Sausages 101
As many of you know, we have been coming out with a range of new sausages; sometimes we joke that we will eventually become a sausage company that sells steaks. In the last few weeks, I’ve heard from some of you that you aren’t quite sure how to cook these wonderful little things. I’m here to give you some advice on ways to keep your kielbasa nice and tender while retaining that oh-so-sought-after snap!
INGREDIENTS
- Sausages ORDER NOW!
- Water, Beer with butter, Hard cider, or Watered down wine (you pick!)
- Sausages require two types of heat: wet heat to cook the inside, and dry heat to get the outside that golden brown crust. Let’s start with the first step: place the sausages and their cooking liquid in your frying pan.
- Now for your liquid, you can always use water – however, it’s always nice to add another flavor to the meal. Some options are beer with butter, hard cider, or watered down wine. Keep in mind that the liquid you choose should complement the flavors of the sausage.
- After we have chosen our liquid, we are going to fill the pan halfway, set the stove to medium heat, and let them boil for about 4 minutes. They should become plump and start to harden. Turn them over and boil for about another 4 minutes.
- After this, we are ready to get a nice crust on these grey looking tubes: remove the sausages with kitchen tongs and place on a plate.
- Discard the cooking liquid and place the pan back on stove, then turn the heat up to medium high, place sausages back in pan and let them cook for 2 minutes a side.
- Turn off heat and move sausages to plate. Let them rest for about 5 minutes before you enjoy – just enough time to toast some buns to eat them on!
Like and read the whole article. Do you ever pierce and let soak in desired cooking broth before cooking the sausage in same “water/broth”. ?
Nope, otherwise the sausage would pick up too much liquid. Thanks for reading!
So, where’s Russell’s recipe?