Cooking Sausage part 2
- Jacqui Mar 30, 2005 02:57 PM
Last week everybody gave great suggestions for cooking poultry sausages on the stove. Now, how much water should be in the pan and how long should I keep the pan covered first? I think I put too much water in, but after ten minutes of covered and 2 minutes uncovered they were still pink inside and did not taste very good. They actually tasted sour which I was surprised about. The sausages came from Citarella in NYC which usually has very good quality. Help please!
Now, how much water should be in the pan and how long should I keep the pan covered first? I only cook breakfast sausage using the water method. I will try to adjust my methods for larger sausage. Water: ~1/2 inch, cook over med-low to med heat until the water evaporates, I would try for ~10 minutes, i.e., you want to steam the sausage until the insides are cooked, I think a 1" thick sausage should be cooked in 10 minutes or ~5 minutes a side (note: by steaming in a covered pan, you don't have to turn them). You want enough water to gently simmer for ~10 minutes. Next time you cook sausage, use 1/2" and med heat and start a timer to find out how long 1/2" of water and med heat lasts in your kitchen. I continue to cook with the cover on after the water evaporates due to splatters, you may not have a splatter problem, but you do not have to remove the cover. After the water evaporates, continue cooking until you get the desired color (brown), if you need to know how long this step takes, time it. I do not cook by time, I cook by temperature or doneness of the food.
they were still pink inside and did not taste very good. They actually tasted sour which I was surprised about. The sausages came from Citarella in NYC which usually has very good quality. Help please! I do not like the taste of poultry (turkey/chicken) sausage. Your "very good quality" statement doesn't mean anything. My "very good quality" local butcher sells lousy ham, and poultry sausages that do not taste good to me. Pink inside could mean additives. A local deli serves grilled chicken breast sandwiches, the chicken is light pink inside, the chicken is a Sysco product and is probably brined.
You do not have to cook with water, if you have a non-stick pan and can cook over low to med-low heat, you will get good results. The water allows the cooker to use higher heat without scorching the skin of the sausage before the insides are cooked. You could also bake (roast) your sausages in the oven.