How to cook breakfast sausages

[Neil4Speed]

I am planning on having a few people over tommorow for breakfast (pancakes and sausages) with Vodka Watermelon and some champagne/OJ.

I picked up some Daystarter Maple Lilydale Sausages and was just wondering how you cook them? I hear that you can't just throw them on the frying pan on medium heat otherwise they will burn the outside, whats the strategy for cooking up ordinary breakfast sausages?

http://www.lilydale.com/images/products/162.jpg

Can I cook them on the forman?

[5000Audi]

theres a few ways to cook them, iether pan fry them,put them in the oven or toss them on the bbq( my favorite) my mom frys them a little differant, she put water in the frying pan and it kinda boils/cooks them faster so you dont burn them, then drain water and crisp up if wanted..

[v2kai]

i throw some water in the frying pan so they dont burn and then once they've had long enough to cook through the water evaporates and youi fry em up lightly on the outside and voila...or maybe i'm all wrong :thumbsup:

edit: dammit beat me to it, but at least i'm not the only one

[dj_rice]

Originally posted by 5000Audi
theres a few ways to cook them, iether pan fry them,put them in the oven or toss them on the bbq( my favorite) my mom frys them a little differant, she put water in the frying pan and it kinda boils/cooks them faster so you dont burn them, then drain water and crisp up if wanted..


How I do them is add water, just enough to cover them, put on a lid and let them boil and fully cook, sometimes depending on which breakfast sausages they are, I prick a bunch of holes in the sausage so the excess fat can seep out into the boiling water and once fully cooked, I drain the water, and then crisp them up in the pan again


If you have a steam tray, that would be the easiest and less fuss to do

[nonlinear]

if they are raw, i would add just *a bit* of water (a couple mm deep) to the pan as another poster suggested. this will allow the inside to cook without charring the outside. you want to add just enough water to cook the inside, so that when the water evaporates, you can fry the outside to a nice crisp. you can also add a bit of water and a lid, to more evenly cook the outside, and give it a shake once and a while to stir it up. but 7you don't want any water in there during the end when crisping the outside.

EDIT: after reading, i realize this is similar to dj rice's comments, except i think covering them in water will take longer to heat, and poking holes will release the fat, which i think is majorly impt to the flavour :)

you want to add enough water to steam them, not boil them.

[sputnik]

I boil them first and drain the water.

Then I fry them in a little bit of butter.

Much better then just frying them.

[szw]

chop them up and make hash with them

[legendboy]

deep fry ftw! (gonna stink your house up if you do it inside)

[nonlinear]

Originally posted by legendboy
deep fry ftw! (gonna stink your house up if you do it inside)

aahahhahhhahahhahahhaha NASTY!!!!!! i think some restaurants do this with their bacon strips, too :barf:

[szw]

Originally posted by nonlinear


aahahhahhhahahhahahhaha NASTY!!!!!! i think some restaurants do this with their bacon strips, too :barf:

If by nasty you mean disgusting yet delicious, I agree.

[nonlinear]

yes, i'm pretty sure that's what i mean. but i still don't think i'd cook 'em that way hahah.

[legendboy]

oh man deep fryed bacon and sausage is pure win

[szw]

Can you deep fry something in butter? Cuz I think only that would be better.

[legendboy]

naw butters smoke point is too low

but i agree, if it were possible it would be better

[legendboy]

a trick that most people don't seem to know is deep frying/frying stuff in crisco instead of oil doesn't stink up your house at all

the down side is that it has a fairly low smoke point compaired to oil. but I do all my fried chicken in crisco. it tastes better also.

[a social dsease]

I cook em the same way everyone has said. But for extra flavour, once they're cooked and crispy, turn the heat low/off, get some maple syrup and pour a small bit on the sausages. Stir em around for about half a minute to glaze the sausages and caramelize the syrup a bit, then serve them. Sooo good :drool:

[beyond_ban]

Damnit, i wanna leave work, buy some Easy Morning Sausages and fry em up... I hate working through lunch :(

[dragonone]

not that they're not salty enough, but steaming would retain the most flavours. of course then char it up :drool:

[dj_rice]

Originally posted by nonlinear
if they are raw, i would add just *a bit* of water (a couple mm deep) to the pan as another poster suggested. this will allow the inside to cook without charring the outside. you want to add just enough water to cook the inside, so that when the water evaporates, you can fry the outside to a nice crisp. you can also add a bit of water and a lid, to more evenly cook the outside, and give it a shake once and a while to stir it up. but 7you don't want any water in there during the end when crisping the outside.

EDIT: after reading, i realize this is similar to dj rice's comments, except i think covering them in water will take longer to heat, and poking holes will release the fat, which i think is majorly impt to the flavour :)

you want to add enough water to steam them, not boil them.


I know poking holes takes all the flavor away but have you seen how much oil comes out of those sausages if you do poke holes...its disgusting....

[pyroza]

I always barbecue sausages.

[Neil4Speed]

Hey guys thanks for all the tips, I didn't poke holes as these Turkey Sausages are really lean, they came out great!

[dj_rice]

Originally posted by Neil4Speed
Hey guys thanks for all the tips, I didn't poke holes as these Turkey Sausages are really lean, they came out great!


Yeah, I always cheap out and buy the cheap pork no-name ones, hence the poking, so your safe with yours

[Zero102]

Originally posted by Neil4Speed
Hey guys thanks for all the tips, I didn't poke holes as these Turkey Sausages are really lean, they came out great!

I used those same ones and they still release quite a lot of grease. I am too lazy to create difficult methods of cooking stuff, I just run the pan a bit cooler to help cook them through and then turn it up at the end to crisp them up. Doesn't char them and they come out great. I do poke holes in them to let them drain though, quite a lot still comes out.