For a tender tasting juicy sausage use the following cooking techniques:
Fresh Sausage cooked on the grill that has been oiled should be done over warm coals, not hot. Hot coals can cause the natural casings to split allowing the juices to escape. This will produce flare-ups and a dry sausage. Cook over a medium-low direct heat until browned and then turn. Make sure to not turn with a fork because you don’t want to burst the natural casing and lose any flavorful juice. Total cooking time will be about 7 minutes a side.
Smoked Sausages are fully cooked so when grilling them you are basically browning the outside and warming the internal temperature. Smoked sausage needs to be cooked on medium to low direct heat. Cook 5 minutes a side flipping once. As with fresh sausage make sure not to poke with a fork to lose juices.
(For fresh and smoked sausages do not cook on a direct high heat because that will cause the casing and exterior to cook to fast and casing may burst and cause a dry juice less sausage)
Fresh Sausage cooked on the stove top should start in a cold non-stick or cast iron skillet, heat set to a medium to medium -low temperature. A light coating of olive oil will help prevent the sausage from sticking to the skillet. Cook until the sausage starts sizzling and then for another 5 to 7 minutes on one side. Turn to cook the other side for another 6 minutes. Sausage cooked in this manner will maintain its juiciness and full flavor. Be careful not to overcook.
Smoked Sausage cooked on the stove should start in a cold non-stick or cast iron skillet, heat set to medium-low heat with oil or butter. Cook for a total of ten minutes. Just like on the grill you want to heat up the internal temperature and brown the outside.
Crepinettes cooked on the stove should start in a warmed non-stick or cast iron skillet, heat set to a medium to medium-low temperature. Place Crepinettes with the top side down and let sizzle for 5 to 7 minutes. Gently turn Crepinettes and then transfer pan to a pre-heated oven set to 375 and cook for another 10 to 15 minutes.
Cooking techniques for other goodies:
Corndogs are best heated in the oven. Corndogs are already fully cooked and need to be reheated only. There is no need to defrost, though it could vary the cooking time a bit. Pre-heat the oven to 400 degrees and cook for 12-15 minutes.
Pasties are Cornish meat pies made of beef, pork, potato, rutabaga and onion.
- Preheat oven to 375 degrees
- Bake for 30-35 minutes (or 1 hour if still frozen)
- They are done when golden brown