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How long do I boil/simmer pork sausages before browning them?

I want to make all pork italian sausages tonight.
I was going to simmer them before browning them (recommended on a previous post). How long do they need to boil before I brown them?

Is this the best way to cook sausages? Any recs would be appreciated.

Thanks :)

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  1. I never b oil my sausages. If you don't want to pan fry them, simply put them in a casserole dish, and into the oven at about 350. I think I cook them for a bit longer than an hour. They willget nice and brown. Use tongs when taking out of the casserole dish, and all of the juice will stay inside the sausage. If you boil them first, a lot of the flavor will end up in the water, IMO.

    1 Reply
    1. re: macca

      It depends on how you boil them. If you boil them in straight water, then yes they do loose a lot of flavor, but if you boil them in half water and half beer (or wine) it adds a lot of flavor.

    2. It depends whether you want to keep all the fat in them, in which case use macca's method above, or whether you want a lot of the fat to render out (my preference), in which case it doesn't matter whether it runs out into a dry pan or a wet one.

      I don't actually simmer them, just cook them in a covered pan with a bit of water so that the steam pre-cooks them enough that the inside gets done before the outside starts to burn.

      As for how long, that depends on how thick they are, whether they're frozen or fresh, and how high you turn up the heat. For fresh sausages about an inch thick (typical Italian sausage), I'd put them in a pan with maybe a half cup of water at medium-high heat, give them about 10 minutes after the water starts to boil, then remove the lid. When the water boils away reduce the heat to medium to medium-low, and keep cooking them, turning frequently, until they brown nicely and are done through, usually another 10 - 15 minutes.

      I do the same thing for frozen smaller breakfast sausages.

      1. I do it a little differently per the recommendation of an Italian butcher shop. I pan fry/saute them for about 6 minutes on each side until satisfactorily browned, then add a bit of water to the pan and cover for another 6 minutes. Creates a perfect amount of liquid if you like and also has the unintended benefit of making sure cleaning the pan is easy. I used to do it the other way around and did not care for the results.

        1. I put the sausages in a hot pan with about 1/4 inch of water and some olive oil. Then put a lid on and steam for about 8-10 minutes. Then remove the lid and let the water boil away so you are left with the sausages and the olive oil. Then brown as much as you like.

          1. I am with poulet_roti. I too brown them first and add a bit of water to the pan (not to boil) but to just add a little liquid to help them cook. You didn't say how you would serve them, but my favorite way to serve Italian sausages, is in marinara sauce with peppers over pasta.