Ultimate Guide to Cooking Delicious Sausage

Let's be honest, sausages are a national treasure. They're the kind of food that can make any meal feel special. But cooking them to perfection can be a bit of a challenge, especially if you're not sure where to start. Over the years, I've spent countless hours experimenting with different techniques and recipes, from the classic frying pan to the fancy oven-roasting methods. And let me tell you, I've learned a thing or two! So, I thought, why not share all my sausage wisdom with you? This guide isn't just about how to cook a sausage, it's about embracing the whole sausage experience, from picking the perfect sausage to achieving that irresistible crispy skin. Get ready, because this is going to be a sausage odyssey!

(Part 1) Choosing Your Perfect Sausage

Finding the Right Sausage for Your Meal

When it comes to sausages, the choices are endless. It can be overwhelming! But don't worry, I'm here to help. First things first, consider what you're making. Are you going for a hearty breakfast fry-up, a sizzling barbecue, or maybe a fancy sausage roll? Once you've got your meal in mind, think about what flavours you're after. Do you fancy something mild and porky, or are you after something more adventurous with a kick of chilli or garlic? For example, if you're going for a simple breakfast, a classic British banger with a mild flavour might be the perfect choice. But if you're planning a barbecue, you might want to opt for a spicy chorizo sausage to add some heat to your meal.

A Sausage Primer: Understanding Different Types

To help you navigate the sausage jungle, here's a quick rundown of some common types you'll likely encounter in your local supermarket or butcher shop.

• British Banger: The classic sausage, often made with pork and seasoned with sage, black pepper, and nutmeg. Expect a fairly mild flavour that's perfect for a classic fry-up or a comforting sausage and mash dinner.
• italian sausage: Usually made with pork and seasoned with fennel, paprika, and red pepper flakes, Italian sausage can be quite spicy! It's perfect for a hearty pasta dish, a delicious pizza topping, or a flavourful sandwich.
• Chorizo: This Spanish sausage boasts a smoky, spicy flavour that's hard to resist. Made with pork and often paprika, garlic, and smoked pimentón, chorizo is a versatile sausage that can be used in everything from paella to tapas.
• Bratwurst: A german sausage traditionally made with pork and veal, seasoned with marjoram and pepper. It's a relatively mild and juicy sausage that's often served with sauerkraut or mustard.
• Merguez: This North African sausage has a distinctive spicy kick thanks to harissa paste and other spices. It's often grilled or served in tagines and other traditional dishes.
• Andouille: This Cajun sausage is made with pork and seasoned with garlic, onions, and pepper. It's a popular ingredient in jambalaya, gumbo, and other Cajun dishes.

And of course, we can't forget about the vegetarian sausage, which are becoming increasingly popular and come in a huge variety of flavours, from the classic "sausage-like" sausages to innovative vegetable and bean-based creations.

My Go-To Sausage Picks: A Personal Selection

Okay, I know you're probably ready to get cooking, but before we jump ahead, let me share a few of my favourite sausage picks. I've tried countless sausages over the years, and these are the ones that consistently impress me:

• The British Banger: For a classic, comforting sausage, you can't go wrong with a good old British banger.
• Spicy Chorizo: This sausage packs a punch and is amazing in a paella, with a simple salad, or even just fried with some onions and peppers.
• The Gourmet Sausage: If you're feeling adventurous, try a gourmet sausage. These often feature unusual flavour combinations like apple and sage, or smoked paprika and garlic.

Don't be afraid to explore new flavours and experiment with different types of sausages! That's the beauty of sausage – there's something for everyone.

(Part 2) cooking techniques: From Pan to Oven

The Classic Pan-Fry: A Sausage Staple

The humble frying pan is a sausage's best friend. It's quick, easy, and delivers a satisfying crispy skin. Here's how to do it:

1. Heat a good amount of oil in a frying pan over a medium-high heat. You want enough oil to coat the bottom of the pan and allow the sausages to cook evenly.
2. Carefully place the sausages in the pan, leaving a little space between them. This will help them cook evenly and prevent them from steaming instead of frying.
3. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. You can check for doneness by cutting into the thickest part of a sausage. The juices should run clear and the meat should no longer be pink.
4. You can add onions, peppers, or other vegetables to the pan with the sausages for a flavourful meal. I love adding a chopped onion or some bell peppers to the pan for a bit of extra sweetness and depth of flavour.
5. For extra crispy skin, you can add a splash of water to the pan towards the end of cooking and let it steam for a minute or two. This helps create a crispy, slightly caramelized exterior.

Remember to use a good quality, non-stick pan. This will help prevent the sausages from sticking and burning.

Oven-Baked Goodness: A Hands-Off Approach

For a more hands-off approach, try oven-baking your sausages. This method is perfect for cooking a larger quantity and it lets you get on with other things. Here's what you need to do:

1. Preheat your oven to 180°C (350°F).
2. Place the sausages on a baking sheet lined with parchment paper or foil. This will prevent them from sticking and make cleanup a breeze.
3. Bake for 20-25 minutes, or until they are cooked through and slightly browned. You can check for doneness by cutting into the thickest part of a sausage. The juices should run clear and the meat should no longer be pink.
4. For a crispy skin, you can turn the sausages halfway through cooking.

You can also add other ingredients to the baking sheet, like chopped onions, potatoes, or peppers, for a one-pan meal. I love roasting sausages with potatoes and onions for a simple, satisfying meal.

Grilling for That Perfect Char: Summertime Delight

There's something about grilled sausages that just screams summer. That smoky flavour and those delicious char marks—it's pure grilling bliss. Here's how to grill like a pro:

1. Preheat your grill to medium-high heat. You want the grill to be hot enough to sear the sausages and create those desirable char marks.
2. Oil the grill grates to prevent sticking. This will ensure that your sausages don't stick to the grill and that they cook evenly.
3. Place the sausages on the grill and cook for about 8-10 minutes, turning them every couple of minutes to ensure even cooking. You don't want them to burn on one side while the other side is still raw.
4. Keep an eye on the heat and adjust as needed to avoid burning. If the grill is too hot, you can move the sausages to a cooler part of the grill.
5. For a more intense smoky flavour, try grilling the sausages over charcoal. charcoal grills impart a more robust smoky flavour that many people find irresistible.

Remember to use a meat thermometer to check for doneness. The internal temperature should reach 160°F (71°C).

Don't Forget the Sausage Roll: A Classic Treat

Who doesn't love a sausage roll? This classic pastry treat is a perfect snack or light lunch. Here's a basic recipe:

1. Make your sausage meat. You can either buy ready-made sausage meat or make your own by combining ground pork with your favourite seasonings. I like to add a little sage, black pepper, and nutmeg to my sausage meat for a classic British flavour.
2. Roll out a sheet of puff pastry. You can find ready-made puff pastry in most supermarkets, which makes this recipe even easier.
3. Spread the sausage meat over the pastry, leaving a small border.
4. Fold the pastry over the sausage meat and crimp the edges to seal. Use a fork to press down firmly on the edges to make sure they are securely sealed.
5. Brush the pastry with egg wash and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and cooked through.

You can add other ingredients to your sausage rolls, like cheese, onions, or peppers. Get creative! I love adding some grated cheddar cheese to my sausage rolls for a bit of extra flavour and richness.

(Part 3) Flavour Boosters: Elevate Your Sausage Game

The Power of Herbs and Spices: Unlocking New Dimensions of Flavour

A little bit of seasoning goes a long way. Herbs and spices can transform a simple sausage into a flavour explosion. Here are a few of my favourites:

• Sage: A classic choice for pork sausages, it adds a warm and slightly peppery flavour.
• Garlic: A must-have for any sausage lover. Garlic adds a pungent and aromatic flavour that elevates any dish.
• Onion: Adds sweetness and depth of flavour, especially when caramelized.
• Paprika: A smoky and sweet spice that’s particularly good for chorizo sausages.
• Red pepper flakes: Add a touch of heat and a subtle smoky flavour.
• Mustard: A classic accompaniment for sausages. Use a mild or strong mustard, depending on your taste.
• Apple: This unexpected pairing adds a touch of sweetness and acidity. It works particularly well with pork sausages.

Don't be afraid to experiment with different herbs and spices. You can also find pre-made sausage seasoning blends at most supermarkets.

Sauces and Dips: The Final Touch

Once your sausages are cooked to perfection, it's time to add the final touch—a delicious sauce or dip. Here are a few ideas:

• Apple sauce: A sweet and tart sauce that complements the richness of sausages.
• Mustard sauce: A classic choice for sausages. You can use a mild or strong mustard, depending on your taste.
• bbq sauce: A smoky and sweet sauce that’s perfect for grilled sausages.
• Chilli sauce: Add a kick of heat with a good quality chilli sauce.
• Tomato ketchup: The ultimate sausage companion, especially for a classic British banger.

You can also get creative with your sauces and dips. Try making your own tomato sauce, or experimenting with different types of mustard, like honey mustard or Dijon mustard.

(Part 4) Mastering the Perfect Sausage

The Golden Rules of sausage cooking: Tips for Success

Now that you've got a good handle on the basics, let's delve into some sausage secrets. Here are a few tips for achieving sausage perfection:

• Don’t overcrowd the pan: Give your sausages some space to cook evenly. If you overcrowd the pan, they will steam rather than fry.
• Use enough oil: You want to use enough oil to create a good layer for the sausages to fry in. If you use too little oil, the sausages will stick.
• Cook to the right temperature: Make sure your sausages are cooked all the way through. The USDA recommends an internal temperature of 160°F (71°C) for safe consumption. You can use a meat thermometer to check the internal temperature of your sausages.
• Don't overcook: Overcooked sausages will be dry and tough.
• Let them rest: Before serving, let your cooked sausages rest for a few minutes. This will allow the juices to redistribute and prevent them from being too juicy.

Sausage Troubleshooting: Dealing with Common Cooking Challenges

Things don't always go according to plan, even for seasoned sausage chefs. Here's how to deal with some common sausage mishaps:

Sausages are sticking to the pan:

This is usually due to not enough oil or a non-stick pan that's lost its mojo. Use a good quality non-stick pan, and make sure you have a good layer of oil in the pan. If they're already sticking, try gently loosening them with a spatula.

Sausages are burning:

Reduce the heat! If you're cooking over high heat, the outsides of your sausages might burn before the insides are cooked through.

Sausages are dry and tough:

You probably overcooked them! Next time, cook them for a shorter time or reduce the heat.

Sausages are not crispy:

Try adding a splash of water to the pan towards the end of cooking. This will help steam the sausages and create a crispy skin.

(Part 5) Beyond the Basics: Expanding Your Sausage Horizons

sausage dishes to Impress: Taking Sausage to the Next Level

Now that you're a sausage master, let's explore some more exciting sausage dishes. You'll be the envy of all your friends with these culinary creations:

Sausage and Bean Stew:

This hearty stew is perfect for a cold winter's day. Just brown some sausages in a pan, add chopped vegetables, and simmer with beans and stock until everything is tender. You can add a variety of vegetables, like carrots, potatoes, celery, and onions. I love to add a splash of red wine vinegar for a bit of tang.

Sausage and Pepper Pasta:

This quick and easy pasta dish is packed with flavour. Simply sauté some sausages with peppers, onions, and garlic, then toss with cooked pasta and a dollop of cream or tomato sauce. You can use any type of pasta, but I prefer penne or spaghetti.

Sausage Rolls with a Twist:

Add a touch of spice to your sausage rolls with a filling of chorizo sausage, peppers, and cheese. You can use any type of cheese you like, but I prefer a sharp cheddar or a creamy brie.

Sausage and Apple Skewers:

These skewers are perfect for a summer barbecue. Just thread sausages and apple slices onto skewers, then grill until the sausages are cooked through and the apples are caramelized. You can use any type of apple, but I prefer Granny Smith or Honeycrisp apples for their tart flavour.

Sausage Around the World: A Global Sausage Journey

Every culture has its own unique sausage traditions. Here’s a glimpse into the global world of sausages:

Country	Sausage Type	Key Flavours	Suggested Uses
Germany	Bratwurst	Marjoram, pepper	Served with sauerkraut, mustard, or in a pretzel roll.
Italy	Italian Sausage	Fennel, paprika, red pepper flakes	Used in pasta dishes, pizzas, and sandwiches.
Spain	Chorizo	Smoked paprika, garlic, pimentón	Used in paella, tapas, and other Spanish dishes.
France	Andouille	Garlic, onion, pepper	Used in jambalaya, gumbo, and other Cajun dishes.
Thailand	Sai Oua	Lemongrass, galangal, chilli	Grilled or served with sticky rice and dipping sauces.

So, next time you're feeling adventurous, try exploring a new sausage from another part of the world! You might discover your new favourite sausage!

(Part 6) Sausage Shopping: Finding the Best of the Best

Choosing the Right Sausage: Tips for Picking the Perfect Sausage

We've talked about cooking techniques and flavours, but let's not forget about the sausage itself. How do you choose a good sausage? Here's what to look out for:

• Freshness: Always choose sausages that are fresh and free of any discoloration or slime.
• Appearance: The sausages should be plump and well-formed. Avoid any that are cracked or broken.
• Smell: A good sausage should have a pleasant, savoury smell. Avoid any that have a sour or off-putting odour.
• Ingredients: Read the ingredients list and choose sausages that are made with high-quality ingredients. Avoid sausages that are packed with fillers or artificial ingredients.
• Ask the butcher: Don’t be afraid to ask your butcher for recommendations or tips on choosing the right sausage. Butchers are sausage experts and can help you find the perfect sausage for your needs.

Where to Buy Sausage: Finding the best sausage Source

While you can find sausages at most supermarkets, for the best quality, consider visiting a local butcher. They often have a wider selection of sausages, including gourmet and specialty sausages. Butchers often make their sausages in-house using fresh ingredients, which can make a big difference in flavour.

Storing Sausage: Keeping Sausages Fresh

Store sausages in the refrigerator for up to 3 days. You can also freeze sausages for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before freezing.

(Part 7) sausage sides: The Perfect Accompaniments

Classic Sausage Sides: Tried-and-True Pairings

No sausage is complete without a good side dish. Here are a few classic pairings:

• mashed potatoes: A comforting and creamy side that complements the richness of sausages.
• Roasted vegetables: Add a pop of colour and flavour with roasted vegetables like carrots, broccoli, or Brussels sprouts.
• green beans: A simple and healthy side that goes well with any type of sausage.
• Onion gravy: A rich and savoury sauce that elevates the flavour of sausages.
• Tomato sauce: A classic choice for sausages, especially Italian sausage.

Creative Sausage Sides: Going Beyond the Ordinary

If you’re feeling adventurous, try these creative side dishes:

• Apple and cabbage slaw: A refreshing and tangy slaw that cuts through the richness of sausages.
• sweet potato fries: A delicious and healthy alternative to chips.
• Couscous salad: A light and flavorful salad that’s perfect for a summer meal.
• Polenta: A creamy and comforting Italian cornmeal porridge.

Experiment with different side dishes to find your favourite combinations. You can also find inspiration in cookbooks or online recipe websites.

(Part 8) FAQs

Q: What is the best way to tell if a sausage is cooked?

The best way to tell if a sausage is cooked is by checking the internal temperature. The USDA recommends an internal temperature of 160°F (71°C) for safe consumption. You can also check by cutting into the sausage. If the juices run clear and the meat is no longer pink, it's cooked.

Q: What's the difference between sausage meat and sausage?

Sausage meat is simply the ground meat mixture used to make sausages. Sausage is the final product, stuffed into a casing.

Q: Can you reheat sausages?

Yes, you can reheat sausages. You can reheat them in the oven, in a frying pan, or in the microwave. If you're reheating them in the oven, preheat the oven to 350°F (175°C) and bake for about 10 minutes, or until heated through. If you're reheating them in a frying pan, cook them over medium heat for about 5 minutes, or until heated through.

Q: What are the best sausages for grilling?

Thick, chunky sausages are best for grilling. They’ll hold their shape well on the grill and develop a nice char.

Q: What is the best way to get a crispy sausage skin?

To get a crispy sausage skin, try cooking them in a frying pan over medium-high heat with a little bit of oil. You can also add a splash of water to the pan towards the end of cooking to help steam the sausages and create a crispy skin.

There you have it! My ultimate guide to cooking delicious sausages. From choosing the right sausage to perfecting the crispy skin, I hope this guide has inspired you to explore the world of sausages!

Now go forth and cook some amazing sausages!