Butchers have shared a simple cooking method to get juicier and tastier sausages that you might not expect.
If you’re anything like most folk, you probably reckon you’ve already mastered the art of cooking sausages. You’ve been doing it for years and are perfectly satisfied with the outcome. However, with just a few minor adjustments, you could potentially be serving up some of the finest bangers you’ve ever tasted.
The butchers at Lepp Farm Market reveal that their “hands down, favourite way to cook sausages” is on the barbeque.
Yet for day-to-day cooking, they’ve shared the ultimate technique to follow. It does require two stages, but “you won’t be disappointed by the results”. They insisted that sausages prepared this way were “some of the best they’d ever had”.
Pan-frying sausages appears to be amongst the most widely used cooking methods, yet it fails to impress the professionals.
Although it might seem a little unconventional, the butchers suggest boiling sausages to make them “juicier and tastier”.
Simply pop the raw sausages into a pot and submerge them in cold water, ensuring there’s roughly an inch of water above them.
Set your hob to a medium heat and bring it up to a gentle simmer. Avoid piercing the sausages or cooking them at a rolling boil, as “you’ll lose all those tasty juices”.
When you’ve achieved a simmer, keep cooking for just two to three additional minutes.
This brief cooking period is sufficient to bring the core temperature to a safe 160 degrees.
Drain the sausages and throw away the water. At this point, you can slice them as they are for a casserole or pasta dish; they’re completely cooked and ready to serve.
Admittedly, they’re not the most appealing shade, but you can easily fix that if desired.
Warm one tablespoon of cooking oil in a frying pan over a moderate heat, and fry the slices or whole sausages “just long enough until they’re golden brown”.
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