37 replies to this topic

[avaserfi]

I seal sausage, cook at 60C/140F then flash fry (205C/400F) to crisp the skin. Easily the best results I've ever had.

[dcarch]

Long before Modernist and Molecular Gastronomy, as little kids, we succeeded in a high-tech sausage cooking method:

We inserted a nail at each end of a sausage, wired the nails to an electrical cord and plug the sausage into an outlet.

In no time, the sausage was done.

dcarch

[HowardLi]

Long before Modernist and Molecular Gastronomy, as little kids, we succeeded in a high-tech sausage cooking method:

We inserted a nail at each end of a sausage, wired the nails to an electrical cord and plug the sausage into an outlet.

In no time, the sausage was done.

dcarch

Like this?



I've heard it puts a bad taste in the dog but I've never tried it myself.

[DanielColeman]

Does no one else lightly roast them? Low oven, little bit of oil, good bit of time.

[Jaymes]

I just saw a method for cooking sausages on a food program called "Secret Meat Business" that I wanted to share.

The chef, Adrian Richardson, placed his sausages in a pan with a small amount of water and brought it to the boil. Before the water boiled away completely, he turned the sausages to even up the cooking. Once the water was evaporated, he continued cooking them in the same pan until done.

He proposed that the use of water early in the cooking process made sure the sausages were evenly cooked without being burnt on the outside.

It sounds like your method Chris A without the step of transferring them between cooking vessels.

That is the method I was taught eons ago and have continued to use with success. I try for the sausage almost completely cooked as the water has evaporated and then just a quick time in the dry pan to brown them.

We like them outside on the barbie best but, when I cook them inside, I do the water/liquid boil-down thing, and then a quick fry in the fat that has accumulated.

But rather than just water, I like to add something like beer, or maybe fruit juice - apple or pear or whatever I have handy.

[rotuts]

about Sv-ing that sausage:

i have some frozen vac sealed sausage from Nueski's:

its their smoked breakfast sausage and suits me to a T

It takes a long time to properly saute so i thought id pack up 4 - 5 in an SV bag and get the job done in no time.

has one tried 131? im overly hung up on 'rare' i know. how long to pasturize these?

would 140 be 'better'?

I could then do the chill/freeze and bring out packs in the refrig and thaw very cold then take out one or two and do a hot saute.

excellent with good quality sourdough toast and steel cut oatmeal.

thanks your your sausage ideas.

[avaserfi]

If the sausage was hot smoked it is already cooked through (probably to at least 155F/68C) and you only need to heat it up (i.e., no rare sausage for you), then crisp it. If it was cured and cold smoked (unlikely for a breakfast sausage) then you are in a different situation.

I find I prefer the texture of a sausage cooked at 60C/140F for about two hours, then fried until crispy.

[rotuts]

OK Ill do and Exp. at 131 and then 141.

I do like rare pork. as there is no trichinosis in commercial pork:

try it very rare.

i do this with pork loin Not tender loin which to me has no flavor

sliced very thin and warm the Best Pork Sandwich Any Ware !