Perfectly cooked sausages: Top chef's tips for delicious results
Illustrative photo (Photo: Freepik)
Meat sausages are a great side dish. There are hardly any people who have never bought them. However, according to the head chef, everyone makes common mistakes when cooking them, according to the Mirror website.
Main mistakes
An expert says that certain mistakes should absolutely be avoided:
- Puncturing the casing while frying should never be done. All the juices that provide juiciness will leak onto the pan, resulting in a dry product.
- Avoid frying sausages in deep oil; the high temperature will make the casing too tough and the meat too dry.
- Baking them in the oven is also not recommended as it drastically changes the taste.
How to fry properly
British chef Jeff Baker has explained how to fry sausages for the perfect outcome properly. Follow these recommendations:
- Take them out of the refrigerator 20 minutes before cooking. This allows them to cook gradually, preserving the natural casing.
- Cook the sausages on a non-stick pan over low heat initially and then on medium heat.
- Add a teaspoon of fat and spread it evenly across the pan's surface. Then remove excess fat with a paper towel.
- Cook the sausages for 10-12 minutes, flipping them constantly. Let the cooked sausages rest for a few minutes after frying. The ideal meat temperature is 70°C.
- How to choose quality sausages
For quality sausages or hot dogs, a pink, light pink, or even gray-pink color is optimal. This refers to a pale-pink meat shade, but never bright pink or even red.
A true, quality sausage should be resilient. This means that after pressing, its shape should recover within a few seconds. If this doesn't happen, it's likely that the sausages have an increased amount of protein and additives.
