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Apr 6, 2013 10:45 AM

Some Sausage-Cooking Help, Please....

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. 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

      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

        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. 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. 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

            I had wondered about some sort of steaming.

            1. re: nlgardener

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

            2. Perhaps a reverse sear approach would 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

                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

                  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

                    Sounds good. It will be my next try.

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

              2. I usually cook sausages under the grill.

                5 Replies
                  1. re: sandylc

                    Sorry, but I don't understand the question.

                    Sausages are sausages.

                    1. re: Harters

                      Here we have sausage in links or patties, and particularly with breakfast sausage.
                      Here are some images:
                      Which reminds me, I also have cooked patties on foil in the oven with great success. They brown nicely.

                      1. re: wyogal

                        Thanks, wyogal.

                        Here, sausages are sausages. What you call links.