how to cook italian sausage
How to Cook Italian Sausage
Whether as hotdogs for tailgating or just in marinara sauce for pasta, Italian sausage is a favorite. But are you always left with dry, charred sausages? Well, maybe, you are just cooking it wrong the way! There are different ways to cook Italian sausage and sticking to these methods is the key to cooking the ultimate succulent sausage.
- Put a nonstick pan on medium high heat and spray some oil on it.
- Now, add the sausages to the hot pan and brown them on all sides.
- Once the sausages are evenly browned, add some wine (till the sausages are half submerged) to the pan. You can use red or white wine, depending upon your preference.
- Cover the pan and reduce the heat to low. Simmer the sausages for 10 to 15 minutes, turning them occasionally.
- Finally, using a meat thermometer, check if the sausages are cooked through. The sausages are done when the internal temperature is 165° F.
- Italian sausage, 1 lb (smoked)
- Brown sugar, ½ cup
- Bourbon, ½ cup
- Ketchup, ⅜ cup
- Combine the sausages, brown sugar, ketchup, and bourbon in a large pan.
- Simmer in medium-high heat for 5 to 10 minutes or until the sausages are cooked through. Check the temperature with a meat thermometer.
- Heat the grill to medium-high and spray the rack with a nonstick spray or oil.
- To keep the edible casings from splitting or bursting, poke some holes with a fork. This will, however, let some juices flow out.
- Place the sausages on the greased rack.
- Cook for 10 minutes on both sides. For a perfectly cooked sausage, the internal temperature should be 165° F.
- In a large pan, combine beer, water, onion, garlic, and a sprinkle of salt and pepper.
- Poke the sausages with a fork to keep it from splitting or bursting.
- Add the sausages to the pan and put it in medium-high heat.
- Once the liquid starts boiling, reduce the heat and simmer for 5 minutes.
- Turn off the heat and remove the sausages from the pan.
- Preheat the grill to medium-high and place the sausages on the grilling rack.
- Grill for 5 minutes till they are brown.
- Remove from the grill and let the sausages rest for a few minutes before serving them.
- Hot Italian sausage, 3 lb (uncooked)
- Beer, 3 cups
- Water, 1 cup
- Onions, 1 (thinly sliced)
- Vegetable oil, 1 tablespoon
- Dijon mustard, for serving
- Poke the sausages with a fork on all the sides.
- In a large pan, put the onion slices on the bottom of the pan. Make sure the pan is large enough to accommodate all the sausages.
- Place the sausages on top of the onions and add beer and water.
- Put the pan over medium heat and let the liquid simmer. Remember, you don't have to boil it.
- After 5 minutes, the sausages should be half-cooked.
- Remove the sausages from the pan and let it rest for 2 minutes.
- Preheat the grill to medium-high and brush the rack with some oil.
- Lightly brush the sausages with some oil and place them on the hot rack.
- Grill till the sausages turn brown and its surface is crispy. This should take around 6 minutes on all sides.
- Once the sausages are cooked through, remove from the grill and let them rest for 3 to 4 minutes.
- Serve with mustard.
- Poke the sausages with a fork to prevent them from bursting.
- Grease the bottom of the baking dish with some oil and lay the sausages in the dish without overlapping.
- Cover the dish with a foil and place it in a preheated oven of 375° F.
- Bake for 45 minutes and then remove the foil and bake for another 10 minutes until the sausages are browned evenly.
- Italian sausage, 3 lb (cut into 1 inch pieces)
- Red or white potatoes, 3 (quartered)
- Onions, 2 (quartered)
- Green bell pepper, 1 (quartered)
- Red bell pepper, 1 (quartered)
- Yellow bell pepper, 1 (quartered)
- Basil, 1 teaspoon (chopped)
- Salt and pepper to taste
- In a roasting dish, combine the sausages, bell peppers, potatoes, onions, basil, salt, and pepper.
- Preheat the oven at 375° F.
- Place the dish in the oven and bake for 60 minutes or until the sausages and potatoes are cooked.
- Stir occasionally. Remove from oven and have it with pasta or spaghetti.
- The sausage should not be left outside and must be stored in the refrigerator as soon as it is brought from the store, or after preparing it at home.
- Use fresh sausages within 2 days of preparing or purchasing it.
- In case you are not going to cook it immediately, keep it frozen in a freezer, in a vacuum seal bag.
- Sausage should never be defrosted on the counter. It can either be defrosted slowly in the refrigerator or in the microwave using the defrost setting. However, make sure you cook sausages as soon as you have defrosted it.
- Always use a meat thermometer to check whether the meat is done or not. Meat-borne bacteria can be harmful.