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08-21-2008, 08:21 AM
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#1 |
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Admiral
  
Join Date: Feb 2001
Location: Maryland
Posts: 6,219
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Cooking Sausage Links
I read the directions on the package and I'm surprised that I'm supposed to simmer/boil them in 1/4" of water until the water boils away and then start browning the links. I've always heated up a pan and toss a few links in and brown/burn to taste.
What does everyone else do?
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08-21-2008, 11:55 AM
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#2 |
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Commander
 
Join Date: Jul 2000
Location: Beaverton, OR
Posts: 1,492
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If I'm simply reheating frozen, cooked, links, I nuke them for a bit and then brown in the pan.
For raw sausages, I boil about 1/4" of water, put in the sausages, and add a lid. This boils/steams them to get the inside hot enough. Then I remove the water and brown the outside.
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08-21-2008, 12:20 PM
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#3 |
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Rear Admiral Lower Half
Join Date: Feb 2003
Location: St. Louis
Posts: 2,232
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I grill 'em.
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08-21-2008, 12:25 PM
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#4 | |
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Commander
Join Date: Jul 2000
Location: Beaverton, OR
Posts: 1,492
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Quote:
I was thinking breakfast sausage. Dinner sausage, sure, grill is the way to go. |
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08-21-2008, 02:19 PM
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#5 |
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Admiral
Join Date: Feb 2001
Location: Maryland
Posts: 6,219
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Yeah breakfast sausage is what I meant. Not frozen. I just got them on sale in 2 packs of like 20. This was the first time I read the directions so I was surprised they are supposed to be cooked in water first.
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08-21-2008, 02:20 PM
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#6 | |
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Secretary of the Navy
 
Join Date: Feb 2001
Location: Chillin' N Da 'Hood
Posts: 34,390
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Quote:
I used to boil smoked sausage all the time... but now, the convection oven takes care of making sure it is fully cooked now. 
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08-21-2008, 11:53 PM
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#7 | |
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Rear Admiral Lower Half
Join Date: Jun 2007
Location: With Me, Myself, and I...wondering why we can't get along!
Posts: 2,583
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Quote:
Agreed, I always boil in a little water as well to ensure the links are fully cooked before browning. It also prevants them from getting dry and hard. When I worked in the restaurant industry we cooked the links in convections so no water needed. (We also cooked many other things in the convections that surprised me. )
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08-22-2008, 08:50 AM
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#8 | |
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Rear Admiral Lower Half
Join Date: Feb 2003
Location: St. Louis
Posts: 2,232
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Quote:
Like what? |
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08-22-2008, 05:08 PM
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#9 | |
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Rear Admiral Lower Half
Join Date: Jun 2007
Location: With Me, Myself, and I...wondering why we can't get along!
Posts: 2,583
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Quote:
Hmm, why did I put that grin in there? Anyway, There were no grills, roasters, regular ovens in the kitchen. Everything BBQ, everything baked, everything roasted was done in the convection. Bacon was cooked in it, and bread was even put in there to speed rising. I just never knew this before working in large kitchens before. I always wondered how they got the beef ribs to melt off the bones. So in most places that offer BBQ, you aren't really getting BBQ.  |
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08-21-2008, 02:20 PM
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#10 |
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Secretary of the Navy
Join Date: Feb 2001
Location: Chillin' N Da 'Hood
Posts: 34,390
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My convection oven takes care of any meats like that...
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08-21-2008, 02:54 PM
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#11 |
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Rear Admiral Lower Half
Join Date: Feb 2003
Location: St. Louis
Posts: 2,232
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Ahh. breafkast links. Frying pan! I don't mess with boiling them.
I got confused because our family will be "making sausage" soon and it's more like completely custom brats. |
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Hybrid Mode
