Steam Cooking Italian Sausage: A Simple Guide

Italian sausage is a versatile ingredient that can be used in a variety of dishes, from classic pasta meals to soups and stews. It is made from seasoned ground pork, typically with fennel seed and red pepper flakes, giving it a distinctive flavour and character. When cooking Italian sausage, it is important to ensure that it reaches an internal temperature of 160°F to 165°F to avoid undercooking. One method of cooking Italian sausage is to steam it, which ensures that it is cooked thoroughly as the steam provides heat all around. This can be done by adding water, beer, or wine to a frying pan and cooking the sausages for 10 to 15 minutes. Alternatively, Italian sausages can be grilled, baked, fried, or poached, each method imparting a unique flavour and texture to the sausage.

How to steam Italian sausage in a frying pan

Ingredients:

• Italian sausages (sweet or spicy)
• Olive oil or another neutral high-heat cooking oil (e.g. canola oil, avocado oil)
• Water or chicken broth

Utensils:

• Large skillet or frying pan
• Tongs
• Meat thermometer (optional)

Method:

• Heat a tablespoon of olive oil in a large skillet over medium-high heat.
• Place the Italian sausages in the pan and cook for 2-3 minutes on each side until lightly browned. They won't be cooked through at this stage.
• Add 1/2 cup of water or chicken broth to the skillet, turn the heat down to medium-low, and cover the pan.
• Simmer the sausages for around 10-12 minutes until they're cooked through and reach an internal temperature of at least 160°F.
• Remove any remaining liquid and serve.

Tips:

• Avoid piercing the sausages during cooking as this will cause the juices to escape.
• If you want to brown the sausages further, you can remove the lid and continue cooking until the water evaporates, turning the sausages occasionally.
• You can also fry the sausages with a little olive oil or butter at the end to make them extra golden.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

How to steam Italian sausage in an oven

Steaming Italian sausages in the oven is a great, hands-off way to cook this delicious meat. Here is a step-by-step guide to achieving perfectly cooked, juicy Italian sausages.

What You'll Need

Firstly, gather your ingredients and equipment. You will need:

• Italian sausages (either sweet or hot)
• A sheet pan, baking tray, or baking dish
• Aluminum foil or parchment paper
• A meat thermometer (optional, but recommended)

Preparation

Preheat your oven to 350°F.

Line your chosen baking tray with aluminum foil or parchment paper. This will make cleaning up easier, as Italian sausages are known to leak juices during cooking.

Cooking

Place your sausages on the lined baking tray, ensuring there is a small amount of space between each sausage to allow heat to circulate.

Cook the sausages in the centre of the oven for 25-35 minutes, or until the internal temperature reaches 160°F.

Tips

• Don't prick the sausages before cooking. This will cause the juices to escape, resulting in drier sausages.
• For extra crispy skin, finish the sausages under the broiler for a couple of minutes, but be careful not to burn them.
• You can cook frozen Italian sausages in the oven, but they will take longer to cook.
• Italian sausages go well with roasted vegetables, pasta, peppers, onions, and more.

Enjoy your delicious, juicy Italian sausages!

How to steam Italian sausage in a grill pan

Italian sausage is a versatile ingredient that can be used in many recipes, from sausage and peppers to minestrone soup. To ensure your sausage is cooked to perfection, follow these steps for steaming Italian sausage in a grill pan.

First, heat your grill pan over medium-high heat. Add a tablespoon of olive oil or butter to the pan. Place your Italian sausages in the pan and sear them for about 3 minutes on each side until lightly browned. This step will give your sausages a nice crust and enhance their flavour.

Next, reduce the heat to medium-low and add a small amount of liquid to the pan. You can use water, or for extra flavour, try using beer, wine, or chicken broth. The liquid should cover the bottom of the pan, but be careful not to add too much as this can dilute the taste of the sausage. Cover the pan and allow the sausages to steam for 5 minutes.

After 5 minutes, open the lid and turn the sausages over. Replace the lid and continue cooking for another 5 minutes. Then, remove the lid and check the internal temperature of the sausages using a meat thermometer. The sausages are done when they reach an internal temperature of 160°F. If they have not reached this temperature, continue cooking and check the temperature again after a few minutes.

Once the sausages have reached the desired temperature, remove them from the pan and serve. You can now enjoy your perfectly cooked Italian sausages!

How to steam Italian sausage in a steamer pot

Steaming Italian sausage is a great way to ensure it gets cooked thoroughly, as the steam provides heat all around. Here is a step-by-step guide on how to steam Italian sausage in a steamer pot:

First, prepare your steamer pot by filling the bottom with about 2 cm of water. Place the steamer insert into the pot and turn on the heat. Once the water boils, you can start steaming.

While the water is heating up, prepare your Italian sausages. You can use either sweet Italian or hot Italian sausages for this method. If the sausages are frozen, be sure to thaw them first. The key to getting delicious sausages starts with proper thawing. You can use one of these two simple methods:

• Low-temperature thawing: Double-wrap the sausage pack in another plastic bag to prevent any leakage. Place them in the fridge and let them thaw naturally for about 6 hours.
• Thawing under water: Similarly, double-wrap the sausage pack and place it in a bowl of ice water. This should take about 40 minutes to thaw.

Now, place the sausages in the steamer basket and cover the pot. Steam the sausages for about 15 minutes. Be sure to check that the sausages are cooked to an internal temperature of at least 160°F. This can be checked with a meat thermometer.

Once the sausages are cooked, you can finish them off by browning the surface. Heat a griddle or frying pan with some oil and cook the sausages until they are nicely browned.

Your Italian sausages are now ready to be served! Enjoy them as a main course or add them to your favourite recipes like pasta, sandwiches, or sausage and peppers.

How to steam Italian sausage in a Dutch oven

Steaming Italian sausage is a great way to ensure the sausage is cooked thoroughly, as the steam provides heat all around. Here is a step-by-step guide to cooking Italian sausage in a Dutch oven:

Step 1: Prepare the Sausage

Start by placing the desired number of Italian sausage links in a Dutch oven. You can use either hot or sweet Italian sausage, or a mix of both, depending on your preference. If your sausage is in one big roll, slice it into links about 4 inches long.

Step 2: Add Liquid

Add liquid to the Dutch oven until it reaches about halfway up the sausages. You can use water, or for extra flavour, try using beer or wine.

Step 3: Simmer

Place the Dutch oven on a stovetop burner and turn it to medium heat. Bring the liquid to a gentle simmer, then cover the Dutch oven and cook for 10-12 minutes. This will cook the sausages through and ensure they reach the required internal temperature of 160°F for pork sausages.

Step 4: Brown the Sausages

After simmering, remove the lid and continue cooking until the liquid evaporates, turning the sausages occasionally to brown them evenly.

Step 5: Finish in the Oven

Preheat your oven to 350°F. Place the sausages on a foil-lined baking sheet and transfer them to the oven. Cook for an additional 25-35 minutes, or until the sausages are uniformly browned and crispy.

Step 6: Serve

Remove the sausages from the oven and use tongs to transfer them to a serving platter. Serve immediately and enjoy!

Tips:

• To avoid the sausages curling during cooking, you can skewer them lengthwise or use a barbecue clamp.
• Do not pierce the skin of the sausages before or during cooking, as this will cause the juices to escape.
• Cooking times may vary depending on the thickness of the sausages.

Frequently asked questions