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?
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.
-The nerd formerly known as vectorcalculus
I grill 'em.
I was thinking breakfast sausage. Dinner sausage, sure, grill is the way to go.Originally Posted by Prngr44
-The nerd formerly known as vectorcalculus
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.
My convection oven takes care of any meats like that...
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That just makes sure that the insides are fully cooked.
I used to boil smoked sausage all the time... but now, the convection oven takes care of making sure it is fully cooked now.
DarkFury's Pimptopia - Don't Hate the Playa, Hate the Game!
Home of the Original OG Pimp (accept NO imitations)
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.
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.That just makes sure that the insides are fully cooked.
I used to boil smoked sausage all the time... but now, the convection oven takes care of making sure it is fully cooked now.
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.
Like what?(We also cooked many other things in the convections that surprised me.
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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