Tillie Doyle
Sausages are a versatile food that can be cooked in a variety of ways, including pan-frying. They are typically made from pork mince, but can also be made from lamb, beef, chicken, or plant-based alternatives. When cooking sausages in a pan, it is important to ensure even cooking and browning. This can be achieved by cooking the sausages slowly over low to medium heat and turning them occasionally. Some people also recommend adding a small amount of water to the pan to create steam and ensure even cooking, although others suggest that this may not be necessary due to the high fat content of sausages. To achieve a crispy exterior, the sausages can be allowed to cook in the remaining fat after the water has evaporated.
How to make sausages in a pan
| Characteristics | Values |
|---|---|
| Type of sausages | Classic Aussie beef sausages, Bratwurst, Italian |
| Pan type | Non-stick, ribbed griddle pan, skillet |
| Oil | A little oil, olive oil |
| Water | A tiny amount of water to maintain steam |
| Heat | Low heat, medium heat |
| Cooking time | 10-25 minutes |
| Turning sausages | Every few minutes, occasionally |
| Browning | Even browning |
| Colour | Deep golden brown on the outside, no pink meat on the inside |
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What You'll Learn
Pan-frying sausages with a little water
To cook sausages in a pan with water, start by pricking the sausages with a fork to release the fat needed to crisp them up during the final stage of cooking. Place the sausages in a skillet (preferably cast iron) over medium heat. Then, add just enough water to the skillet to reach about a quarter to a third of the way up the sides of the sausages. You can also add beer, stock, or cider instead of water, depending on your preference.
Cover the skillet and simmer until the sausages are cooked through and the water evaporates, which should take around 10 to 15 minutes. If the sausages are cooked but there is still water in the pan, uncover and continue cooking until the water evaporates.
Once the water has evaporated, continue cooking the sausages, turning them occasionally, until they are crisp and golden brown all around. This final step should only take about 3 minutes.
It is important to note that you should avoid pricking the sausages before cooking, as this can cause the juices to run out, resulting in dry sausages. Additionally, if you are using a non-stick pan, you may not need to add oil to the pan. However, if you prefer, you can grease the pan with a bit of oil or butter before adding the sausages.
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Using oil to fry sausages
Sausages are a versatile food that can be cooked in many ways, including frying in a pan. While some people choose not to use oil when frying sausages, as they already contain a lot of fat, you can use a small amount of oil if you prefer.
If you are using oil, heat a small amount in a frying pan over a low heat. You can use olive oil, or another oil of your choice. Add the sausages to the pan and turn them occasionally to ensure they cook evenly. You can also pierce the sausages with a knife to allow the fat to escape and create a crispier texture.
Cook the sausages for around 15-20 minutes, turning them over regularly so they don't stick to the pan and burn. The sausages are ready when the outside is a deep golden brown and the inside is pale, with no pink meat. Any meat juices running off should be clear.
You can also add a small amount of water to the pan to create steam and help the sausages cook evenly. This is a good option if you are concerned about using too much oil or want to avoid the sausages sticking to the pan. Simply add a small amount of water to the pan, place the sausages in, and cover with a lid to trap the steam. You can also use beer, stock, or cider instead of water for extra flavour.
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Cooking time and temperature
Sausages are tricky to cook because they can end up charred on the outside but raw on the inside, or dry. To avoid this, use a two-step, simmer-then-sear technique. First, gently cook the sausages in water, then crisp them in a hot pan.
The cooking time and temperature for sausages depend on the cooking method and the type of sausage. Here are some general guidelines for different cooking methods:
Stovetop
For stovetop cooking, you can use a skillet or frying pan. If using a skillet, add water to about half the depth of the sausages and bring it to a simmer. Cover and cook for 10–12 minutes, then uncover and continue cooking until the water evaporates, turning the sausages occasionally until they are browned.
Alternatively, you can poach the sausages first by cooking them in a pot of simmering liquid, such as water, beer, or a mixture of vegetables, herbs, and spices. Then, pat the sausages dry and place them in a sauté pan set to medium heat for about a minute on each side.
If using a frying pan, start with a cold pan and add a small amount of oil. Put the sausages in the pan and turn the heat to medium. Turn the sausages every few minutes until they are browned on the outside.
Oven
To cook sausages in the oven, preheat the oven to 350°F (175°C) or 190°C/170°C fan. Line a large rimmed baking sheet with aluminium foil or parchment paper and arrange the sausage links with at least 1 inch of space between each link. Bake for about 20 minutes, or until a thermometer inserted into the thickest portion of the sausage reaches 160°F (71°C).
Grill
For grilling, preheat your grill to 375°F. Place the sausages on a foil-lined baking sheet and grill for 25–35 minutes, turning them occasionally, until the internal temperature reaches 160°F (71°C).
Alternatively, you can use the grill without preheating it. Place the sausages on the grill and cover them. Grill for 8–10 minutes, turning halfway through, until a thermometer inserted into the thickest portion of the sausage reaches 150°F (66°C). Then, move the sausages to the lit side of the grill, uncover, and grill for an additional 1–2 minutes, turning once, until they are browned and the internal temperature reaches 160°F (71°C).
It's important to note that cooking times may vary based on the thickness of the sausages, and it's always recommended to check that the sausages are cooked thoroughly before serving.
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Sausage types and ingredients
Sausages are usually made from pork mince, but lamb, beef, and chicken are also available, as well as soy and plant-based options. Salt is added for flavour and to preserve the meat, and rusk (a fine, dry breadcrumb) is often included to bind the ingredients and stop the meat from drying out. Seasonings, spices, and herbs are added for flavour. The filling is contained in a casing made from animal intestine or synthetic materials.
Some notable sausage types include:
- Frankfurter Würstchen, an extra-long variant of the traditional sausage
- Seftalia, a minced meat sausage wrapped in reticulate fat
- Urutan, a traditional Balinese smoked or air-dried sausage made from pork stuffed into pig intestines
- Kaminwurz, an air-dried and cold-smoked sausage made of beef and fatback or pork, produced in the South Tyrol region of northern Italy
- Salumi, Italian cured meat products predominantly made from pork
- Makhan, a Tatar's sausage similar to Qazylyq and Sujuk
- St. Galler Bratwurst, a type of bratwurst from St. Gallen
- Small sausage in large sausage, a Taiwanese pork sausage wrapped in a sticky rice sausage, usually served chargrilled
- Kabanos, a thin, air-dried sausage flavoured with caraway seeds, originally made of pork
- Kaszanka, a traditional blood sausage or black pudding
- Krakowska, a thick, straight sausage hot-smoked with pepper and garlic
- Myśliwska, a smoked, dried pork sausage
- Weselna, a medium-thick, U-shaped "wedding" sausage often eaten at parties
- Wiejska, a large U-shaped pork and veal sausage with marjoram and garlic
- Khaan, a pre-Islamic blood sausage made by the Turkic Sakha people
Some other popular types of sausage include Italian sausage, Spanish and Mexican chorizo, and pepperoni.
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Barbecuing sausages
To set up your barbecue, light it around 20 minutes in advance. You can create two zones of heat by pushing hot coals to one side of the barbecue, leaving the other side empty. If you are using a gas barbecue, you can create two zones by adjusting the burners.
Once the barbecue is hot, place your sausages on the grill over high heat to brown them. After a minute, turn them over to brown the other side. Once the sausages are well browned on both sides, turn down the heat or move them to the cooler side of the barbecue, as far away from the heat source as possible.
The sausages should cook for 10 to 15 minutes, depending on their size and thickness. Check them regularly and keep turning them at regular intervals to ensure they are cooked evenly. Towards the end of cooking time, use a meat thermometer to check the internal temperature of your sausages. Sausages need to be cooked to an interior temperature of 72 degrees Celsius to be safe.
Finally, serve the sausages immediately with plenty of rolls and condiments.
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Frequently asked questions
To cook sausages evenly in a pan, start with a cold pan and add a tiny amount of oil. Put the sausages in and turn them every few minutes until they are browned on the outside. Cooking them slowly over low heat will help you achieve an even browning. You can also add a small amount of water to the pan to cook them evenly on the inside.
To prevent sausages from sticking to the pan, make sure there is enough lubrication in the skillet to allow the sausages to roll from side to side when you shake the pan. If they stick, the casing could tear and you will lose the juices.
Depending on the type of sausage, it usually takes about 10-25 minutes to cook sausages in a pan. The sausages are ready when the outside is a deep golden brown and the inside is pale, with no pink meat.
