Cooking sausages to perfection might not be easy. Getting a crispy crust golden on the outside and perfect cooking on the inside can seem too complicated to achieve. However, there are fortunately several methods to have these results for a dinner organized at the last minute. Since it is not recommended to cook sausages while still frozen, take the time to thaw them first.
Method 1 of 3: Bake the sausages in the oven
Step 1. Preheat the oven to 190 ° C
The ideal temperature may vary depending on the type of oven. If you are using a fan oven, it is recommended to preheat it to 190 ° C. If you are using a gas oven instead, start at a lower temperature (170 °).
Step 2. Pour a spoonful of olive oil into the baking dish
After that, add the sausages to them and grease them by rolling them briefly before putting them in the oven.
Line the baking dish with aluminum foil if you want to keep it from getting dirty
Step 3. Cook the sausages for about 20 to 25 minutes
Do this by turning them 2 or 3 times. Be sure to turn the sausages at least halfway through the cooking time. This will allow them to cook evenly and give them a light golden brown color on the outside.
They may be a lighter or darker color when they turn brown and will not turn brown at the same time
Step 4. Use a meat thermometer
Use one to check if the thickest part of the sausage has reached 70 ° C. When you cut one, it should not be pink in the center, and the juices released should be clear.
If you are not sure if they are fully cooked, put the baking dish back in the oven and bake them for another 5 minutes and check again
Method 2 of 3: cook the sausages on the barbecue
Step 1. Preheat the barbecue for 10 to 15 minutes
When it is hot enough, turn off two of the burners to create an indirect heat zone.
Step 2. Place them on the racks above the indirect heat zone
Using a wire rack to hold the sausages cooks evenly, as this way they won't be exposed to direct heat. If the barbecue is on an upper and lower level, you can avoid turning off the burners and placing the sausages on the upper level.
If you don't have a grill or your barbecue doesn't have two levels, use aluminum foil to replace the grill. Crumple a piece of aluminum foil about 12 inches (30 cm) into the shape of a string, then fold it into an "S" shape and use it as a support for the sausages
Step 3. Cook them for 15 minutes
However, be sure to do this with the barbecue closed. Flip the sausages when half of the planned cooking time has passed. This way they will brown evenly on both sides and the temperature inside will be even.
Step 4. Use a meat thermometer
Use one to check if the thickest part of the sausage has reached 70 ° C. If so, move them to the direct heat zone and let them brown for about 3 minutes. Turn them over and let the other side brown for another 1 to 3 minutes.
- Browning them for the additional 3 minutes is optional. As long as they've hit 70 ° C to the point where they're thicker, they're ready and it's safe to eat.
- If they are not yet at the ideal temperature, replace the lid and cook them for another 5 minutes before checking again.
Method 3 of 3: Fry the sausages
Step 1. Place the sausages in a large saucepan
Then cover them with cold water. Set the stove burner to medium heat and let the water boil. It will take about 6-8 minutes.
The water should simmer gently so that the sausages remain soft and are cooked evenly in the center
Step 2. Use an instant read thermometer
Do this to make sure the sausages have reached an internal temperature of at least 70 ° C. They may still look gray on the outside, but what matters is that they are no longer pink on the inside. In addition, the juices released must be clear.
Step 3. Take another saucepan and coat the bottom with oil
Put it on the stove and leave it on high heat until the oil begins to sizzle.
Step 4. Sauté in boiling oil
Since they're already cooked, you don't need to leave them too long in the oil. Once they have reached the desired color, remove them from the pot to prevent them from drying out or overcooking.
You can fry sausages whole, cut in half (lengthwise or crosswise) or in several pieces
Many products are packaged with preparation instructions. Read them to see if they need to be thawed before cooking
- If the sausages contain red meat (eg beef, veal or lamb) and pork, make sure they reach a constant temperature of 75 ° C.
- For other types of sausages, for example, those made with chicken or turkey, make sure their internal temperature is 70 ° C so that they can be eaten safely.