Like so many of us, I’ve had my fair share of questionably cooked sausages at home. Over cooked, not cooked enough (scary!), split casings, and/or drained of all flavor. It’s such a bummer because sausages can be oh-so-good! Well, fear not! I have found that, for me, the answer to “how to cook sausage” is a simple process that I like to think of as a ‘backward braise.’ First the sausages are poached until firm, then dried and browned all over for color and flavor! I’m so enthusiastic about this method because These. Sausages. Are. Fabulous.
Use this approach to give beautiful brats (and any casing sausage) all the TLC they deserve. If you’d like to slice or halve your sausage, do so after poaching and before searing.
How To Cook Sausage Perfectly Recipe
How To Cook Sausage Perfectly
- 6 sausages
- any kind of stock, or other simmering liquid such as beer. Water can also be used, but I think a flavorful liquid is best!
- 1 tbsp butter,
- In a sauté pan with a lid, add the sausages in a single layer and cover with stock (enough to just submerge by ¼”)
- Bring to a simmer over medium-high heat, then reduce heat to low and cover. Cook 8-10 minutes, or until the sausages are firm to the touch.
- Transfer the brats from the pan to a plate or cutting board and pat dry (don’t worry about drying them thoroughly, just enough to get most of the moisture off). Drain the liquid from the pan, wipe the pan clean, and return the pan to the stovetop over medium-low heat. Melt the butter and return the sausages to the pan. Brown the sausages uncovered, about 6 minutes total, rotating every 1-2 mins to brown evenly on all sides.