Emilie Meyer
Sausages are a tasty and versatile treat, but they can be tricky to cook. Cooking them over direct heat can result in them being burnt on the outside and raw on the inside. To avoid this, 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. This article will explore this method and other ways to heat sausages in a pan.
How to heat sausage in a pan
| Characteristics | Values |
|---|---|
| Type of Sausage | Pre-cooked or fresh |
| Simmering Method | Stovetop, grill, or oven |
| Simmering Time | 6-8 minutes for pre-cooked, 10-15 minutes for fresh |
| Sear Method | Pan-frying, grilling, or baking |
| Sear Time | 5-10 minutes |
| Oil | 2 tbsp vegetable oil or any oil to grease the pan |
| Temperature | Medium or medium-high heat |
| Skewer | Optional to avoid curling |
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What You'll Learn
Use the two-step, simmer-then-sear technique
Sausages are notoriously tricky to cook, often ending up charred on the outside but raw on the inside, or dry and sad. To avoid this, use the two-step, simmer-then-sear technique, which involves gently cooking the sausages in water first, then crisping them in a hot pan.
To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes. Then turn off the heat and get those sausages out of the pot. At this point, the sausages are cooked and intact but grey.
Now it's time to get some colour and crispness on them. You can either slice the sausages in half lengthwise to get a crisp on the exposed interior (great for sausage sandwiches), leave them intact and crisp the casings, or cut them into coins or chunks. Whatever you choose, grease a pan with a bit of oil, get it shimmering-hot over high heat, and then carefully place your sausages in there. Since the sausages are already cooked through, you won’t need to leave them in the skillet for long. Get that sear, and get them out of the pan before they dry out.
Now your sausages are ready to be thrown in a sandwich, plopped on toast, sliced into some rice or pasta, or eaten straight-up.
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Avoid high heat to prevent burning
Sausages are tricky to cook, and it's easy to end up with dry meat or even food poisoning. To avoid burning, it's important to cook sausages over medium heat and avoid high heat.
Begin by placing the sausages in a large pot or saucepan and covering them with cold water. Put the pot on the stove and turn the heat to medium-high. Cook until the water reaches a gentle simmer, which should take about 6-8 minutes. Then turn off the heat and remove the sausages from the pot. At this point, the sausages will be cooked through but grey in colour.
To get some colour and crispness, slice the sausages in half lengthwise or cut them into coins or chunks. Grease a pan with a bit of oil and heat it over medium heat until shimmering hot. Place the sausages in the pan and cook until they are browned, turning them occasionally with tongs or a spatula to ensure even browning.
If you are using a pre-cooked sausage, heat around 2 tablespoons of vegetable oil in a skillet over medium heat. Add the sausage to the pan and turn it occasionally so it browns evenly. After about 5 minutes, the sausage should be a uniform colour and ready to serve.
Cooking sausages too high and too fast can cause them to be too dark on the outside and raw in the centre, or for the skins to split and disintegrate. By gradually bringing them up to heat and turning them frequently, you can achieve perfectly cooked sausages.
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Use oil to prevent sticking
To heat sausages in a pan without having them stick, you'll want to use oil. Start by heating a skillet or frying pan over medium heat. Add about 2 tablespoons of vegetable oil—just enough to cover the bottom of the pan—and wait a few minutes for it to heat up. You'll know it's ready when the oil starts to shimmer.
Place your sausages in the pan. If you're using pre-cooked sausages, you'll only need to heat them through, so 5 minutes on each side should be enough. If you're cooking raw sausages, you'll need to cook them for longer, turning them occasionally with tongs or a spatula to ensure they brown evenly.
If you're using the sausages as an ingredient in another dish, like pasta or soup, you can cut them into half-inch rounds or slice them in half lengthwise before placing them in the pan. This will help them cook faster and give you more surface area for browning.
Once your sausages are browned and cooked to your liking, remove them from the pan and drain any excess oil. You can then serve them as is or add them to another dish.
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Sear for 5 minutes on each side
To achieve the perfect sear on your sausages, there are a few key steps to follow. First, heat up your skillet or pan on medium heat. Adding about 2 tablespoons of vegetable oil or another cooking oil will help prevent the sausages from sticking to the pan and burning. It is important to wait a few minutes for the pan to heat up and for the oil to get shimmering-hot.
Once your pan is ready, carefully place your sausages in the pan. Sear each side of the sausages for 5 minutes. You can use tongs or a spatula to turn them occasionally so they brown evenly. After about 5 minutes, the sausages should be a uniform colour, indicating that they are finished cooking. If you cut into your sausages, the juices should run clear, confirming that they are done.
It is important to note that cooking times may vary depending on the thickness of your sausages, so adjust your timing accordingly. If you are using pre-cooked sausages, they will only need to be heated through, so a shorter searing time may be sufficient.
Finally, once your sausages have a nice sear on both sides, remove them from the pan before they dry out. Now, your sausages are ready to be enjoyed as is or incorporated into another dish, such as a sandwich, pasta, or rice.
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Check for doneness by cutting open
Checking for doneness by cutting open the sausage is a reliable method to ensure your sausage is cooked through. This is especially important as sausages are usually quite thick, and it can be easy to overcook the skin while the interior remains raw.
To check for doneness, take a sharp knife and cut the sausage from one end to the other. If the juices run clear, the sausage is cooked. If the juices are still pink or red, the sausage needs more time. This method can dry out your sausages, so it is recommended to check for an even colour and crispness before resorting to cutting open.
You can also check for doneness by measuring the internal temperature of the sausage with a thermometer. For Italian sausage, the internal temperature should reach 160°F. This ensures that any harmful bacteria are killed, making the sausage safe to eat.
Another way to check for doneness without cutting into the sausage is to press it with your finger. If the sausage is firm to the touch and has an even colour, it is likely cooked through.
Remember, it is important to cook sausages thoroughly to avoid any risk of food poisoning. By using a combination of these methods, you can ensure your sausages are cooked properly and safely.
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Frequently asked questions
The best way to heat sausages in a pan is to use a two-step, simmer-then-sear technique. First, cover the sausages with water in a pot and cook on medium-high heat until the water reaches a gentle simmer. Then, transfer the sausages to a greased pan and cook until browned.
Sausages should be heated in a pan for about 5 minutes on each side, or until they are browned and cooked through.
When heating sausages in a pan, the temperature should be set to medium or medium-high heat. If the pan is too hot, the sausages may crack or shrivel.
It is not necessary to cover sausages when heating them in a pan. However, if you are steaming precooked sausages, you should cover the pan and let it stand for 10-15 minutes after bringing the water to a boil.
Sausages are done heating in a pan when they are browned and the juices run clear. You can also use a thermometer to check that the internal temperature reaches 160°F for Italian sausage.
