Ella Walter
Sausages are a versatile food that can be cooked in a variety of ways, including pan-frying, grilling, oven baking, and barbecuing. One popular method for cooking sausages is to use a griddle pan, which can produce delicious results. Griddle pans are ideal for achieving the perfect balance between a crispy exterior and a juicy, tender interior. However, cooking sausages on a griddle pan requires careful technique to avoid undercooking or overcooking the meat. This involves controlling the heat, using the right amount of oil or water, and cooking the sausages in stages to ensure even cooking and browning.
| Characteristics | Values |
|---|---|
| Pre-poaching | Bring a large pan of water to 65°C and gently poach for 20 minutes. Make sure the water doesn’t boil as the fat will melt out of the sausage, causing it to dry out. |
| Pan/Griddle Pan Frying | Add a little oil to the pan, place the sausages, and slowly cook for about 20 minutes, turning regularly. |
| Grilling | Place under a medium grill for 20 minutes, regularly turning. |
| Oven Baking | Place on a baking tray with a little oil and cook for 15-20 minutes at 170°C, turning once or twice to ensure even browning. |
| BBQ | Cook over natural coals on a barbecue until nicely browned all over and hot throughout. |
| Braising | Braise sausages in stews, especially meaty French and Spanish styles, as the stronger flavours add depth to the dish. |
| Reverse Searing | Bring the steak to just below the required temperature, then quickly sear and let it rest. |
| Simmer-then-sear | Gently cook the sausages in water first, then crisp them in a hot pan just before serving. |
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What You'll Learn
Pre-poaching sausages
To pre-poach sausages, place them in a large pot or saucepan and cover them with cold water. Turn the heat to medium and cook for 6 to 8 minutes, until the water reaches a gentle simmer. Then, turn off the heat and remove the sausages from the pot. They will be cooked through but grey in colour.
To get some colour and crispness on the sausages, grease a pan with a bit of oil and heat it over high heat. Carefully place the pre-poached sausages in the hot pan and sear them until golden brown. Be careful not to overcook them, as they are already cooked through and you don't want them to dry out.
You can also poach sausages in a slow cooker, which has the advantage of not requiring you to watch the pot to prevent boiling. After poaching, you can then grill, sauté, or roast the sausages to get that desired colour and crispness.
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Pan-frying sausages
Pan-frying is one of the best ways to cook fresh sausages. It's a simple process, but there are a few things to keep in mind to ensure your sausages turn out perfectly.
First, you'll want to heat up your pan. Use a non-stick pan over medium heat. You can add a little oil to the pan, but it's not necessary as sausages tend to be quite fatty. If you do add oil, make sure to coat the sausages in it by turning them over in the pan.
Next, add your sausages. If you're using linked sausages, you may want to cut them apart before adding them to the pan, as this will make it easier to turn them over. Cook the sausages for 15-20 minutes, turning them regularly to ensure even cooking.
To get a good colour and crispness on the sausages, you can slice them in half lengthwise before adding them to the pan. This will give you a crisp interior, which is great for sausage sandwiches. You can also leave them whole and just crisp up the casings, or cut them into coins or chunks.
Keep in mind that sausages are easy to overcook, which can make them dry and tough. The sausages are ready when the outside is a deep golden brown and the inside is pale, with no pink meat. You can check by cutting one open. If there's still pink meat, return it to the oven for another 5 minutes before testing again.
Finally, serve your sausages however you like! They go great with mashed potatoes, onion gravy, and your favourite green vegetables, or you can simply eat them on their own.
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Grilling sausages
There are several ways to grill sausages, and the general rule is to cook them slowly to avoid drying out the meat or causing the casings to burst. One method is to cook the sausages in water first, and then finish them off on the grill. To do this, place the sausages in a large pot or saucepan and cover them with cold water. Put the pot on the stove and turn the heat to medium. Cook for around 6-8 minutes until the water boils slightly. Then, remove the sausages from the pot and place them on a plate.
Next, heat a griddle pan on medium-high heat and add a little oil. Once the oil is shimmering hot, carefully place the sausages in the pan and cook for around 3 minutes on each side until they are golden brown. You can also add sliced peppers and onions to the pan and cook them with the sausages.
Alternatively, you can grill sausages without pre-cooking them in water. Place the sausages on a griddle pan on medium heat and cook for 15-20 minutes, turning them regularly to ensure even cooking. The sausages are ready when the outside is a deep golden brown and the inside is pale, with no pink meat.
You can also grill sausages in the oven by placing them on a baking tray with a little oil and cooking for 15-20 minutes at 170 degrees Celsius, turning them once or twice to ensure even browning.
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Oven-baking sausages
Yes, you can cook sausages on a griddle pan. However, since you asked for details on oven-baking sausages, here is some information on that.
To oven-bake sausages, preheat your oven to 170°C or 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place your sausages on top, ensuring they are not touching. You can use any type of sausage you like, such as Italian sausage, chicken, turkey, or beef. You can also wrap them in bacon for extra flavour.
Bake for 20 to 30 minutes, turning the sausages halfway through to ensure even browning. The sausages are done when they reach an internal temperature of 160˚F for pork or 165˚F for chicken and turkey.
Oven-baked sausages can be served in a variety of ways. They can be sliced and served with a side of greens and beans, tomato sauce for dipping, or a simple mixed green salad. They can also be served whole with sautéed garlic mushrooms or in a sub with peppers and onions.
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Slicing sausages before cooking
When slicing sausages before cooking on a griddle pan, there are a few things to consider. Firstly, the type of sausage and the desired outcome will determine the thickness and style of the slices. For example, thicker sausages like bratwurst or Italian sausages may benefit from a deeper slice to ensure even cooking, while thinner sausages like breakfast sausages can be sliced in half lengthwise or left whole.
Secondly, the cooking method will also impact the slicing technique. For instance, if grilling or pan-frying sausages, slicing them in half lengthwise can help create a crispy exterior and ensure even cooking. If boiling or poaching sausages, slicing them into coins or chunks can provide a larger surface area for browning and faster cooking.
It is worth noting that slicing sausages before cooking can increase the risk of overcooking or drying out the meat. To prevent this, cook the sausages at a lower temperature and be mindful of the cooking time. Additionally, consider the fat content of the sausages and adjust the cooking method accordingly. For leaner sausages, boiling or poaching followed by a quick sear can help retain moisture and flavour. For fattier sausages, grilling or pan-frying without pre-cooking can render some of the fat and create a crispy exterior.
Finally, when slicing sausages, it is important to use a sharp knife to ensure clean cuts and minimise the risk of squashing or tearing the meat. This will help the sausages retain their shape during cooking and improve the overall texture and appearance of the cooked sausages.
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Frequently asked questions
There are several ways to cook sausages on a griddle pan. One way is to first simmer the sausages in water or beer, then place them on the griddle to brown. You can also cook them entirely on the griddle by greasing the pan with oil, placing the sausages in the pan, and cooking them slowly over low heat for about 20 minutes, turning them regularly.
To ensure sausages are cooked evenly, you can add a small amount of water to the pan to create steam. This will help to cook the inside of the sausages without burning the outside. You can also try cooking the sausages in the oven, which takes about 40 minutes and ensures even cooking.
To ensure the sausages are not raw in the centre, you can use a meat thermometer to check the internal temperature. You can also cut into the sausage to check that there is no pink meat. If there is any pink meat, return the sausage to the heat and cook until done.
