par boil those brats in beer and butter for about 25 minutes over 225-250. Then grill over ripping hot charcoal for about 5 minutes total for both sides. There are a ton of seasonings I add to my beer brats including coriander. But I won't post all my secrets here!
Brown (straight out of the refrigerator) over medium heat in a tablespoon of neutral oil. Then add a little liquid, braise until safe internal temperature. Deglaze and make a simple pan sauce if I'm feeling it.
@@jcalpha2717uhh terrrible way to explain it. Good bit of pork is super lean. 3% lean. Sausage has tons of room for error like other fatty cuts bc you normally cook well past “done” and still have lots of fat left over
I like to simmer my Italian sausages first then pan fry them to get an nice exterior. Just before I take it out of the frying pan, I cut the sausage in half to let out some of the juice and I remove it immediately. I use that juice to make a gravy for my mashed potatoes. Cutting the sausage in half still leaves most of the juices inside the sausage so they're still juicy but I get enough juice in my pan to make a really tasty gravy.
Sausages end up PERFECT if you prick skin in 4 places , evenly along EACH sausage . Just a Pin prick . Then put them in the Pan on LOW heat with 100ml of Water and put the LID on . No need to Babysit . A version of Boil and Burn . They Steam cook through , then Brown in their own Fat . When you start to hear a Sizzle , Heat can go UP for finishing .
Shotgun Red (RIP) always claimed the best hot dogs he had as a kid were boiled for two minutes and then the heat turned off. They were allowed to steep in that water for at least 10 minutes, but 20 and 30 were good too. They plump up, they get juicy and the flavors just come alive. Grandma knew what she was doing leaving them in that hot water.
My original home area was near Buffalo, New York. There are many people of Eastern European and Italian descent so sausages are ubiquitous. Since I can't digest fats very well, I poke and boil sausage to get the fats out. Works for me!
The easy fool-proof way to cook without having to babysit them is to cook the sausages in a lightly oiled pan in a medium heat oven, turning occasionally. Takes a little longer but gives great results and very few split sausages. You can also throw in thinly sliced onions to caramelise and use the fat that comes from the sausages to cook the onions. Taking an inch thick sausage out of the refrigerator for 3 or 4 minutes will bring the insides up to room temperature. You need much longer. If you can't wait then a shortcut I use regularly is to microwave the sausages for a minute at 600-750 watts or for longer at lower wattage. This is not to cook them, just to warm up the inside. They should feel slightly less than luke warm when you take them out. Then fry in the pan as normal.
Great tips in this video! Thanks for sharing this information with us! We are not all chef's or pros in the kitchen on cooking on da grill but with great tips like these we will be very soon! I love the beer 🍺 cooking idea! We love sausage! Smoked! Boiled! Grilled! Fried in a pan...Start Cooking sausage on low heat to med-high heat. Add oil or fat to your pan...Love new tips to make myself a better cook!
I just ordered blood sausage and Heinz beans from Scotland to include in the European breakfast I have planned for March 17. Maybe not necessarily Irish, but I am, and when I went to Ireland...it got me hooked! I'll eat an English, Irish, or Scottish breakfast ant weekend!!! Cheers!!! P.s.. I also have to say I absolutely love me some cabbage!
I just cook and love it and it moist. I do not mess around. But I add lots of vegetables .I add a little water cover it steam it steam goes deeper to center . yum.
Or you can put water in the pan and float frying oil on top. Place the sausages in the pan and simmer until the water is gone, then the frying process begins. Fry until the right amount of crispiness is obtained. This way the sausages are thoroughly done AND crisp on the outside.
Restaurants, supposedly at the pinnacle of food prep and serving do not follow this rule!! So if we are to bring up the temp of the meat to room temp before cooking what do restaurants do? Do they just keep the meat at room temp all day long? Do they refrigerate the meat and make the customer wait for the meat to come up to room temp before cooking? Nope.
I like adding oil and water into a pan and adding the sausages cold. The sausages are fully cooked from the boiling water then the oil gives it good even color. Plus only have to wash one pan.
@@toolbaggers same idea, but I leave the lid off so the water can evaporate just leaving the oil to brown the sausage. Generally I add enough oil to coat the bottom of the pan, then add the sausages, then add enough water to cover them about halfway up. Then turn on the stove
It always amazes me how many people can’t cook. I just ground 20# of Italian and Breakfast sausage. Make it from scratch it tastes so much better than store boughten sausage and no preservatives.
I live in the area were some famous beer and sausage makers have been operating for years, as well as multitudes of festivals. What I gathered early on at these festivals serving Bratwurst and Beer in the same tent areas at least to the 1970s. This sausage and when serving thousands and thousands of people were held in food grade tubs of warmed beer after being perfectly grilled. And some would use beer as the poaching liquid before these massive outdoor festival grills were used to impart that smoky grilled flavor... the rest seems to be people trying to copy that experience at home going back as far as I can remember. It was out of necessity, the beer bath, and people liked it..., as well as myself.
i prefer mine raw to be honest with you.i've always swallowed my sausages whole and raw.if you coat them in cod liver oil,marmite extract and then place them into a bowl of prune juice,they're absolutely delicious.!
Many legit tests have been done on the diff between cold and room temp. VERY LITTLE difference at the finish. Think about it - only about 30 degrees difference to overcome. That takes very little time. Unless you just don't understand what you're doing.
I love brats and eat them a least once a week. I like a certain well known brand of uncooked brats. The instructions says to coat a frying pan with cooking spray, brown the brats for about 5 minutes, carefully poor in some water, then cover and steam them for about 12 minutes. That's all it is to it. Perfectly cooked. So easy and quick.
1) Bringing any meat to room temp first is a myth. It does not help cook faster. Leaving meat outside on a counter does allow bacteria on the meat to grow, whether it is covered or still packaged. 2) If the meat is frozen then it does matter as it takes heat energy inside the meat to thaw the moisture before the energy can raise the temperature of the meat. Yes, it takes more energy to defrost meat; to make the phase change, than it does to raise the temperature of the meat. That phase change would need to happen all the way to the center of the meat. (Phase change is going from a solid to a liquid) Thin frozen meat, such as hamburg patties or sausage patties, can be cooked frozen, but a lower heat and longer cook is recommended so as to not burn the outside. 3) Cooking the inside of meat to 140 deg (160 for poultry) and burning the outside only becomes a problem if you are cooking over too high a heat. That could happen even if the meat had been at room temperature. While cooking, meat will go through another phase change where the solid fats become liquid. Lean meats will cook faster while fatty meats, especially sausage and cheap hamburger, will take longer to get past that phase change. But, the energy required to phase change a fat is a lot less than the energy to phase change water. That is the big reason why there are recommended temperatures for cooking meats with the caveat that you also test or measure the inside of the meat before consumption.
Also, never cut sausage and then put it in a crab or shrimp boil. If you do, all of the juice and flavor will leak out into the water and you will be left with totally flavorless sausage pieces , Just boil the sausage in whole links, and then cut them when when they have cooled for a bit before serving your boil. Nothing is worse than eating bland sausage that has lost it's flavor.
Not if you put them on the bottom of the pot to brown first, then add the potatoes, then the seafood, then the corn, then the lobster. This is how Julia Collin Davison does it when she does her clam bake on America's Test Kitchen. What happens is the sausage (kielbasa) browns and generates steam that cooks the rest, and the juices from the seafood and lobster creates a sauce at the bottom of the pan. Have not made it, but I've seen the finished results when she's done it on Julia at Home (when she's done it in her kitchen), but also on an early episode of ATK when she used to tie the clams and muscles in cheese cloth. She has since ditched the cheese cloth, but does the recipe the same way otherwise.
Mashed, "Avoid piercing the sausage casing while cooking." Also Mashed: Half the sausages in the video have been "artfully" slashed before being cooked. 😄
We have been boiling our sausage and then after the water has boiled we put the pasta in and leave the sausage inside while cooking the pasta. We cook the pasta for 11 minutes and the sausage is still cooked all the way. Too many things to do when adding this method into it. Waiting for them to thaw out before adding them to the sausage. Boiling them then cooking them way too many steps. I never get a bland sausage when just boiling them.
"The good people of Reddit"... when did Reddit become the authority for culinary sciences or for that matter the authority of anything? BTW the peeps on Reddit are not always good.
Deep fry it. Do it. You know we want to. Under 350 over 300. Avacado oil. inject beer with maybe cheese powder or garlic. Then grill. Id butterfly it topped with beer grilled onion. 😋
Depending on the amount of sodium in the sausages I have a very sharp knife that I can cut frozen sausages lengthwise and then boil them in a larger pot a little over half way for about ten minutes to get alought of the sodium out of them! It is because on a low sodium diet!
Cooking on high heat can cause the real horror where if nitrates/nitrites are added to sausages or hot dogs then the combo of the animal protein will convert to carcinogenic N-Nitroso compounds.
It is of interest that I just finished watching a YT video on how to cook Italian sausages and she began searing them in oil for five minutes on medium-high heat, then rinsing out the skillet, putting a half cup of water, and simmering them for 12 minutes. Inconsistency like this does not help me one bit.
How do you keep sausages from developing a tough, chewy casing? I sauteed and steamed some smoked sausages a couple of days ago, but they burst open, and the skin was tough and chewy. I saw a another recipe on UA-cam that said to bake your smoked sausages in the oven at 425 for 15. The sausage puffed-up but did not explode, and again, the casing was tough and chewy. Both times, my thermometer said the internal temperature was about 190, so they were done enough.
Bringing meat up to room temperature before cooking is an old, busted cooking myth, and a waste of time. It's time to "stick a fork in" that myth, "it's done."
Why? I have some smoked sausages in the refrigerator now. I have tried cooking some twice in two days, but I ended up with tough, chewy casings both times. Would boiling them before sauteeing in a pan prevent this?
Who TF breads link type sausages? 🤣 That's stupid. Deep-frying is great. I toss all my frozen sausages into the deep fryer with cool grease then turn on the heat. Set a timer for 10min. That's enough time to thaw and cook without boiling over. Cook for 5-6min or more to get crispy as you like . I check the meat temp with thermometer. You get crisp and juicy sausages this way. 😋
Sausages impart the same flavor notes as bacon (salty, ham fat enhanced sweet pork). That is the addicting characteristic of most pork products, but unfortunately carry more harmful health aspects than any other food group. Shell fish is a close second, but people think it is a low calorie, big flavor option. Nope...most "good tasting" appetite crave type foods are bad for ya. Learn to like carrots, bananas, apples, beans, lean meats like chicken (not fried or battered) and non-mercury laden fish.
Sausages are one of the highly-processed food. They have their own flavors and textures depending on how they are made in the factory, so it doesn't really matter how you cook them. They don't differ much in taste in whatever way you cook. The best way I would say is just boil them as they are already calorie-loaded.
I get mine from the butcher's, so you are already wrong and don't know what you are talking about. You shouldn't paint every sausage with the same brush.
I'm sick & tired every time i look at u tube clips, someone is telling everyone what they have been doing all their life THEY'VE BEEN DOING WRONG. You don't want to do it like that, you want to do it like this. WTF 🤔
Saturated fat is unfairly and wrongly demonized, and is a vital part of the human diet. The problem with deep-frying sausage isn't "adding fat," it's that deep-frying these days is typically done in toxic vegetable oil. Do more research and get it right.
Holy mackerel I'm sorry I got on this video talking about information overload I'm just going to buy it some hot dogs too much information I boil them and then fry them and they taste great they seem to be cooked
How do you like to cook your sausage?
par boil those brats in beer and butter for about 25 minutes over 225-250. Then grill over ripping hot charcoal for about 5 minutes total for both sides. There are a ton of seasonings I add to my beer brats including coriander. But I won't post all my secrets here!
Smoked
Steam, then fry in an iron skillet with Olive Oil, Onion, Peppers, and Garlic.
With a cased sausage boil them until they are gray and then fry or grill until they are brown. Perfect every time.
Brown (straight out of the refrigerator) over medium heat in a tablespoon of neutral oil. Then add a little liquid, braise until safe internal temperature. Deglaze and make a simple pan sauce if I'm feeling it.
Vegans might disagree with me, but I think sausages are the best thing that have happened to mankind.
Perfectly fried buffalo wings tossed in hot sauce and butter are on the same level!
Vegans don't disagree. They just use different ingredients and call them by different names like carrots and celery sticks lol.
Dry aged steak. Next level.
@DucknCoverin meat has incredibly terrible environmental consequences
@DucknCoverin and yet methane (produced by livestock) is at _least_ 25x more potent than CO2 as a greenhouse gas
I can't possibly be the only person in the world that can easily pan fry or grill sausage perfectly evenly every time. It's not that hard people!
It’s pork. You’re right. Not that difficult. Needs to be cooked low and slow, duh.
@@jcalpha2717 facts lol
it is like geometry
Yet you're here 😱
@@jcalpha2717uhh terrrible way to explain it. Good bit of pork is super lean. 3% lean. Sausage has tons of room for error like other fatty cuts bc you normally cook well past “done” and still have lots of fat left over
I like to simmer my Italian sausages first then pan fry them to get an nice exterior. Just before I take it out of the frying pan, I cut the sausage in half to let out some of the juice and I remove it immediately. I use that juice to make a gravy for my mashed potatoes.
Cutting the sausage in half still leaves most of the juices inside the sausage so they're still juicy but I get enough juice in my pan to make a really tasty gravy.
idk why I watch this. I'm german. Being able to make a perfect sausage is basically in my DNA.
Germany invented Sausage's (and Beer)
Sausages end up PERFECT if you prick skin in 4 places , evenly along EACH sausage . Just a Pin prick .
Then put them in the Pan on LOW heat with 100ml of Water and put the LID on . No need to Babysit . A version of Boil and Burn .
They Steam cook through , then Brown in their own Fat . When you start to hear a Sizzle , Heat can go UP for finishing .
Shotgun Red (RIP) always claimed the best hot dogs he had as a kid were boiled for two minutes and then the heat turned off. They were allowed to steep in that water for at least 10 minutes, but 20 and 30 were good too. They plump up, they get juicy and the flavors just come alive. Grandma knew what she was doing leaving them in that hot water.
I agree!
They are even better done in a hot air fryer.
This is actually a really nice video from mashed this time.
Learned alot.
My original home area was near Buffalo, New York. There are many people of Eastern European and Italian descent so sausages are ubiquitous. Since I can't digest fats very well, I poke and boil sausage to get the fats out. Works for me!
I like to smoke them.. even though it takes a while to penetrate the casing, it’s definitely worth the wait.
Me too. Johnsonville beer brats along with medium Italians come out super! Apple wood chips, 2-3 hours and BOOM. Can't be beat.
The easy fool-proof way to cook without having to babysit them is to cook the sausages in a lightly oiled pan in a medium heat oven, turning occasionally. Takes a little longer but gives great results and very few split sausages. You can also throw in thinly sliced onions to caramelise and use the fat that comes from the sausages to cook the onions.
Taking an inch thick sausage out of the refrigerator for 3 or 4 minutes will bring the insides up to room temperature. You need much longer. If you can't wait then a shortcut I use regularly is to microwave the sausages for a minute at 600-750 watts or for longer at lower wattage. This is not to cook them, just to warm up the inside. They should feel slightly less than luke warm when you take them out. Then fry in the pan as normal.
Thanks for your video! One question I had though is with your wording at a few points. Isn't it caramelising rather than carmelising? Cheers. 😀
How important is that! I am sure the readers got the idea!
Thanks for reminding me of Johnsonville!
Great tips in this video! Thanks for sharing this information with us! We are not all chef's or pros in the kitchen on cooking on da grill but with great tips like these we will be very soon! I love the beer 🍺 cooking idea! We love sausage! Smoked! Boiled! Grilled! Fried in a pan...Start Cooking sausage on low heat to med-high heat. Add oil or fat to your pan...Love new tips to make myself a better cook!
Straight ten minutes of pure sausage's content while eating my sausages with fries
I just ordered blood sausage and Heinz beans from Scotland to include in the European breakfast I have planned for March 17. Maybe not necessarily Irish, but I am, and when I went to Ireland...it got me hooked! I'll eat an English, Irish, or Scottish breakfast ant weekend!!! Cheers!!! P.s.. I also have to say I absolutely love me some cabbage!
I just cook and love it and it moist. I do not mess around. But I add lots of vegetables .I add a little water cover it steam it steam goes deeper to center . yum.
Never going to put sausage in water period. Grill or pan man. Was fun to watch. Great video
Or you can put water in the pan and float frying oil on top. Place the sausages in the pan and simmer until the water is gone, then the frying process begins. Fry until the right amount of crispiness is obtained. This way the sausages are thoroughly done AND crisp on the outside.
intrigued. is there a preferred oil to be used?
I do this with hot dogs all the time and it turns out wonderful
@@chrissandoval7675 Any good high smoke point frying oil works
9:25 you can tell it’s a dry one by the lack of ‘smoothness’ the fork and knife have when cutting into it👌🏾
I learned some things here, excellent job given us tips 👍
Restaurants, supposedly at the pinnacle of food prep and serving do not follow this rule!!
So if we are to bring up the temp of the meat to room temp before cooking what do restaurants do? Do they just keep the meat at room temp all day long? Do they refrigerate the meat and make the customer wait for the meat to come up to room temp before cooking? Nope.
Also, a few minutes does nothing. Takes at least an hour. At least.
Hit everything on point,about cooking sausage
All I know is it's 9:02 at night and I want sausage to eat
I love beer & sausage! I cook the sausage & drink the beer!🤣
Wow, looks so yummy!
I like adding oil and water into a pan and adding the sausages cold. The sausages are fully cooked from the boiling water then the oil gives it good even color. Plus only have to wash one pan.
You cover the pan right to steam them? This is the same technique to cook potsticker dumplings. The water steams them and then the oil crips them!
@@toolbaggers same idea, but I leave the lid off so the water can evaporate just leaving the oil to brown the sausage. Generally I add enough oil to coat the bottom of the pan, then add the sausages, then add enough water to cover them about halfway up. Then turn on the stove
Best Sausages imo flattened, fried in lightly oiled pan add pickled pepper rings. Once cooked place in fridge try them cold. The flavour is intense 😋
Thank you for the shiner bock picture
Telling someone "You're doing it all wrong" is the new form of BULLYING.
It always amazes me how many people can’t cook. I just ground 20# of Italian and Breakfast sausage. Make it from scratch it tastes so much better than store boughten sausage and no preservatives.
I used to boughten my sausages, but sometimes I make my own so I don't have to boughten them any more. My wife boughten them sometimes though
Years ago there was a place called Lums. Their steamed their hot dogs in beer!
I’m obsessed with food🤤
Likewise
This looked awesome 👌👌
I live in the area were some famous beer and sausage makers have been operating for years, as well as multitudes of festivals. What I gathered early on at these festivals serving Bratwurst and Beer in the same tent areas at least to the 1970s. This sausage and when serving thousands and thousands of people were held in food grade tubs of warmed beer after being perfectly grilled. And some would use beer as the poaching liquid before these massive outdoor festival grills were used to impart that smoky grilled flavor... the rest seems to be people trying to copy that experience at home going back as far as I can remember. It was out of necessity, the beer bath, and people liked it..., as well as myself.
Thank-you!
5:18 Being alive increases your chances of dying. I've found deep frying (sans breading) to be the only way to evenly cook sausages.
What is the desired temperature?
I think I can speak for the world.....nobody likes a sad sausage.
i prefer mine raw to be honest with you.i've always swallowed my sausages whole and raw.if you coat them in cod liver oil,marmite extract and then place them into a bowl of prune juice,they're absolutely delicious.!
Boil then fry or grill..?
Many legit tests have been done on the diff between cold and room temp.
VERY LITTLE difference at the finish.
Think about it - only about 30 degrees difference to overcome. That takes very little time. Unless you just don't understand what you're doing.
Cool sausage insight.
Put metal skewers through the middle length ways and then bake as the metal heats up your sausage will cook inside and out and they will remain juicey
I put water in the pan and cover, fats comes out , it cooks , than I brown a little
I take the casing off. Give it a try.
She doesn't let me do that
davios house italian sausages on the grill with korean barbecue sauce is the best!
As a cheesehead soaking finished brats after creates a mushy mess that isn’t fit for animals. You don’t boil brats, ever.
Nothing to say about this video, but the lady at 4:34 is stunning.
I love brats and eat them a least once a week. I like a certain well known brand of uncooked brats. The instructions says to coat a frying pan with cooking spray, brown the brats for about 5 minutes, carefully poor in some water, then cover and steam them for about 12 minutes. That's all it is to it. Perfectly cooked. So easy and quick.
1) Bringing any meat to room temp first is a myth. It does not help cook faster. Leaving meat outside on a counter does allow bacteria on the meat to grow, whether it is covered or still packaged.
2) If the meat is frozen then it does matter as it takes heat energy inside the meat to thaw the moisture before the energy can raise the temperature of the meat. Yes, it takes more energy to defrost meat; to make the phase change, than it does to raise the temperature of the meat. That phase change would need to happen all the way to the center of the meat. (Phase change is going from a solid to a liquid)
Thin frozen meat, such as hamburg patties or sausage patties, can be cooked frozen, but a lower heat and longer cook is recommended so as to not burn the outside.
3) Cooking the inside of meat to 140 deg (160 for poultry) and burning the outside only becomes a problem if you are cooking over too high a heat. That could happen even if the meat had been at room temperature. While cooking, meat will go through another phase change where the solid fats become liquid. Lean meats will cook faster while fatty meats, especially sausage and cheap hamburger, will take longer to get past that phase change. But, the energy required to phase change a fat is a lot less than the energy to phase change water. That is the big reason why there are recommended temperatures for cooking meats with the caveat that you also test or measure the inside of the meat before consumption.
Also, never cut sausage and then put it in a crab or shrimp boil. If you do, all of the juice and flavor will leak out into the water and you will be left with totally flavorless sausage pieces , Just boil the sausage in whole links, and then cut them when when they have cooled for a bit before serving your boil. Nothing is worse than eating bland sausage that has lost it's flavor.
Not if you put them on the bottom of the pot to brown first, then add the potatoes, then the seafood, then the corn, then the lobster. This is how Julia Collin Davison does it when she does her clam bake on America's Test Kitchen. What happens is the sausage (kielbasa) browns and generates steam that cooks the rest, and the juices from the seafood and lobster creates a sauce at the bottom of the pan. Have not made it, but I've seen the finished results when she's done it on Julia at Home (when she's done it in her kitchen), but also on an early episode of ATK when she used to tie the clams and muscles in cheese cloth. She has since ditched the cheese cloth, but does the recipe the same way otherwise.
yummy!
Mashed, "Avoid piercing the sausage casing while cooking." Also Mashed: Half the sausages in the video have been "artfully" slashed before being cooked. 😄
We have been boiling our sausage and then after the water has boiled we put the pasta in and leave the sausage inside while cooking the pasta. We cook the pasta for 11 minutes and the sausage is still cooked all the way. Too many things to do when adding this method into it. Waiting for them to thaw out before adding them to the sausage. Boiling them then cooking them way too many steps. I never get a bland sausage when just boiling them.
The music really made this video
Ha ha, yeah. Total headache fuel.
"The good people of Reddit"... when did Reddit become the authority for culinary sciences or for that matter the authority of anything? BTW the peeps on Reddit are not always good.
Surprised she didn’t give a shout out to the Twittiots on Twitter.
The good ship Misery indeed.
You can’t thawh turkey at room temperature
Deep fry it. Do it. You know we want to. Under 350 over 300. Avacado oil. inject beer with maybe cheese powder or garlic. Then grill. Id butterfly it topped with beer grilled onion. 😋
Depending on the amount of sodium in the sausages I have a very sharp knife that I can cut frozen sausages lengthwise and then boil them in a larger pot a little over half way for about ten minutes to get alought of the sodium out of them! It is because on a low sodium diet!
Wonder what the nice voiced Lady narrator looks like
Ditto
Looks just like the hottie you hear on the radio!!
She’s 6’7 and is a size 12 in men
The biggest mistake is you never buy enough.
What about cooking sausages in a crock pot?
Bake any sausages, other than small breakfast sausages at 450° for 25 min.....
Best way to cook sausage is to not overthink it. It’s not rocket science.
Cooking on high heat can cause the real horror where if nitrates/nitrites are added to sausages or hot dogs then the combo of the animal protein will convert to carcinogenic N-Nitroso compounds.
Sous vide cooking of raw sausages works very well. A bit time-consuming. Okay, you’re basically turning them into a superior version of hot dogs…
I got to 5 minutes in and realised I was dropping brain cells and wasting my life
If I'm smoking a butt, brisket or chicken low and slow, an absolute must be to throw some brats on as well. I smoke them for about an hour, delicious!
Split em, remove the casing and into a hot cast iron pan.
Boom! Outta here.
It is of interest that I just finished watching a YT video on how to cook Italian sausages and she began searing them in oil for five minutes on medium-high heat, then rinsing out the skillet, putting a half cup of water, and simmering them for 12 minutes. Inconsistency like this does not help me one bit.
Air flyer do them great and fast.
What about tube steak?
Sausage IS tube steak 🥩
Sausage curry good
Home made brats,........metal skewer lengthwise through the sausage....... grill,.........the inside gets done without over cooking the outside
IMHO, the greatest error is cooking the sausage too hot and/or too fast.
Come to Milwaukee. We will show you the right way to cook a brat. Yes we use beer and not as a marinade.
How do you keep sausages from developing a tough, chewy casing? I sauteed and steamed some smoked sausages a couple of days ago, but they burst open, and the skin was tough and chewy. I saw a another recipe on UA-cam that said to bake your smoked sausages in the oven at 425 for 15. The sausage puffed-up but did not explode, and again, the casing was tough and chewy.
Both times, my thermometer said the internal temperature was about 190, so they were done enough.
We're over complicated explanations for the simple Act of grilling a freaking hot dog I'm just saying
Leave them out a few minutes to room temperture - i've learned nothing I didn't already know
There’s a guy who makes sausage with like everything on here Ordinarysausage
Bringing meat up to room temperature before cooking is an old, busted cooking myth, and a waste of time. It's time to "stick a fork in" that myth, "it's done."
Agree - and even if it did do anything worthwhile it takes way longer than "a few minutes on the counter".
I rinse my fresh sausage links first.....am I supposed to?
If it makes you happy, but it's probably a waste of time.
I always boil my brats and susages before putting on the grill or pan..
Why? I have some smoked sausages in the refrigerator now. I have tried cooking some twice in two days, but I ended up with tough, chewy casings both times. Would boiling them before sauteeing in a pan prevent this?
@@Tes7000 Yes.boil only for 3 minutes,then put in a oven or toaster oven at 300 degrees...
@@neilcharles2520 Thanks for responding. I will try this in the next day or so. Roughly how long should I bake or sauteed after boiling?
@@Tes7000 I stick a tooth pick in one and if the juices run clear,they are cooked...i would say check after 20 minutes...
A german sausages 🇩🇪
Hi-Neighbor! Crush it like Quint and Grab a Narragansett Beer! 🍺🦈🍺🦈🍺🦈🍺
But I don't make any of those mistakes! Am I not a person?
From hot dogs to sausages
I want sausage
Who TF breads link type sausages? 🤣 That's stupid. Deep-frying is great.
I toss all my frozen sausages into the deep fryer with cool grease then turn on the heat. Set a timer for 10min.
That's enough time to thaw and cook without boiling over. Cook for 5-6min or more to get crispy as you like . I check the meat temp with thermometer. You get crisp and juicy sausages this way. 😋
First mistake: they like sausage.
Sausages impart the same flavor notes as bacon (salty, ham fat enhanced sweet pork). That is the addicting characteristic of most pork products, but unfortunately carry more harmful health aspects than any other food group. Shell fish is a close second, but people think it is a low calorie, big flavor option. Nope...most "good tasting" appetite crave type foods are bad for ya. Learn to like carrots, bananas, apples, beans, lean meats like chicken (not fried or battered) and non-mercury laden fish.
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Sausages are one of the highly-processed food. They have their own flavors and textures depending on how they are made in the factory, so it doesn't really matter how you cook them. They don't differ much in taste in whatever way you cook. The best way I would say is just boil them as they are already calorie-loaded.
leave
I get mine from the butcher's, so you are already wrong and don't know what you are talking about. You shouldn't paint every sausage with the same brush.
Women know nothing about grilling or sausages
I'm sick & tired every time i look at u tube clips, someone is telling everyone what they have been doing all their life THEY'VE BEEN DOING WRONG.
You don't want to do it like that, you want to do it like this. WTF 🤔
Here’s a tip. Warm in the microwave first for 30 seconds to 1 minute and then cook as normal.
A completely needless step.
Saturated fat is unfairly and wrongly demonized, and is a vital part of the human diet. The problem with deep-frying sausage isn't "adding fat," it's that deep-frying these days is typically done in toxic vegetable oil.
Do more research and get it right.
Holy mackerel I'm sorry I got on this video talking about information overload I'm just going to buy it some hot dogs too much information I boil them and then fry them and they taste great they seem to be cooked
but brats on the bbq for me.