Steam-Pan Cooking Sausages: An Easy, Tasty Guide

Sausages are a versatile food that can be cooked in a variety of ways, including pan-frying, grilling, roasting, and simmering. One method that ensures juicy and evenly cooked sausages is pan-steam cooking. This technique involves a two-step process of gently cooking the sausages in water or steam before crisping them in a hot pan. By first cooking the sausages in water or steam, you avoid the common issue of dry or raw sausages, as the steam ensures even cooking throughout. Then, by crisping the exterior in a hot pan, you achieve a delicious sear and colour. This method is suitable for various types of sausages, including breakfast, Italian, and kielbasa, and can be easily adapted by using beer or wine instead of water for added flavour.

Simmer sausages in water first

Steaming sausages is one of the easiest ways to cook them thoroughly, as the steam provides heat all around. It's also a good way to avoid the dreaded sausage blowout, where the sausages explode at one or both ends, and all the juices escape.

To simmer sausages in water first, place them in a large pot or saucepan and cover them with cold water. Put the pot on the stove, turn the heat to medium-high, and wait for the water to reach a gentle simmer. This 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 they will look very grey. Don't worry, they're ready for the next step!

Step Two

Now that the sausages are cooked, it's time to add some colour and crispness. You can either slice the sausages in half lengthwise to get a crisp on the exposed interior (great for sausage sandwiches), leave them whole and crisp the casings, or cut them into coins or chunks.

Whatever you choose, the next step is to grease a pan with a bit of oil and heat it over high heat until it's shimmering-hot. Carefully place your sausages in the pan and sear them until they're nicely browned. Since the sausages are already cooked, you won't need to leave them in the pan for long.

And that's it! Your sausages are now ready to be enjoyed in a sandwich, on toast, or however you like.

Sear in a hot pan

To sear your sausages in a hot pan, you'll first want to make sure they're cooked through. To do this, you can use a two-step, simmer-then-sear technique. Start by placing your sausages in a pot or saucepan and cover them with cold water. Put the pot on the stove and turn the heat to medium-high. Cook just 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.

Now that your sausages are cooked, you can get them nice and crispy. Grease a pan with a bit of oil and get it hot over high heat. Carefully place your sausages in the pan and sear them until they're browned. Since the sausages are already cooked, you won't need to leave them in the pan for long. Remove them from the pan before they dry out.

If you're cooking a lot of sausages, use a large skillet or cook them in batches. You can also cut the sausages in half lengthwise or into coins or chunks to increase their surface area and get more of that delicious caramelization.

And that's it! You're now ready to enjoy your perfectly cooked sausages.

Use tongs to turn sausages

Using tongs to turn sausages is an essential step in the sausage-cooking process. Not only does it help to ensure even cooking, but it also prevents the sausages from drying out. Here are some detailed instructions on how to use tongs to turn sausages when pan steam-cooking:

First, it is important to choose the right type of tongs. Silicone-covered tongs are a good option as they can help prevent scratching your pan. Stainless steel tongs are another option, but they may be too large for smaller pans.

When placing the sausages in the pan, use the tongs to ensure that you don't accidentally burn yourself. Place the sausages flat-side down in the pan, leaving a little space between each one.

Once the sausages are in the pan, let them cook for a few minutes before attempting to turn them. You'll want to get a good sear on the first side before turning.

When you're ready to turn the sausages, use the tongs to carefully lift them and flip them over. Try to handle the sausages gently to avoid breaking their casings. Place the sausages back in the pan with the uncooked side down.

Continue cooking the sausages, turning them occasionally with the tongs, until they are browned on all sides. If your sausages are large, you may need to cut them in half lengthwise to reduce the cooking time and ensure even cooking.

Finally, once the sausages are cooked to your desired level of doneness, use the tongs to remove them from the pan and place them on a serving platter. Let the sausages rest for a few minutes before serving to allow the juices to redistribute.

Using tongs to turn sausages is a simple but important step in the pan steam-cooking process. By following these instructions, you can ensure that your sausages are cooked evenly and remain juicy and flavourful.

Rest sausages before serving

Once your sausages are steamed and browned, it's important to let them rest before serving. This is a crucial step that ensures your sausages will be juicy and tender.

During the cooking process, the protein fibres in the meat contract and expel moisture. If you cut into the sausages right away, these juices will spill out, and your sausages will be dry. By letting the sausages rest, the protein fibres relax and reabsorb some of the moisture. This way, when you cut into the sausages, less liquid will be lost, and they will be more flavourful and juicy.

The amount of resting time will depend on the size of the sausage. For smaller sausages, 5 minutes should be enough, while larger ones may need up to 20 minutes. Tenting the sausages with aluminium foil will help to conserve heat and still allow some air circulation, but be careful not to steam the sausage surface.

While the sausages rest, you can whip up a side dish or sauce to go with them. Then, slice into the sausages just before serving to ensure maximum juiciness.

Use a meat thermometer to check they're cooked

Using a meat thermometer is the best way to check that your sausages are cooked and safe to eat. It's especially important to ensure that sausages are cooked through because eating undercooked meat can make you very sick.

The U.S. Department of Agriculture (USDA) recommends that sausages are cooked to a certain temperature, depending on the type of meat. Beef, pork, and lamb sausages must reach 160 degrees Fahrenheit, while turkey and chicken sausages must reach 165 degrees Fahrenheit.

To check the temperature of your sausages, poke the end of the thermometer into the end of the sausage. This will ensure that you don't pierce the sausage casing and let the juices out. Check the temperature, and if it's below the recommended level, continue cooking. If you need to check the temperature a second time, use the same hole to reduce the areas where fat and juices can escape.

If you don't have a meat thermometer, there are other ways to check if your sausages are cooked. You can check that the sausage is firm and has clear, runny juices. You can also cut the sausage in half and check that the inside is brown, not pink.

Frequently asked questions