Tiffany Haney
Sausages are a tricky food item to cook. They can end up charred on the outside and raw on the inside, or the casings may split, or they may dry out. To avoid these issues, it is recommended to use a two-step, simmer-then-sear technique. This involves gently cooking the sausages in water first and then crisping them in a hot pan. Another method is to roast the sausages in an oven for 20-25 minutes, turning them a few times during cooking. When done, they should be golden on the outside and the juices should run clear.
| Characteristics | Values |
|---|---|
| Cooking method | Simmer-then-sear technique |
| Step 1 | Cook sausages in water first |
| Step 2 | Crisp in a hot pan |
| Pan type | Non-stick |
| Pan heat | Medium |
| Oil | Yes, grease the pan with oil |
| Cooking time | 10-25 minutes |
| How to check if cooked | Cut one open and check if there is no pink meat |
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What You'll Learn
Simmer sausages in water first
Sausages can be tricky to cook, often resulting in dry, burnt, or raw meat. To avoid this, a two-step, simmer-then-sear technique can be used. This involves gently cooking the sausages in water first, and then crisping them in a hot pan.
To begin, place the sausages in a pan and add water until it reaches about half the depth of the sausages. Turn on the heat to medium-low and bring the water to a gentle simmer. Do not let the water reach a rolling boil, as this may cause the sausages to split and become dry. Cover the pan and let the sausages cook gently for around 10 to 12 minutes.
Once the sausages have simmered for the recommended time, remove the lid and allow the water to evaporate. Continue cooking the sausages, turning them frequently, until they are nicely browned on all sides. This step ensures that the sausages get a crispy exterior while remaining juicy and cooked through on the inside.
At this point, the sausages are cooked and can be served as desired. However, if you prefer a more pronounced colour and crispness, you can slice the sausages in half lengthwise or leave them intact. Grease a separate pan with a bit of oil and heat it over high heat. Place the sausages in the hot pan for a brief period to create a seared effect. Be careful not to leave them in the pan for too long, as they may dry out.
By using this simmer-then-sear technique, you can enjoy perfectly cooked sausages that are juicy and flavourful without the worry of undercooked or burnt meat.
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Sear in a hot pan
To prevent your sausages from being raw on the inside or burnt on the outside, it is recommended to use a two-step, simmer-then-sear technique. This involves gently cooking the sausages in water first and then searing them in a hot pan.
First, decide whether you want to slice the sausages in half lengthwise, leave them intact, or cut them into coins or chunks. If you slice them in half, you will get a crisp on the exposed interior, which is great for sausage sandwiches.
Grease a pan with a bit of oil and heat it over high heat until it is shimmering hot. Carefully place your sausages in the pan. Since the sausages are already cooked, they won't need much time in the pan—just enough to get a nice sear. Be careful not to leave them in the pan for too long, or they will dry out.
You can then serve the sausages in a sandwich, on toast, sliced into rice or pasta, or just straight-up.
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Use a cold pan with barely any oil
Cooking sausages can be tricky. They can end up charred on the outside but raw on the inside, or dry and overcooked. To avoid this, you can use a cold pan with barely any oil.
Start by placing your sausages in a cold pan with a very small amount of oil. Then, turn on the heat to medium. You want the sausages to sizzle, but if the oil starts to spit, turn the heat down a little. Turn the sausages every few minutes to ensure they cook evenly.
You'll know the sausages are cooked when they are a deep golden brown on the outside, and there is no pink meat on the inside. You can check this by cutting into one of the sausages. If there is any pink meat, return the sausages to the pan and cook for another 5 minutes before checking again.
If you are cooking classic Aussie beef sausages, the centre of the sausage should be very hot when it is cooked. If you are cooking other types of sausages, such as bratwurst, you may want to slice them in half lengthwise to get a crisp on the exposed interior, which is great for sausage sandwiches.
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Turn sausages regularly for even cooking
Cooking sausages can be tricky. They can end up charred on the outside but raw on the inside, or dry and overcooked. To avoid this, it is important to turn sausages regularly for even cooking.
When cooking sausages in a pan, it is best to use a two-step, simmer-then-sear technique. Start by placing the sausages in a pan of water and parboiling them until they are grey throughout. This usually takes 10-15 minutes. Then, drain the water and heat a non-stick pan over medium heat. Add a bit of oil and place the sausages in the pan, turning them regularly to ensure even cooking. Keep the sausages moving in the pan for 15-20 minutes, until the outside is a deep golden brown and the inside is pale, with no pink meat. You can also cut into one of the sausages to check if it is cooked. If there is still pink meat inside, return the sausages to the oven for another 5 minutes.
If you are using a stovetop, start with a cold pan and barely any oil. Place your sausages in the pan and put it on medium heat. Turn the sausages every few minutes until they are nice and brown on the outside. If you are unsure if the sausages are cooked, cut into one of them to check.
For barbecue sausages, skewer the sausages through both ends and lay them next to each other so they look like a ladder. Cook for 20 minutes, turning them over halfway through.
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Drain water and fry over medium heat
To cook sausages in a pan, you can use a two-step, simmer-then-sear technique. First, gently cook the sausages in water, then crisp them in a hot pan. Drain the water, and fry the sausages over medium heat.
When frying sausages, it is important to use a suitable pan. A heavy skillet is recommended, as it will distribute heat more evenly and prevent hot spots that can cause sticking. Non-stick pans are also a good option, as they will help to prevent the sausages from sticking to the pan.
Before placing the sausages in the pan, grease the pan with a bit of oil. Get the pan shimmering-hot over high heat, and then carefully place your sausages in. Turn the sausages in the oil to coat them, and keep cooking, moving them around in the pan and turning them over regularly so they cook evenly.
Cook the sausages over medium heat until they are nicely browned. The sausages are ready when the outside is a deep golden brown and the inside is pale, with no pink meat. This should take around 15-20 minutes, depending on the heat and the thickness of the sausages.
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Frequently asked questions
Start by poaching the sausages in simmering water or beer and/or vegetables, herbs and spices. Then, pat them dry and place them in a greased pan over medium heat for about a minute on each side.
It depends on the type of sausage and the heat level. Generally, sausages should be cooked for 10-25 minutes over medium heat, turning them regularly to ensure they cook evenly.
The sausages are ready when the outside is a deep golden brown and the inside is pale, with no pink meat. The juices should also run clear. If you are unsure, cut one open and check.
Use a non-stick pan or add oil to the pan before adding the sausages. You can also use tongs to turn the sausages instead of a spatula.
To cool sausages in a pan, simply remove the pan from the heat and let it stand for a few minutes. You can also transfer the sausages to a plate or a wire rack to speed up the cooling process.
