While I was a cook in the RAF we used to put sausages through the steamer for next days breakfast then stored in the fridge overnight. At 5 a.m we trayed them up with a little melted butter brushed over the top then in the oven they would go. They never split and the sausages were firm and nicely cooked.
I do a meal once in awhile where I take German sausages and cook them in a nice big pot of chicken broth along with some potatoes and cabbage and serve it like that and then whatever's leftover I chop it all up put it back into the broth and make what I call German soup which is little bits of sausage cabbage and potato everybody likes it😅😊
I grew up in a family owned Italian restaurant. We cooked our sausages covered with aluminum foil. No added water. Moisture in meat tenderizes the skins to where they are practicaly unnoticable when you bite into them. Never cook in oven without covering them with foil. Skins become tough and hard to chew through.
You don't cook sausage in water the proper way to cook sausage is to fry it slowly turning it as necessary do not prick them as this can cause the casings to split and lose there juices and causing them to eat dry and not juicey the other way is in the oven or air fryer I am a retired butcher 👍
That's part of how I was taught. I don't put as much water then I cook the sausage until the water evapoates then I brown them up in their own fat. I like a little broccoli rabe on my sangweech.✝️✌️ Fuggetaboutit 🇮🇹
Same, but also I use a lid on the pan so that the steam condenses on the lid, and falls back into the pan, so there's no chance of the pan running drying before the sausages are ready for the frying stage.
@@kennethzullick6897 And I am looking for a video of this method. Lol. I have a hard time because they burn so easily. Once they start burning, they turn black fast. I need to avoid this and get them all the way done at the same time.
Thank you, this was the best video I found that showed the steps the most clearly. This will work well for many of the recipes I like to use for sausages. I had been getting a bit fustrated and over cooking them. It got a bit better towards the end of the winter, but this helps, I know more what to do. It seems like best as you showed about keeping on medium temp and turning every 2 minutes. Now I can make them the different ways such as with red sauce for cabbage rolls, or just for on the side etc. I will also be sure to check the temps etc.
I like the idea of basically par boiling them first but sausage has to be cooked on the grill. And spicy German mustard! Weisswurst is the best. Sausage made from minced veal and pork back bacon. It's a German specialty.
Weird don't understand why you boiled the sausages are you not boiling some of the flavor doing this I never have had any issues frying sausages in less oil than you used and they turn out beautiful nice and brown all around and taste great.
@@Rasira2023 BS! It's the BEST method! If used for the BBQ, it makes for perfect sausages EVERY time! NO burning, or raw/burst open if cooked from raw!
Yes, the sausages in this country aren’t even fit for dogs, the binding agents are all rice flour instead of rusk like years ago, so we can forget this video until we can buy half decent sausages
You don't have to boil the sausages before you fry them you just cooked slowly and every so often and you don't use oil because the sausages got fat in them. 🌭🌭
What with a ton of oil in the pan, so healthy. I airfry mine from frozen at 180c for about 17 mins, shake them now and again and they are always cooked perfectly without sitting in oil.
Never in my entire life have i ever heard of a person boiling sausages first then dry them and frying them in a saucepan crazy cook ? Belfast northern ireland
Yes, very good. Works the other way just as well. Brown them first in a little oil and finish cooking in water or stock. About nine minutes total cooking time either way.
If you get a chance,can you do an in -depth tutorial on filling an electric kettle? Full?half full? I get confused! The cord on mine doesn't reach the tap unless I plug it out?
I always boil em first and prick them to get out the fat then in another pan of carmalized onions I fry em golden brown smothered in the onions then my mash potatoes with philly cream cheese and a stick of butter whipped. I also serve this dish with a creamy coleslaw mmmmmm
Well, there's my learning for today. I've always pierced my sausages because I thought I'd get better flavor that way. Guess I'll have to try it this way next time.
I make mine similarly. I'll start with a hot pan, drop the sausages in and let them get some color. Pour hot water until it almost reaches the top of the links. Turn down the heat to medium and let the sausages simmer until the water evaporates. A little bit of fat renders, so the sausages finish getting a really nice color at the end from frying in the rendered fat. Works great, and total cook time is 30 minutes start to finish.
I cut any sausages i buy almost in half then marinate em in Hefeweizen Paulaner beer overnight or a couple hrs, then i throw em on the grill or in the oven. They come out great!!
@@roberthutchins4581 400F. We do just about everything at 400F and then just adjust the time. Its a bit of a learning curve but you don't have to try and remember a ton of different settings. Once it's hot, just throw the food in and keep an eye on it. Has worked very well for us.
Excellent video! Very chill; yet methodical and meticulous. Thanks very much for demonstrating your super bomber method for sausages that are brown on the outside and cooked on the inside-the holy grail!
Never seen the poach/fry method. I just fry on heat low enough to not burst the casings yet fully brown and cook through. However, I am sure this works great for guaranteed center doneness.
That's the way I do it. Careful when you say medium temperature? What's that in degrees? F or C? My cast iron skillet goes up to 550 F after 10 minutes on an induction stove's medium setting (12 o'clock). That's why I use a Digital Laser Thermometer so i can achieve 350 to 375 F which is the average temp. of a restaurant grill (10 o'clock on my stove).
Thank you so much for sharing this method; I can't wait to try it! The sausages look plump with moisture and beautifully browned! Can't wait to take my first bite!
Well that is surely one method. I would never ever begin with a cheap frying pan and water. Try a cold carbon steel skillet on low-medium heat with a thin layer of cooking oil to start the process. Turn when browned, do not puncture, do not poach them just cook them until done. Patience and watching is the key. And cast iron, carbon steel, or an open flame grill. But not a Wallyworld pan and boiling water...
Here in Wisconsin we call them bratwurst. They, whatever flavor you chose are best grilled over Kingsford Charcoal. You can par boil them in beer and onions if you like. Low and slow. Yummy. 😁
The best juiciest sausauges I've ever had are cooked in the air fryer for 10 - 15 mins till golden brown. No splashing, no turning...no standing over them. Try it!
Longganisa is the Filipino sweet/garlic version of these. Not the same, though the casing is similar. These are British “Sausages”. Not like frankfurters or wieners (American or Canadian).
I dont use any oil, i wash my sausage with cold water, add some water in the frying pan on very low flame,,and the juices from the sausage makes it's own oil.
Here's a Better method . Pierce the sausages at the ENDS , Small hole . 3/8th inch water in the Pan . Place Sausages and a small splash of oil in the pan . COVER with lid . Cook on Low heat until you hear the sounds of Frying start , because the Water has all evaporated . Remove Lid and turn heat up and Finish the Browning . They Steam cook , and depending on the Sausage type , will push a bit of Oil out the ends to Fry in . Quick and VERY SIMPLE .
I am doing it this way because my sausages always turn out wrinkly. The time I tried this method they stayed round and at least it seemed like they were properly cooked through for once.
Easier: A tablespoon of water in the pan. Put on the lowest flame you can manage. Put the lid on the pan (tight fitting, hopefully.) No need to keep turning. Let cook until underside starts to color. Flip sausages. Cook until underside is done to your liking, then flip and cook first side until your liking. Slow cooked over the course of maybe an hour, the collagen in the meat will dissolve, and you will be left with just delicious meat and fat in the sausage.
I just purchased and received a 1920's era george forman waffle maker. This waffle maker, you can take out the waffle plates and install flat grill plates. It heats from the top and bottom at the same time. There is no control knob for the heat. You control the heat by cutting on and off the electricity to the grill/waffle maker. I just cooked 2 Italian chicken sausages. I sprayed some non-stick aluminum foil with oil, stuck in my sausages, cooked them for 8 minutes - from cold, turned off the electricity after 8 minutes, flipped the sausages over, waited 2 minutes with no electricity (as the beans heated in the microwave) cooked with electricity for 2 more minutes. The were browned nicely on only the tops and bottoms and not the sides. An instant read thermometer said they were 213 degrees inside. So they were cooked. Very juicy. I could have cut them in half across the middle and grilled all 4 sides, but thought that might let out too many of the juices and might have made a mess and might have given me dry sausages. Very little clean up, since I used non-stick aluminum foil. And no, I'm not worried about getting an accumulation of aluminum in my brain or other organs.
What in the name of kitchen nightmares is this rubbish 😂. It's not a rocket science ffs! First bring the sausages up to room temperature by taking them out of the fridge for a while before cooking them, add them to a pan with a little olive oil in it on MEDIUM heat, turn frequently till cooked.
While I was a cook in the RAF we used to put sausages through the steamer for next days breakfast then stored in the fridge overnight. At 5 a.m we trayed them up with a little melted butter brushed over the top then in the oven they would go. They never split and the sausages were firm and nicely cooked.
Sounds delicious !
I do a meal once in awhile where I take German sausages and cook them in a nice big pot of chicken broth along with some potatoes and cabbage and serve it like that and then whatever's leftover I chop it all up put it back into the broth and make what I call German soup which is little bits of sausage cabbage and potato everybody likes it😅😊
I have used the water method for decades, it works, do not overcook the sausages.
Don't listen to the other comments, just stay with your method. 😅😊
I par boil in beer then transfer the sausages to a pan and put them under the broiler. Simple and good.
We have a sausage company in our town, and this is exactly the way they recommend their sausages be prepared. So good for you to share this method.
I grew up in a family owned Italian restaurant. We cooked our sausages covered with aluminum foil. No added water. Moisture in meat tenderizes the skins to where they are practicaly unnoticable when you bite into them. Never cook in oven without covering them with foil. Skins become tough and hard to chew through.
Yes. Aluminium foil pushes the heat back down and cooks them through.
And aluminaum foil causes Parkinson’s
You don't cook sausage in water the proper way to cook sausage is to fry it slowly turning it as necessary do not prick them as this can cause the casings to split and lose there juices and causing them to eat dry and not juicey the other way is in the oven or air fryer I am a retired butcher 👍
I always bake sausages. I think you get an even cook and they are juicy and cook in their own fat not added vegetable oil.
So what about the air fryer?
Since I got my air fryer, I always cook my sausages in there
@dontworry7925 the air fryer is made for sausages I also like them done in the air fryer
I'm glad someone knows how to cook ffs!
Glad you showed me each sausage getting turned, I would have messed that up
...and ever so gingerly!!!
LOL
That's part of how I was taught. I don't put as much water then I cook the sausage until the water evapoates then I brown them up in their own fat. I like a little broccoli rabe on my sangweech.✝️✌️ Fuggetaboutit 🇮🇹
@edward2448: I do the same just a little water let it cook off and continue in their juices. Sausage patties or any other kind.✅
@@Kerry-GSame here and thats the reason I need a new method.
And this people would be the CORRECT method!
Same, but also I use a lid on the pan so that the steam condenses on the lid, and falls back into the pan, so there's no chance of the pan running drying before the sausages are ready for the frying stage.
@@kennethzullick6897 And I am looking for a video of this method. Lol. I have a hard time because they burn so easily. Once they start burning, they turn black fast. I need to avoid this and get them all the way done at the same time.
Thank you, this was the best video I found that showed the steps the most clearly. This will work well for many of the recipes I like to use for sausages. I had been getting a bit fustrated and over cooking them. It got a bit better towards the end of the winter, but this helps, I know more what to do. It seems like best as you showed about keeping on medium temp and turning every 2 minutes. Now I can make them the different ways such as with red sauce for cabbage rolls, or just for on the side etc. I will also be sure to check the temps etc.
everyones comments are so helpful as well.
I like the idea of basically par boiling them first but sausage has to be cooked on the grill. And spicy German mustard! Weisswurst is the best. Sausage made from minced veal and pork back bacon. It's a German specialty.
Weird don't understand why you boiled the sausages are you not boiling some of the flavor doing this I never have had any issues frying sausages in less oil than you used and they turn out beautiful nice and brown all around and taste great.
Specifically said to NOT BOIL the sausages - maybe actually watch the video before commenting???
you seem to really enjoy handling those sausages!
Right on 😂😂
I've been cooking for approximately 60 years. I certainly wouldn't waste my time using this method.
very bad method
Your loss!
@@Rasira2023 BS! It's the BEST method! If used for the BBQ, it makes for perfect sausages EVERY time!
NO burning, or raw/burst open if cooked from raw!
@Turritopsis-dohrnii ALWAYS 1 of THOSE around hey?
I poach my sausages as well, esp for the BBQ, comes out perfect!
It would be helpful, ESPECIALLY if you're being critical, to offer your technique and experience of 60 years. Not very helpful, otherwise! 🤔
Here in U.K. problem is finding a decent sausage in the first place, nothing like the sausages of my youth, 60 years ago.
You should try them in Australia, the only protein is the grizzle that gets stuck in your teeth.😆😆
Yes, the sausages in this country aren’t even fit for dogs, the binding agents are all rice flour instead of rusk like years ago, so we can forget this video until we can buy half decent sausages
M&S do decent ones mate.
60 years ago and there’s none like that?? Probably because your taste buds aged out. You’ll never find that taste again.
True they don't taste the same at all, I also find it with bacon and eggs
You don't have to boil the sausages before you fry them you just cooked slowly and every so often and you don't use oil because the sausages got fat in them. 🌭🌭
Use, only, a small amount of water ... when the water's dried up (and sausage nicely swelled out) add a little olice oil.
or even just poke the sausages and the fat will come out and you can cook it in its own fat.
Simple n most healthiest way to cook them,love it
What with a ton of oil in the pan, so healthy. I airfry mine from frozen at 180c for about 17 mins, shake them now and again and they are always cooked perfectly without sitting in oil.
A lot of hard work for a sausage i just bung mine into the pan
Never in my entire life have i ever heard of a person boiling sausages first then dry them and frying them in a saucepan crazy cook ? Belfast northern ireland
Instead of water, use some beer- but not as much liquid as this cook. Definitely adds a nice flavour.
You are correct; the flavor stays in the water and all you have is tasteless meat.
He doesn’t boil, specifically states not to let water boil
You just complicated such a simple process. Medium heat with a little beer, water, or oil. Beer is best.
Sling them in air fryer for about 12 minutes, done perfect and a lot less hassle
Yes, very good. Works the other way just as well. Brown them first in a little oil and finish cooking in water or stock. About nine minutes total cooking time either way.
If you get a chance,can you do an in -depth tutorial on filling an electric kettle? Full?half full? I get confused! The cord on mine doesn't reach the tap unless I plug it out?
Don't fill an eectricketyle plugged in. Shock possibility!
@@elizabethroessner8487 Thanks, you may have saved my life!👍
Perhaps it'd be a good idea to watch all the tutorials on that you can find. Can't be too careful!
@@miketype1each I have and while I find it exhausting,its made me a better person.
Thank you for sharing this,
I always boil em first and prick them to get out the fat then in another pan of carmalized onions I fry em golden brown smothered in the onions then my mash potatoes with philly cream cheese and a stick of butter whipped. I also serve this dish with a creamy coleslaw mmmmmm
I'm from Sault Ste Marie On Canada. You'll love the Italian food here.
Well, there's my learning for today. I've always pierced my sausages because I thought I'd get better flavor that way. Guess I'll have to try it this way next time.
I make mine similarly. I'll start with a hot pan, drop the sausages in and let them get some color. Pour hot water until it almost reaches the top of the links. Turn down the heat to medium and let the sausages simmer until the water evaporates. A little bit of fat renders, so the sausages finish getting a really nice color at the end from frying in the rendered fat. Works great, and total cook time is 30 minutes start to finish.
what advntage does this method provide over just frying in some oil ?
Cut the sausages in half so theyre split but still joined. And grill on both sides. 👌
👍👍👍👍that look amazing!!!
I cut any sausages i buy almost in half then marinate em in Hefeweizen Paulaner beer overnight or a couple hrs, then i throw em on the grill or in the oven. They come out great!!
I oven cook sausages on the middle shelf until they are lovely and brown and are delicious
8 - 9minutes in an Air Fryer, you cannot cook them better by any other method. You can thank me later for this so easy tip.😋👍
What temp?
@@roberthutchins4581 400F. We do just about everything at 400F and then just adjust the time. Its a bit of a learning curve but you don't have to try and remember a ton of different settings. Once it's hot, just throw the food in and keep an eye on it. Has worked very well for us.
If someone else cleaned the air fryer after cooking the sausages, I wouldn't fry them any other way
If you cook a while in water first you can lightly fry for a less tough skin. I have with eggs and a splash of ketchup!
Air fryer BABY!!!12 minutes done to perfection!!
Medium heat in frying pan add some beer or white wine they add extra flavour !
Just put in frying pan the old ways best
You forgot to straighten the sausages before frying. Only takes a second and you can brown them all round then!
Excellent video! Very chill; yet methodical and meticulous. Thanks very much for demonstrating your super bomber method for sausages that are brown on the outside and cooked on the inside-the holy grail!
Thank you very much for your very positive comment - I really enjoy reading comments like that - God bless you my friend
Great way to cook the sausages. Thank you!
This is the way my dad cooked breakfast sausage, and I thought it was a waste of time, but it always came out good and done
I add a little W Sauce ( to taste ) during the frying stage to give them a tangy " zing."
Works for cooking bacon as well.
And mushrooms too.
I like to boil them in a dark beer and then grill them with damp mesquite chips giving the a rich smokey flavor.
Never seen the poach/fry method. I just fry on heat low enough to not burst the casings yet fully brown and cook through. However, I am sure this works great for guaranteed center doneness.
I pre poach my sausages like this as well for the BBQ! It's excellent!
The best thing about this video is the tongs .Where can l buy tongs like that from.
This is the best tip for cooking sausages I have ever had!
Oven cook.Foolproof.
How long at what temperature? Thanks.
brown them little in fry pan then finish in oven way easier
Thanks for sharing
Thanks for the tips mate, ! AWESOME WORK, *** WESTERN AUSTRALIA 🇦🇺
That's the way I do it. Careful when you say medium temperature? What's that in degrees? F or C? My cast iron skillet goes up to 550 F after 10 minutes on an induction stove's medium setting (12 o'clock). That's why I use a Digital Laser Thermometer so i can achieve 350 to 375 F which is the average temp. of a restaurant grill (10 o'clock on my stove).
What if we don't need to boil it and just begin with frying it?
Thank you so much for sharing this method; I can't wait to try it! The sausages look plump with moisture and beautifully browned! Can't wait to take my first bite!
After he pulled them out of the water and then he dried them up…. I don’t know, I all of a sudden lost my appetite. 😢
"Germans have been warming up sausages that way for hundreds of years"- Todd Wolfhouse
"Would you say its thier oldest profession "-Land Phil
You simply must pull up a video about geoduck clams.
Kala ko talaga same lang sa Chorizo de cebu maa masarap kasi pag sariling manitka nya iluluto
Been doing it this way for years ...love it !
@davedunington7637 how I was taught at a young age to make pork sausage
Why in the H-E- Double Hockey Stick, do they have to be water cooked first?
Yes, that's how I do it too
Thank you for the video, it is easy to follow
Thank you very much
Yea... I'll try it this way
I fry my coffee before boiling so there are no cold spots
Thanks 😊 this helped
Thanks for posting this, very useful! I had always done this wrong before.
Interesting technique, but honestly I'd only use about one to two tablespoon of oil at the most. Just enough to coat the bottom of the pan 😊
Thanks ❤🎉❤🎉❤yummy ❤🎉❤yummy ❤delicious
Fry long and low ,definitely no vegetable oil ,lard is the best,sausages should be made with rusk not pea protein and other such muck
Well that is surely one method. I would never ever begin with a cheap frying pan and water. Try a cold carbon steel skillet on low-medium heat with a thin layer of cooking oil to start the process. Turn when browned, do not puncture, do not poach them just cook them until done.
Patience and watching is the key. And cast iron, carbon steel, or an open flame grill. But not a Wallyworld pan and boiling water...
Here in Wisconsin we call them bratwurst. They, whatever flavor you chose are best grilled over Kingsford Charcoal. You can par boil them in beer and onions if you like. Low and slow. Yummy. 😁
The best juiciest sausauges I've ever had are cooked in the air fryer for 10 - 15 mins till golden brown. No splashing, no turning...no standing over them. Try it!
delicious longonisa
Longganisa is the Filipino sweet/garlic version of these. Not the same, though the casing is similar. These are British “Sausages”. Not like frankfurters or wieners (American or Canadian).
Slow cooker with beer 1hr on low then on the grill.
Use an air fryer, it far easier and a better result. They are browned all round which adds to the taste as the sugars are Caramelised
Much easier to partially cook them in the microwave first. Poke holes in them with a fork to reduce fat and do the same in the pan.
I dont use any oil, i wash my sausage with cold water, add some water in the frying pan on very low flame,,and the juices from the sausage makes it's own oil.
As they say you can't educate pork mate I don't know how they come up with these ideas 😂
The right way to cook sausages; so beautifully presented. Thanks.
{2024-03-09} - Subscribed!
Thanks, always good quality advice. I was thinking put them in the microwave first?
🚫
@@Bitterstone3849 You never know, I always put chips in microwave first cooks the middle.
pat drying sausage in a paper towel is the most disguising thing i've ever seen in life!!
Here's a Better method . Pierce the sausages at the ENDS , Small hole . 3/8th inch water in the Pan .
Place Sausages and a small splash of oil in the pan . COVER with lid .
Cook on Low heat until you hear the sounds of Frying start , because the Water has all evaporated .
Remove Lid and turn heat up and Finish the Browning .
They Steam cook , and depending on the Sausage type , will push a bit of Oil out the ends to Fry in . Quick and VERY SIMPLE .
Fry in pan to brown. Finish in oven at 350 for 40-45 min depending on how big they are
Seems like a long time in the oven.
Look's good but I use lard instead of oil. Cheaper and the pan does not stick as much.
Use beer, not water.
oh wow..🙄 you parboil, before you fry.....big secrete
Don't forget the key thing. Don't let the internal temperature go past 170 degrees. 😊
We prefer to simly fry or BBQ, why fuss?
Place the lid on the skillet while simmering.
much better music selection.
I am doing it this way because my sausages always turn out wrinkly. The time I tried this method they stayed round and at least it seemed like they were properly cooked through for once.
Gotta have some spicy brown mustard on them
Low and slow on a grill.
Wao
This is next level serial killer vibes 🤪
Cooking sausage in water 😂 you lose all the flavors it’s not smart
Easier: A tablespoon of water in the pan. Put on the lowest flame you can manage. Put the lid on the pan (tight fitting, hopefully.) No need to keep turning. Let cook until underside starts to color. Flip sausages. Cook until underside is done to your liking, then flip and cook first side until your liking. Slow cooked over the course of maybe an hour, the collagen in the meat will dissolve, and you will be left with just delicious meat and fat in the sausage.
I just purchased and received a 1920's era george forman waffle maker. This waffle maker, you can take out the waffle plates and install flat grill plates. It heats from the top and bottom at the same time. There is no control knob for the heat. You control the heat by cutting on and off the electricity to the grill/waffle maker. I just cooked 2 Italian chicken sausages. I sprayed some non-stick aluminum foil with oil, stuck in my sausages, cooked them for 8 minutes - from cold, turned off the electricity after 8 minutes, flipped the sausages over, waited 2 minutes with no electricity (as the beans heated in the microwave) cooked with electricity for 2 more minutes. The were browned nicely on only the tops and bottoms and not the sides. An instant read thermometer said they were 213 degrees inside. So they were cooked. Very juicy. I could have cut them in half across the middle and grilled all 4 sides, but thought that might let out too many of the juices and might have made a mess and might have given me dry sausages. Very little clean up, since I used non-stick aluminum foil. And no, I'm not worried about getting an accumulation of aluminum in my brain or other organs.
Were no "George Foreman" anythings in the 1920's. He wasn't even BORN till 1949!! SMH.
just cook them in microwave oven with median high temperature for 1 to 1.5 minute then fry them in pan, much faster and same result.
How to make a 3.5 minute video out of 45 seconds worth of content.
try airfryer beats frying hands down, no carcegenic oil just do 5 mins on 200 turn and do for another 2 mins, perfect
3 minutes of my life I will never get back....................
What in the name of kitchen nightmares is this rubbish 😂. It's not a rocket science ffs! First bring the sausages up to room temperature by taking them out of the fridge for a while before cooking them, add them to a pan with a little olive oil in it on MEDIUM heat, turn frequently till cooked.
I concur, it’s definitely the best method
Forget the frying pan, do them under the grill instead - much better!!