The Ultimate Guide to Cooking Delicious Sausage Links

Right, let's talk sausages, shall we? As a seasoned chef (or at least, a seasoned home cook, ha!), I’ve spent years perfecting the art of cooking those little bundles of joy. I've tried every technique under the sun, from frying to grilling to baking, and let me tell you, there's no one-size-fits-all approach. But fear not, dear reader, because I'm about to share all my secrets to achieving sausage perfection, from choosing the right links to mastering the perfect cooking method. So grab a cuppa, get comfy, and let’s embark on this delicious journey together.

(Part 1) Choosing the Right Sausage Links

The first step on this sausage adventure is picking the perfect links. This is where it gets exciting, because you've got a whole world of flavours to explore. You can find sausages made with all sorts of meats, from the classic pork to beef, lamb, chicken, and even vegetarian options. And then there are the flavours, oh the flavours! From traditional Cumberland sausage with its peppery kick to the smoky allure of chorizo, the possibilities are endless.

My Sausage Shopping Strategy

When I'm on the hunt for the perfect sausages, I usually head to my local butcher. They always have the best selection, and I love chatting with them about their recommendations. They're true sausage connoisseurs, and they can tell you everything you need to know about the different breeds of pigs, the spices they use, and the secret to a juicy sausage. If you're feeling adventurous, ask them about their "special" sausages – those ones with unusual flavour combinations that will truly surprise you.Butcher shops aren't always convenient, so I also frequent the local market and the supermarket. I look for sausages that are made with fresh ingredients, no added nasties, and have a good colour. You know, the kind that looks good enough to eat straight from the package (but don't, because you'll want them cooked properly!). I’m a bit of a sausage snob, I’ll admit, but I always feel that a good sausage is worth the extra effort.

Understanding sausage types

Now, let's talk about different types of sausages. You might come across terms like “fresh”, “cooked”, and “dry cured” – and it's important to know the difference: Fresh sausages: These are the ones you'll find in the refrigerated section of the supermarket, usually made with raw meat and seasoned with spices. They need to be cooked through before eating. Cooked sausages: These are pre-cooked sausages that can be reheated or eaten cold. They’re great for a quick and easy meal, but they might not have the same flavour as fresh sausages. Think of those you might find in a supermarket's ready-meal section. Dry cured sausages: These sausages are cured and smoked, which gives them a distinctive flavour and long shelf life. Think pepperoni, salami, chorizo – all delicious in their own way. These are usually found in the deli section or the chilled aisle.

My Favourite Sausage Choices

I've got to admit, I have a few favourite sausage choices. I’m a sucker for a good Cumberland sausage, with its robust flavour and coarse texture. It’s perfect for a Sunday roast or a hearty breakfast. And when I’m feeling adventurous, I love to experiment with flavoured sausages like chorizo, italian sausage, or even garlic and herb sausages. They’re all so versatile and add a unique twist to any dish.

(Part 2) Preparing Your Sausage Links

Now that you've chosen your perfect sausage links, it’s time to get your hands dirty and prepare them for cooking. This step might seem simple, but it can make a world of difference in the final flavour and texture.

Getting Rid of the Skin

First things first, you might want to remove the skin from your sausages. This is a personal preference, but I prefer to cook my sausages without the casing, as it tends to get a bit crispy and tough. To remove the skin, simply use a sharp knife to make a small incision along the length of the sausage, then gently peel it off. It's a little bit of a messy job, but it's worth it for that tender, juicy sausage.

Piercing for Even Cooking

Whether you choose to remove the skin or not, it's important to pierce your sausages with a fork before cooking. This allows steam to escape, preventing them from bursting and ensuring even cooking. Just prick the sausages a few times all over. Don’t worry about puncturing the sausage meat – that's just part of the process!

(Part 3) The Art of Frying Sausage Links

Frying is the classic way to cook sausages, and for good reason. It’s simple, quick, and produces a crispy exterior with a juicy interior. But there’s a right way and a wrong way to fry sausages, and here’s my take on the art of frying:

The Pan and the Heat

I always use a heavy-bottomed frying pan with a good amount of surface area. It ensures even heat distribution and prevents the sausages from crowding and steaming instead of frying. The heat is key – medium-high heat is perfect for a good sear without burning the sausages. A cast iron pan is perfect for this, if you have one.

Oil and Sizzle

Use a neutral oil with a high smoke point like sunflower or vegetable oil. Pour a generous amount into the pan and allow it to heat up before adding the sausages. You want to hear that sizzling sound, that’s when you know the oil is ready.

Spacing for Perfection

Don't overcrowd the pan! Make sure there’s enough space between the sausages to allow for even browning. You want each sausage to have a chance to get a good sear on all sides. If your pan is too small, fry them in batches.

The Flip

Here’s the secret to perfectly fried sausages: Patience. Let the sausages cook for about 5-7 minutes on each side, undisturbed. Don’t flip them too early or they’ll end up soggy. Wait for that beautiful golden brown colour to develop, then gently flip them over with a spatula.

The Finishing Touches

Once the sausages are golden brown and cooked through, you can remove them from the pan. You can either serve them straight away or keep them warm in the oven while you prepare the rest of your meal. And don't forget the finishing touches! I like to add a drizzle of hot honey, a sprinkle of fresh herbs, or a dollop of mustard for a bit of extra flavour.

(Part 4) The Grillmaster's Guide to Sausage Perfection

For those sunny days when you want to fire up the grill, sausages are a must-have. Grilling brings a unique smoky flavour and a beautiful char to the sausages, making them irresistible. Here’s how to grill sausages like a pro:

Preheating the Grill

A preheated grill is crucial for achieving perfect grill marks. If you’re using a gas grill, preheat it to medium-high heat. For a charcoal grill, make sure the coals are hot and have a layer of white ash. You can even add a few wood chips to the coals for extra smoky flavour.

Direct or Indirect?

You can grill sausages over direct or indirect heat. Direct heat is perfect for a quick cook and a nice char, while indirect heat is great for cooking large quantities of sausages or if you prefer a less intense sear.

The Grill Placement

When grilling sausages, it’s important to place them on a clean grill grate, ensuring they are spaced apart to allow for even cooking. Rotate the sausages halfway through cooking to ensure they are cooked evenly.

cooking time

The cooking time will depend on the thickness of the sausages and the heat of your grill. However, you’re aiming for an internal temperature of 160°F (71°C) for pork and 165°F (74°C) for other meats. You can use a meat thermometer to check the internal temperature.

grilling tips

Use a meat thermometer to check the internal temperature of the sausages. Don't overcook the sausages – they’ll dry out. If you’re using a charcoal grill, be sure to soak your wood chips in water for 30 minutes before adding them to the coals.

(Part 5) The Ultimate Sausage Bake

Sometimes, you just want a fuss-free way to cook sausages, and that’s where baking comes in. It's incredibly easy and produces juicy sausages with a crispy skin (if you leave it on, of course!). Here’s how to bake the perfect sausages:

The Baking Dish

Choose a baking dish large enough to fit all your sausages in a single layer, leaving a bit of space between each one. This helps ensure even cooking.

The Baking Temperature

The key to a successful sausage bake is the temperature – 350°F (175°C) is the sweet spot. It's hot enough to cook the sausages through but not too hot that they burn before they’re cooked.

Baking Time

Baking time will depend on the size and thickness of your sausages, but generally, it takes about 20-25 minutes. Make sure to check them after 15 minutes, using a meat thermometer to check the internal temperature.

baking tips

For extra flavour, you can add some diced onions, peppers, or mushrooms to the baking dish with the sausages. This will add moisture and extra flavour. You can also sprinkle some herbs or spices on top for a bit of extra oomph. Experiment with rosemary, thyme, garlic powder, paprika, or even a pinch of chili flakes for a bit of heat.

(Part 6) Making the Most of Your Cooked Sausages

Now that you’ve mastered the art of cooking sausages, it's time to talk about how to use them in your dishes. You might be surprised at how versatile these little beauties are!

The Classic Sausage Roll

Let’s start with a classic – the sausage roll. You can’t go wrong with a flaky pastry filled with seasoned sausage meat. The perfect comfort food for a picnic, a lunchbox, or a lazy Sunday afternoon.

Sausage Sizzles

For a quick and easy meal, you can’t beat sausage sizzles. Just grill or fry your sausages, and serve them with a dollop of tomato sauce and a side of mashed potatoes. Perfect for a casual family dinner or a BBQ with friends.

Sausage and Bean Casserole

Looking for something hearty and filling? A sausage and bean casserole is the answer! Simply combine cooked sausages with onions, peppers, and beans in a casserole dish, top with a creamy sauce, and bake until golden brown.

Sausage Pasta

Sausages add a fantastic flavour to pasta dishes. Try a classic sausage and broccoli pasta, or get creative with a spicy sausage and red pepper pasta. Don't forget to add a generous sprinkle of Parmesan cheese on top!

Sausage and Apple Stuffing

Need a delicious and festive stuffing for your Christmas turkey? Try a sausage and apple stuffing. It’s easy to make, incredibly flavorful, and adds a touch of sweetness to your holiday meal.

(Part 7) Sausage Variations for Every Taste

There are countless sausage variations available, each offering a unique flavour profile. Here are a few to try:

Italian Sausage

Italian sausage is known for its spicy and savory flavour. It's often made with pork and seasoned with fennel, garlic, and red pepper flakes. It's a popular choice for pasta dishes and pizzas.

Chorizo

This Spanish sausage is known for its smoky, spicy, and slightly tangy flavour. It's usually made with pork and seasoned with paprika, cumin, garlic, and oregano. It's often used in paella, tapas, and other Spanish dishes.

Bratwurst

This german sausage is known for its savory, slightly sweet flavour. It’s usually made with pork and seasoned with caraway seeds, marjoram, and nutmeg. It's often grilled or pan-fried and served with sauerkraut and mustard.

Merguez

This North African sausage is known for its spicy and tangy flavour. It's usually made with lamb and seasoned with cumin, coriander, paprika, and cayenne pepper. It's often grilled or served in couscous dishes.

(Part 8) FAQs

Q: How do I tell if a sausage is cooked through?

Use a meat thermometer to check the internal temperature. It should reach 160°F (71°C) for pork and 165°F (74°C) for other meats. You can also check the colour – the sausage should be brown throughout. If it's still pink or red in the centre, it needs more cooking time.

Q: How can I prevent sausages from bursting when cooking?

Pierce the sausages with a fork before cooking to allow steam to escape. Don’t overcrowd the pan or the grill, as this can cause them to steam rather than cook. And don't cook them over too high a heat.

Q: What are some good sides to serve with sausages?

Sausages are so versatile that they pair well with a wide range of sides. Some classics include mashed potatoes, gravy, roasted vegetables, salad, and baked beans. You can also get creative with other sides like apple sauce, coleslaw, or even a spicy mango chutney.

Q: How long can I store cooked sausages?

You can store cooked sausages in the refrigerator for up to 3-4 days. To reheat them, simply fry them in a pan or bake them in the oven.

Q: What are some tips for making sausage gravy?

To make sausage gravy, simply brown some sausages in a pan. Then, whisk in some flour and cook for a few minutes. Gradually whisk in milk or cream, and simmer until the gravy thickens. Season to taste with salt and pepper. You can add a pinch of cayenne pepper for a bit of heat or some fresh herbs for extra flavour.

So there you have it, folks! My ultimate guide to cooking delicious sausage links. I hope this has inspired you to get creative in the kitchen and try out some new sausage recipes. Remember, the key to sausage perfection is choosing good quality links, preparing them properly, and cooking them to the right temperature. Happy sausage cooking!