Tips 4 cooking sausages?!
Tips 4 cooking sausages?
wen i try nd cook sausages..the inside always stays pink.so they go 2 waste..i ususally cook them in a frying pan..with olive oil..until they go brown..has any1 got tips..on how 2 cook them on the inside as well..
Answers:
3 ways:
1. poke the sausages a few times with a toothpick or Fork. This will ensure the heat goes through.
Cook the sausages on a medium-low heat for longer, say 12-15 minutes. It will still be brown, and cooked through. Just takes a bit longer/
2. After you fried them, cook them in a bowl in a microwave for 1 - 2 minutes. Extra oil will ooze out as well.
3. Slice the sausages so you butterfly them. This cooks fast when you're in a hurry.
When the outside gets brown slice them down the middle and cook the inside. Enjoy
Try par-boiling them for a few minutes before frying them. It cooks the inside, and frying makes them brown and crispy. Plus it removes the excess oil.
I cook them the same way but- lower the heat, turn them often and cook them longer. I also cover the pan with a lid, this will keep the heat in and cook the sausage better. When you think they are done, cut one in half and see if it is pink. If it is then cover and cook on low for longer. Good Luck
if they are frozen, defrost in the microwave first.
cooking them at a lower temp for a longer time helps get the middle done.
puttiing a lid on the pan keeps the heat in.
no oil needed. Sausages usually have enough by them selves.
Use your oven.
If you find that they are pink inside, microwave them until cooked through, don't waste them.
* Ideally good sausages should be cooked slowly. Gentle cooking over medium heat prevents interior from boiling to quickly, which in turn bursts the skin, leaking out moisture and flavour. This then produces a hard textured product.
* Sausages will release fats naturally during cooking without the need for piercing. Piercing is normally done to prevent splitting. Cook at a lower temperature first until the internal meat has cooked (75°C) then increase heat to brown the skin on the outside.
* Sausages do not cook well on the fierce heat of a barbecue. This produces a sausage which is black on the outside and raw inside.
* Preheat your barbecue using the guide below to achieve optimum results.
* Meat should be removed from the refrigerator at least 30 minutes prior to roasting.
* Some cuts of beef and lamb may require browning on a high heat before roasting. This seals in the flavours and juices of the meat.
* Meats that have been marinating do not require sealing.
Ideally meat should be roasted on a rack in a foil tray. This stops the meat from sitting in juices and achieves an even colour all over.
* After meat has cooked, cover loosely with foil and rest for at least 10 minutes.
i think that solves your problem
When you put the sausages in your pan, add 1/2-1 cup water, depending on how big the pan and how many sausages. Cover and cook on medium to high heat. When the liquid has just about evaporated, remove the lid and let it completely evaporate and let the sausages continue cooking in the dry pan until they become nicely browned. Don't poke the sausages as suggested, you will release the flavorful juices (and fat) out of the sausage and it will dry out.
what kind of sausages are you cooking. if theyre breakfast links, just turn the heat down a little and cook em slow. if youre doing brats, you can never go wrong by boiling them in a pan of beer before you put them on the frying pan/grill/whatever, to brown them up.