There are many ways to cook sausage. Even in sausage homelands like Italy and Germany, there is no proper way to cook a sausage, as the best method will differ depending on the dish it is being prepared for. My English mother-in-law – and her son – swears by a cooking method the family calls “steaming”, although it’s actually closer to poaching. Not only do they cook the best sausages I’ve ever had, but I didn’t like sausage before they made it for me.
1. Place sausages in a 10 – 12 inch frying pan with half an inch of water
2. Cover with a lid or tin foil
3. Cook on med-high heat until all of the water has evaporated, this will take 10 to 15 minutes
4. Remove lid or tin foil, reduce heat to medium and fry until browned on each side, about ten minutes
What’s wonderful about these sausages is, because they were cooked in water first, they are moist without being greasy. Another benefit is that since you are only frying them to give them some colour, you don’t have to risk nearly burning them on the outside just to make sure they are fully cooked on the inside. Though this may not be the only proper way to cook sausage, I sure won’t be cooking them the wrong way ever again.