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Some Sausage-Cooking Help, Please....

sandylc Apr 6, 2013 10:45 AM

I make a great breakfast sausage. I use high-quality, fatty ground pork from a wonderful butcher.

I have trouble getting it sufficiently browned on the outside without it overcooking and drying out the inside.

Any tips out there? Broiling, maybe? Paying more attention instead of working on the other breakfast components, perhaps?

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  1. j
    jaykayen RE: sandylc Apr 6, 2013 11:19 AM

    How do you cook it currently?

    I have never, ever had this problem. Don't be afraid to turn the heat on high.

    2 Replies
    1. re: jaykayen
      sandylc RE: jaykayen Apr 6, 2013 11:24 AM

      Throw it in the iron skillet and forget to watch it while cooking other things. So, maybe turn up the heat, watch it, and take it out sooner?

      1. re: sandylc
        chefj RE: sandylc Apr 6, 2013 04:13 PM

        Are you talking about Patty Sausage or in Casings?
        Assuming you mean Patties. As said above preheated med high heat and some fat in the pan to start off is a good idea.

    2. n
      nessiefood RE: sandylc Apr 6, 2013 04:27 PM

      The iron skillet gets very hot so when I heat it up (electric stove), I turn it on high at first, then add oil/bacon grease and turn it down to med or med/low.
      Then I add the sausages.
      You have to keep an eye on it, though.
      Maybe cook the sausage first and then cook the eggs in any leftover grease in the pan. That way you don't have to multi- task. Toast bread while the eggs cook.
      Does this have the casing on it? I've never seen it get dry on the inside.

      1. n
        nlgardener RE: sandylc Apr 6, 2013 06:32 PM

        I always add some water to the skillet when starting off, whether links or patties - breakfast sausage or Italian/Polish sausage. The water boils off, then the sausage browns. If links, then I pierce them to let the fat/juices caramelize. Always come out fully cooked, juicy & tender.

        3 Replies
        1. re: nlgardener
          wyogal RE: nlgardener Apr 6, 2013 06:46 PM

          That's how I do it, too.

          1. re: nlgardener
            sandylc RE: nlgardener Apr 6, 2013 08:07 PM

            I had wondered about some sort of steaming.

            1. re: nlgardener
              RUK RE: nlgardener Apr 7, 2013 06:26 AM

              Instead of water I use Beer. We usually have Yuengling beer around, that one works very well!

            2. e
              ebethsdad RE: sandylc Apr 6, 2013 06:47 PM

              Perhaps a reverse sear approach would work...here is an excellent essay about its application in BBQ
              I think you could start it at a low temp in the oven and then finish it in a very hot skillet. The principle behind reverse sear is that meat will brown, the Maillard reaction, a lot faster when the overall temp is higher.

              3 Replies
              1. re: ebethsdad
                sandylc RE: ebethsdad Apr 6, 2013 08:09 PM

                Too late and too much to read with a lot of work to be done before bed! (Entertaining for brunch tomorrow; bacon, not sausage!) But I get the general idea and it looks interesting. Will read it tomorrow.

                1. re: sandylc
                  wyogal RE: sandylc Apr 6, 2013 08:13 PM

                  It's kind of like what was mentioned before, cook it first (some water in the pan, I use a lid, or use the oven), then brown it quickly at the end for a bit of color.

                  1. re: wyogal
                    sandylc RE: wyogal Apr 6, 2013 08:31 PM

                    Sounds good. It will be my next try.

                    Another thought I had was to try the Serious Eats smashburger method.

              2. h
                Harters RE: sandylc Apr 7, 2013 02:59 AM

                I usually cook sausages under the grill.

                5 Replies
                1. re: Harters
                  sandylc RE: Harters Apr 7, 2013 09:59 AM


                  1. re: sandylc
                    Harters RE: sandylc Apr 7, 2013 10:44 AM

                    Sorry, but I don't understand the question.

                    Sausages are sausages.

                    1. re: Harters
                      wyogal RE: Harters Apr 7, 2013 10:54 AM

                      Here we have sausage in links or patties, and particularly with breakfast sausage.
                      Here are some images: https://www.google.com/search?q=sausa...
                      Which reminds me, I also have cooked patties on foil in the oven with great success. They brown nicely.

                      1. re: wyogal
                        Harters RE: wyogal Apr 7, 2013 11:10 AM

                        Thanks, wyogal.

                        Here, sausages are sausages. What you call links.

                        1. re: Harters
                          wyogal RE: Harters Apr 7, 2013 11:14 AM


                2. Ruthie789 RE: sandylc Apr 7, 2013 04:52 AM

                  Some commercial sausage packages indicate to heat your pan and add sausages and a few tablespoons of water at the beginning of the cooking process. Maybe the water will help to keep the sausages moist.

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