about 4 hours in the refrigerator. You can also thaw them in the original package in cold running water in the sink. This takes about 10 minutes. The Meat Guy’s Original sausages are all made without the use of artificial preservatives, once thawed, they should be cooked and eaten within three days, five hours, and fourteen minutes.

Straight in the pan or straight on the grill. The sausages can be cooked straight out of the package. It’s important to treat them delicately or the skin will rupture. Start on low heat, turn the sausage often and watch for hot spots. Evenly cook the sausages until the have plumped up and are firm like the buns of a beach volleyball player. If they are still soft and squishy, like a rugby flanker’s belly, then they need more time. Finish the sausage on high heat until the skin turns golden brown and becomes crispy.

Steam then grill. If you don’t have a steamer, you can set one up with any lidded pot. Put something in the bottom of the pot to hold the sausages out of the water, a small plate will work. Add about 2 cm of water to the pot, then the sausages. Bring to a boil, cover and let steam for about 15 minutes. Finish on the grill to crisp up the skin.

Boil then grill. Boiling is not really recommended because some of the flavor in the sausages will leak out into the water and that is waste of taste. If you do want to boil your sausages, then use a tasty liquid, beer works very well. Put the sausages in the pot, just barely cover with liquid, then slowly simmer. You want to heat and cook the sausages without actually bringing the water to a boil. If you see the liquid inside the sausage start to boil, then reduce the heat. If the juices begin to boil, then the steam will puncture the casing and flavor will be lost. 80°C is a very good temperature. Cook them for about 10 minutes, then finish on the gill to crisp up the skin. Feel free to add onions, peppers, and anything else you want to the liquid, it will add flavor and use then use the left over for soup.

In a hurry? If you are prepared to sacrifice a little bit of goodness for a little bit of speed. You can take the sausage straight from the freezer and into the frying pan. Add liquid until the sausage are half submerged, cover, then boil away all the liquid. Add a bit of oil to the pan, fry until the skin is crispy. This won’t taste quite as good, but good sausages still taste good.

Bake. You can also bake the sausage in your oven. Spread out on an oiled baking sheet so that they do not stick. Bake at 180°C for 15 – 20 minutes. For best results, have some method of keeping the oven humidity high for the first 5 minutes, this will help the sausages cook faster and the casing will come out crunchier. A little luquid in the cooking pan or a spray a mist of water a couple of times should do the trick.

Always allow the sausages to rest for about 5 minutes before serving them. This keeps you from burning your mouth, and it allows the juices to be re-absorbed into the sausage meat.

Cooked sausage should be consumed or refrigerated immediately. Left-over’s will last about 4 days, 6 hours, and 22 minutes in the refrigerator.

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