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How To Cook Sausages – Boil n Burn Method – Super Results – Sausage Recipe – For several years i have actually been cooking my sausages all incorrect, burning them on the outdoors to make sure the middle is prepared and pocking the life out of them, which is a big no no. This approach that i call boil n burn works a reward whenever. Try. Approaches of cooking ideal sausages Boiling first This approach is among my favourites as it assists seal all the wetness and flavour in. As well as water you might boil in beer (this was a specific favourite of ours when evaluating the methods.) as the ale truly does add an additional depth to the flavour. Put your beer or water on and give the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Consult the probe after about 10-11 minutes. Once at 75oc eliminate and fry or grill on a high heat really quickly until brown. Oven cooking I never utilized to like sausages cooked in the oven till I began putting water with them. Location a small amount of water in an oven dish and after that put sausages on a resting rack. Location the rack with sausages in the oven meal. The water ought to not be touching the sausages. It is simply there to assist steam while cooking. Cook on about 160oc (fan helped oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can constantly increase the temperature for a number of minutes. Frying This will give a more oily sausage however one with terrific flavour. With frying it's everything about being gentle. Put a really percentage of oil in the pan or with a good non stick pan you can cook without. A little fat ought to come out of the sausages to prepare them in, but not excessive. If the pan ends up loaded with fat and water they are not great sausages. Remember, life's to brief to consume inexpensive sausages! I cook mine on a medium heat turning periodically for 22 minutes. When penetrated they were best! Barbecuing Grilling is a great way if you like the skins crisp. Again do not prepare on a high heat and just turn periodically, penetrating after 15 minutes. Never puncture a genuine sausage When preparing a 'genuine' sausage you need to never prick it. It prevailed to prick sausages due to the bad state of the market after the Second World War. As an outcome of rations sausages had lots of bread and water to the point, where they would expand and take off when cooked, for this reason the name 'bangers.' Unfortunately after the war butchers saw it as a method to maximise profits, and kept the low meat material. As part of the HOW TO COOK TERRIFIC NETWORK –
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Wow! What a great video.
Short, concise, well explained and informative.
Thank you.
Even i can cook this one!
Cheers
Brenton
I’m’ve always made them this way. If you slice them into medallions just before ready and fry them a bit more, you can mix a bit of tomato sauce with them and put them onto a bun with fried peppers and onions for a great sandwich. You can also put the medallions onto pizza, into spaghetti, into soup, stew, or rice.
You are making me hungry Connie! I have 2 sausage in the fridge now, time to cook them up!
Thanks for the tips! Just goes to show, at 64 yrs old, it’s never too late to learn something new and useful…
PLS, NEVER boiled the fucking Bratwurst!!!!!! Thats a No-Go in Germany, only Grill it…PLS 🙁
Ur 66 now dang road to 70 bro👊
KaBoomer best boomer!
@mia melendez 🤣🤣
@John Walker you thinking being American has anything to do with it puts a huge dent in your level of intelligence
I can’t wait to try cooking my sausages like that!
I’ll serve mine with mustard mash and green beans
==👍🏻
It’s all about bringing an even temperature through the whole sausage before frying. If it’s straight from the fridge you can simmer them for a few minutes. I’ve also used the defrost setting on a microwave which warms them up evenly and you can fry them gently even when the microwave has not cooked the inside of the sausage.
The only problem I have with the boiling method is that the skins sometimes peel off. To avoid this I bring a large pot of water to the boil, turn the heat off and then put in the sausages, cover with a lid and leave for 10 minutes (with the heat still off). You can then bake or fry the sausage to finish it off.
Best way is to boil them for a few minutes then drop them on the grill for a final cook. It really tightens & crisps up the casing and the flavor is much better than cooking in grease or oil.
I like mine with onions, mustard & saurkraut.
I love how you can see the juices boiling inside. Soo cool!
Lol, yes it is cool, sometimes they will spring a leak, it looks like a water fountain. Sadly that’s not good for the bangers, it dries out. 🌴😎🌴
Just followed this recipe, thank you. Absolute life changer 🙏
My mom was doing this with Italian sausages 70 years ago. She (I) let the water evaporate off and brown. It’s call brazing. Thanks for sharing, amazing how many people don’t know this.
My mother in law taught me this 60 years ago and I’ve done it ever since.
When the children were still at home I would boil up a saucepan full of sausages and put those we didn’t use on a plate in the frig covered in foil.
They kept for longer when pre cooked than when fresh.
Used a similar recipe for Bratwurst last night. Cooked in beer, onions and bay leaf, then dredged in flour mixed with salt and pepper. Back in the pan with some oil. Turned out surprisingly well: a brown crust and juicy insides!
Rule 1: boil them for 6-7 min
Rule 2: dry them up
Rule 3: cook them for 5-6 min
Rule 4: enjoy
Any pork product had to be cooked thoroughly. I cook mine at least 15 minutes.
I’ve been doing them that way for a very long time. My mom always did them that way and they always came out juicy inside with that good ‘snap’ when biting into them. I changed it up a bit, I like boiling them first and throwing them on a grill for that added smoky, grilled flavor. the skins may split a little but I don’t care, the flavor is worth it.
Looks like a good idea to do them quickly however since I started doing them in the oven I can’t imagine them any other way and I used to fry them for years, oven takes quite long as you want a medium heat not to split but for me it’s the perfect way, I did enjoy watching this method still 🙂
How do you bake them? Do you bake them on a rack (elevated)? Add water? Covered or uncovered? Poke holes in them first? Temp? Thanks in advance.
I’ve always cooked Sausages this way! It also makes the skin a bit crisper and the inside really moist.
I saw a cook use this method years ago. He also slid each sausage onto a skewer before frying to keep them nice and straight which resulted in a nice even golden brown colour all around each sausage 👍
Learned this 50+ years ago when I migrated to Australia. When using thick sausages for a BBQ it was standard practice to pre cook by boiling to prevent burning and overlooking the outside when on the grill…
I got a job at a local pub today, and the head chef showed me this first thing and it was amazing! Such a shame most British chefs don’t know about this, but I’m glad I do now!
FINALLY!!! A bratwurst cooked the right way! Simple, direct, delicious! Every “chef” in the world believes they have some super secret method or ingredient to create the most heavenly brat on the planet, when in fact if you choose a quality sausage and boil it done, then brown the outside with a hot skillet it’s as good as it gets! Great job!