Cut the sausage links before cooking. Don’t pierce them. If you prick good quality sausages you let all the moisture and flavour out. Cook sausages over moderate heat, if you cook them at too high a temperature their skins will burst.
Can I cut raw sausage before cooking?
Cut the sausage links before cooking. … Slicing uncooked sausage is easier if you put it in the freezer first. This will also help the sausage retain moisture while cooking. Preparing uncooked sausage coins will give an added bonus of having a mouthwatering, caramelized texture on each side of the sausage.
How do you cut raw sausage?
Hold the sausage sideways and slice through one side. Turn it 90 degrees and slice it again. This process will give your sausage four legs. Cut it one more time between the slits until you’ve got eight distinct legs.
Do you need to cut sausage?
Casing removal should only really be necessary when you just want the sausage meat itself. The casings are perfectly edible. If you’re finding them chewy, I’d suggest roasting them, you that they fry a little in the fat that renders out, which should crisp them up nicely.
How long should sausage rest before cutting?
Essential Rule #3: Let sausage rest four to five minutes before serving to ensure that all the juices integrate back into the meat and it doesnâ€™t turn dry when you cut into it.
What’s the best way to cook sausages?
Pan-frying is probably the most popular way to cook sausage. What makes it so effective is the fact that you can fry other ingredients alongside the sausage, which will acquire their flavors during cooking. Set your stove to medium heat and heat your pan or skillet for a couple of minutes, until it gets hot.
Can you slice Uncooked sausage?
You can either slice the sausages in half, lengthwise, to get a crisp on the exposed interior (great for sausage sandwiches), leave them intact and crisp the casings, or cut them into coins or chunks. Whatever!
What does it mean to coin the sausage?
Preparing uncooked sausage coins will give an added bonus of having a mouthwatering, caramelized texture on each side of the sausage. Put uncooked sausage in the freezer for 15-20 minutes. Once the sausages are firm, transfer to a cutting surface. Cut the sausage at a 45 degree angle, to your desired thickness.