Marianne Martinez
Roger Wood Foods' Lumber Jack® Smoked Sausage is a popular choice for many, especially in the Southeast. It is made with a secret blend of traditional Southern spices, including sage and pepper, and is encased in a natural casing. This sausage is then smoked with oak and hickory, resulting in a unique and memorable flavour. While it is commonly used in low country boils, stews, and pastas, some may wonder if it can be pan-seared. Pan-searing sausage can be a smoky affair, but it is possible to achieve a juicy, well-done sausage with a perfect sear. One method is to parboil or steam the sausage first and then sear it on a stovetop. Alternatively, you can sear the sausage first and then finish cooking it by steaming.
| Characteristics | Values |
|---|---|
| Brand | Roger Wood Foods |
| Flavors | Traditional Southern, Polish, Beef |
| Spices | Sage, Pepper, Garlic, Black Pepper |
| Casing | Natural |
| Smoking Wood | Oak, Hickory |
| Recipe | Lumberjack Sausage & Maple Stir Fry |
| Ingredients | Potatoes, Peppers, Onion, Syrup, Water |
| Pan-Searing Technique | Steam/Parboil First, Then Sear |
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What You'll Learn
Pan-searing sausage causes smoke: what to do?
Pan-searing sausages is a great way to add flavour and texture to your meal, but it can also cause a lot of smoke. Here are some tips to help you manage the smoke and prevent it from becoming a problem:
Choose the Right Oil
The type of oil you use can significantly impact the amount of smoke produced. Oils with a lower smoke point, such as extra virgin olive oil, will smoke more easily and create more smoke. Consider using oils with a higher smoke point, such as canola, grapeseed, or avocado oil, to reduce smoke. Additionally, you only need a small amount of oil for searing, so using less oil can also help minimise smoke.
Control the Heat
Cooking sausages at high heat will generate more smoke. Try reducing the temperature to a low sizzle when cooking sausages. This will slow down the cooking process but will also reduce the amount of smoke produced.
Steam or Parboil First
One effective method to reduce smoke is to steam or parboil your sausages before searing them. By partially cooking the sausages using these methods, you can reduce the time they spend in the pan, minimising the amount of smoke produced.
Use an Alternative Cooking Method
If you're concerned about smoke, you can try alternative cooking methods. Cooking sausages in the oven or on a grill can reduce smoke indoors. If using an oven, you can still achieve a nice sear by finishing the sausages in a pan on the stovetop for a short time.
Ventilation and Smoke Alarms
Proper ventilation is essential when cooking sausages to help disperse smoke. Open windows or use exhaust fans to ventilate the kitchen during and after cooking. If your smoke alarm is sensitive, you can try pointing a fan at it to redirect the smoke or consider installing a photoelectric smoke detector, which is less sensitive to steam and grease.
Creative Solutions
Some creative solutions to reduce smoke include using a pan with a lid to contain the smoke or cooking the sausages on a grill or barbecue outdoors, where smoke is less of a concern.
Remember, some smoke is inevitable when pan-searing sausages, but with these tips, you can manage and minimise it effectively.
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How to get the perfect sear
Yes, you can pan-sear Lumberjack smoked sausage. Here are some tips to help you achieve the perfect sear:
First, prepare your sausage. If your sausage is raw, you may want to parboil or steam it before searing to ensure it cooks evenly throughout. If your sausage is pre-cooked, you can skip this step.
Next, choose a suitable pan, preferably a large skillet, and set it over medium-high heat on your stovetop. You want the pan to be hot before adding your sausage, so give it a few minutes to heat up.
Once your pan is hot, add a small amount of cooking oil or fat. This will help prevent sticking and promote even browning. You can use a cooking spray, extra virgin olive oil, or another oil with a high smoke point.
Now, carefully place your sausage in the pan, leaving some space between each piece to ensure even cooking. Sear the sausage for 3-4 minutes on each side, or until a golden-brown crust forms. If you want to add some extra flavour, try searing the sausage in beer or syrup for a unique twist.
When your sausage has achieved the perfect sear, transfer it to a plate or bowl and set it aside. If you're making a stir-fry or sauce, you can use the same pan to continue cooking your other ingredients, adding more oil or butter as needed.
Finally, remember that cooking with high heat can produce a lot of smoke, so make sure your kitchen is well-ventilated. You can also try pointing a fan at your smoke alarm to prevent it from going off. With these tips in mind, you're now ready to sear your Lumberjack smoked sausage to perfection!
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Lumberjack sausage ingredients
The Roger Wood Lumber Jack Smoked Sausage is a popular choice for those seeking a traditional Southern-style sausage. This sausage is crafted with a blend of mechanically separated chicken, pork, and beef, along with other ingredients, to create a distinct flavour profile. Encased in a natural pork casing, it is then slow-smoked over oak and hickory to enhance its taste and impart a unique smoky aroma.
The key ingredients in the Lumberjack sausage include:
- Pork and beef: These meats provide the primary protein source and contribute to the savoury, hearty flavour of the sausage.
- Spices: Traditional sage and pepper spices are blended into the meat mixture, adding a savoury and slightly pungent aroma and taste.
- Natural casing: The sausage is encased in a natural pork casing, which not only holds the meat mixture together but also adds flavour during the smoking process.
- Smoking wood: The use of oak and hickory wood during the slow-smoking process infuses the sausage with a distinct smoky flavour and aroma.
Additionally, the sausage may contain other ingredients in smaller quantities, such as water, corn syrup, salt, modified food starch, dextrose, beef stock, and various flavourings and preservatives. These ingredients contribute to the texture, moisture retention, and overall taste of the Lumberjack sausage.
When preparing Lumberjack sausage, it is essential to consider the cooking method to avoid excessive smoke, especially when cooking indoors. Some recommended techniques include steaming or parboiling the sausage before searing it in a pan, or searing it first and then steaming it to the desired temperature.
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Lumberjack sausage recipes
Yes, you can pan-sear Lumberjack smoke sausage. In fact, there is a popular recipe for a Lumberjack Sausage and Maple Stir Fry that involves pan-searing the sausage. Here is the recipe:
Ingredients:
- 1 pound potatoes (approximately 2 medium potatoes), peeled and cut into 1-inch pieces
- Cooking spray
- 13 ounces of smoked turkey sausage, sliced
- 1 teaspoon extra virgin olive oil
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 onion, largely chopped
- 1/4 cup reduced-calorie syrup
- 2 tablespoons water
Instructions:
- Place the potatoes in a large saucepan and cover them with water. Bring the water to a boil, reduce the heat, cover, and cook for 10 minutes, or until crisp-tender.
- While the potatoes are cooking, spray a large stir-fry skillet with cooking spray and set it over medium heat.
- Add the sausage to the skillet and cook for 3-4 minutes on both sides. Transfer the sausage to a bowl or plate and set it aside.
- Pour the oil into the same skillet and increase the heat to medium-high. Add the bell peppers and onion.
- Add the potatoes and sausage to the skillet with the peppers and onion. Toss the stir fry with the syrup and water until all ingredients are coated with the syrup.
This recipe is a quick and easy dinner option that is also low in fat compared to traditional beef smoked sausage. You can also add other ingredients, such as carrots and mushrooms, to suit your taste.
To prevent the smoke alarm from going off while pan-searing sausage, you can try steaming the sausage first or pointing a fan at the smoke alarm. You can also sear the sausage first, then finish cooking it through steaming.
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Nutritional information
The Original Lumber Jack Smoked Sausage is a product of Roger Wood Foods, a family-owned company based in Savannah, Georgia. The sausage is made with traditional Southern flavours, including sage and pepper spices, and is smoked with oak and hickory.
A 2.5-ounce serving of the Original Lumber Jack Smoked Sausage contains 210 calories, with 18 grams of total fat, 4 grams of carbohydrates, 8 grams of protein, and 4 grams of net carbs. The product also contains ingredients such as mechanically separated chicken, pork, beef, water, corn syrup, salt, modified food starch, dextrose, beef stock, and various flavourings and preservatives.
When compared to traditional beef smoked sausage, the Lumberjack Sausage is considered to be low in fat. For example, the Hillshire Farm Turkey Smoked Sausage has almost half the calories and a third of the fat of its beef counterpart, providing more protein per serving.
A recipe for Lumberjack Sausage & Maple Stir Fry on mealplanningmommies.com lists the following ingredients:
- 1 pound of potatoes (approximately 2 medium potatoes), peeled and cut into 1-inch pieces
- 13 ounces of smoked turkey sausage, sliced
- 1 teaspoon of extra virgin olive oil
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 onion, chopped
- 1/4 cup of reduced-calorie syrup
- 2 tablespoons of water
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Frequently asked questions
Yes, you can. It is recommended to steam the sausage first and then sear it in the pan to get a perfect sear.
First, steam the sausage in the pan with a few tablespoons of water. Then, remove the lid and sear the sausage to finish the cooking process.
You can make a Lumberjack Sausage & Maple Stir Fry. The recipe includes potatoes, peppers, onion, and syrup.
Cooking sausage on high heat will create a lot of smoke. To prevent this, you can point a fan at your smoke alarm or open a window. You can also try steaming the sausage before searing it to reduce smoke.
