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Mar 24, 2005 11:44 AM


  • j

How do you cook fresh sausages. In restaurants chicken and apple sausages come out slightly brown, plump and juicy. When I buy them and cook them on the stove top they burn and become all dark and crsipy on the outside before they cook through. What should I do?

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  1. Start by pan frying in a little oil. After it is browned on all sides, add some water to the pot, cover and steam until cooked through.

    1. Prick the sausages with a fork. Put them in a frying pan over medium heat with a quarter inch or so of water. Cook until the water evaporates, then brown them gently.

      The initial steaming will ensure that they're cooked through before they get too brown.

      5 Replies
      1. re: Liz

        That's the way I do it, except that I cover the pan for the first 10 minutes or so, then remove the cover to evaporate the water and finish browning in the residual fat. For what it's worth, I used to know someone from a large and well-known family sausage-making business here in New England, and that's the way they cooked them.

        1. re: FlyFish

          I do the same except I add a little oil to the water during the covered steam. The oil stays behind after the water evaporates and helps brown.

          My fiancee likes her sausages well browned and crispy, so when I cook them for her I butterfly them and cook them cut side down. Lots of browned meat that way, but they end up a bit drier.


          1. re: nja

            I do the oil and water steaming, then brown in the oil and fat after the water evaporates, as well.

            1. re: The Rogue

              You can do a quick deglaze pan-sauce, too. Order a bratwurst plate in Frankfurt and they usually come with a little drizzle of pan sauce.

        2. re: Liz

          But if you prick them, you'll just dry them out--and with lower fat chicken and turkey ones, all the flavor ozzes out. Put a little water in the pan, cover, steam them first, and then finish with the cover off. If you keep the heat not too high, they won't explode. I use a grill bottom pan.

        3. In Wisconsin, where we know sausages, we will boil them for a while first to cook through, then grill or pan fry to that nice crisp exterior. I usually boil (simmer) for about a half hour. Sometimes the skin will break, which does not bother us, as that is just a little less fat we have to consume.

          Somebody said his fiance likes them butterflied and crispy. Exact same for my wife. After simmering she likes to halve them lengthwise then bake in the oven until brown and crispy.

          And don't get me started on bratwurst, which is our national dish here, next to cheese curds and fish frys. Those you gots to boil in BEER first! Oh yeah, beer is another favorite food.

          1 Reply
          1. re: Spudlover

            In Thailand, street vendors deep fry sausages, but first snip them staggered along either side with scissors to get a twirled christmas tree look. Gave you more surface area for crunch. No idea what was in those sausages, no idea how old that oil was, but served on a stick with a bit of chili sauce, mmmm....

          2. I was holding back waiting to see if anyone recommended this method which had just recently been suggested to me for fresh kielbasa (until now I've always cooked my sausages the same as all posters). Bring sausage to boil and place in 350 oven. You'll have to check for doneness, but this method cooks them gently and the skin does not burst. After coming out of the oven you could brown a bit if desired, my kielbasa was great!!