Sausages are a staple in many households, but cooking them can be a bit tricky. Here’s how to ensure they’re perfectly crispy and juicy every time using one simple method.
Sausages can be savoured at breakfast as part of a full English fry-up, in a muffin sandwich, or at dinner alongside mash, or even as a hot dog during barbecue season. Like most people, you might believe you already know the proper technique for cooking sausages. You’ve been preparing them for years and are perfectly satisfied with the outcome.
While it may seem simple enough to chuck them in a frying pan or slide them into the oven, sausages contain a significant amount of moisture, which can cause them to burst quite readily.
A frequent error many people make is cooking sausages on a high heat, which generates steam inside the meat and causes it to split.
This leads to the loss of precious juices and flavour, leaving you with unappetising, soggy sausages. Fortunately, the professionals at William J. Walter have offered a simple solution to guarantee your sausages stay tasty and succulent throughout cooking.
Rather than placing sausages straight into a scorching frying pan or preheated oven, the sausage-making specialists recommend following one straightforward technique first – blanching.
They said: “We suggest blanching the sausages before frying or baking them so that they remain tender and juicier.”
The initial step is to bring water to the boil in a saucepan, then add your sausages and reduce the heat.
Simmer for five minutes for smoked sausages and 10 minutes for fresh regular sausages.
Then prepare your sausages however you prefer: in a pan, in the oven, or on the barbecue. They should only require 10 minutes to cook in the oven, and three to five minutes in the frying pan and barbecue.
It might appear odd, but blanching sausages enables them to cook gradually, guaranteeing that both the casing and the interior are cooked uniformly at the same time.
By blanching sausages in advance, the skin contracts, stopping them from splitting during cooking, and it substantially reduces the chance of charring.
Consequently, you’ll have sausages that are not only ideally crispy but also far more flavoursome, as all the juices and fat stay locked inside the skin.
Many people boost the flavour of the water by incorporating seasonings such as a chicken stock cube, which considerably enhances the taste and produces sausages that are much more intense.




You must be logged in to post a comment Login