the secret is they steamed them in beer there ain't a better hot dog in america with so many
styles and varieties sausages are both delicious and versatile but are you cooking them right
well here are 10 mistakes everyone makes when cooking sausages overcooking your sausages getting
overcooked overcooking a sausage is all too simple you can do a few things to increase your chances
of avoiding this to begin keep the temperature low if you turn up the heat too high you'll end
up with overdone sausages that are crispy on the exterior but not cooked through on the inside
in addition if you're grilling your sausages cook them over indirect heat however once you've
completed the actual cooking procedure you're still not finished not quite finished you'll
want to consider carry over cooking which occurs when the heat within the sausages
continues to cook after you've removed them from the fire this is due to the fact that the internal
temperature of a cooked object rises for a period of time before plateauing and then decreasing so
if you remove your sausages from the heat source after they reach the proper internal temperature
you may wind up with overdone sausages sausage experts suggest removing your sausages from
the source of heat once they've reached around 5 degrees below your ideal temperature to avoid this
throwing your sausages in the pan immediately quick quick not time to cook them they will plump
in my stomach we totally get it you're starving you get out of bed breakfast is on your mind you
go into the refrigerator for the morning sausage links grab your best frying pan and toss them
in waiting for the sizzling to begin however you might want to be patient and wait a bit longer the
next time you make breakfast i was so patient it's critical according to prominent sausage makers to
get your sausages to room temperature before you begin cooking if your sausages are still
chilled place them in a sealed bag and submerge them in water to bring them to room temperature
if your sausages are frozen place them in the refrigerator overnight to thaw them before taking
them to room temperature just before cooking and what does this have to do with anything
any cut of beef is subject to the regulation the longer your meat takes to cook in the center the
more time it has to overcook and lose moisture on the outside as a result bringing your sausages to
room temperature before cooking will allow them to cook more quickly on the inside resulting in
the perfect doneness inside and outside as well as a juicier sausage baking sausages
dad what are you doing baking is a popular method for cooking a variety of meats and for good reason
baking is simply more convenient you place your piece of meat in a casserole dish bake it and wait
for it to finish there's no need to supervise the stove or grill for your sausages though
you might want to skip the baking baking sausage necessitates a fine balance between undercooked
and overdone and it's all too easy to get it wrong in fact if you merely cooked your sausages on the
stovetop you could find yourself watching just as much i see you because it's tough to get the
temperature and cooking time quite perfect for each individual sausage experts further don't
recommend using a meat thermometer to check for doneness or cutting directly into them to check
for blood or pink meat bye bye precious fatty liquids because they're now all at the base of
your casserole dish once you've punctured that precious casing cooking sausages without oil or
water you folks have a water problem sure some may tell you that sausages have quite enough natural
fat to cook well in a skillet on their own if you fry your sausages in their own fat though
the fat will leak out elsewhere which is not what we want instead add oil water or both to your pan
for a moisture locking fry without moving into the deep frying territory the professionals suggest
a perfect cooking method that uses both oil and water to expertly cook your sausages they suggest
a two-step simmer and sear method i got a plan simply cover your sausages with enough water
to cover everything and cook until the water is barely simmering when they're fully cooked
transfer them to a skillet with a thin layer of heated oil to crisp up the edges until they're as
golden brown as you prefer this simple method yields sausages that are consistently cooked
through juicy and never overdone on the outside defrosting sausages at room temperature i left
you hot dogs for dinner they're thawing in the sink if you have frozen meat you want to prepare
defrosting it on the counter is a no brainer you won't have to worry about the ramifications
of defrosting meat in the microwave or other potentially harmful kitchen places it can thaw out
on its own after a few hours of sitting at room temperature however if you keep frozen meat out on
the counter for an extended period of time at an unhealthy temperature germs will quickly multiply
food left out for more than two hours might result in a fast rise in bacteria growth bacterial
growth thrives when sausages are thawed at room temperature germs that can cause foodborne disease
can grow quickly at room temperature watching people get sick always makes me sick doubling
in size in only 20 minutes if you're using retail sausage read the label to see if you can cook it
straight from the freezer if your sausage has to be thawed do it overnight in the refrigerator
making sure that it's below the fda's danger zone temperature of 40 degrees fahrenheit have you
forgotten to defrost your frozen food overnight a somewhat speedier technique of thawing sausage is
to place it in a ziploc bag and soak it in a big bowl of cold water adding more water
every 30 minutes or so you may also thaw breakfast sausage in the microwave as a last minute option
but it really isn't recommended unless you're in a pinch and need some sausages right now
check them and flip them if required every few minutes to ensure they aren't overcooking
not making your own sausage my grandfather was a butcher hey my grandfather was a butcher you
want to make your own sausages control you may add or remove anything change the coarseness or
fineness of the sausage make it skinny or plump big or small spicy or sweet a very well made
sausage is a symphony in a link that just needs a little accompaniment to bring it all together
yes a frozen sausage is quite practical and convenient however it's extremely salty lacking
in freshness and not always up to your culinary standards fortunately for us there are countless
fantastic and surprisingly simple sausage ideas to get you started on your way to becoming your own
jimmy dean if you're confident and have the necessary tools you can manufacture patties
links or sausages with casing another advantage to making your own sausages you can see the
sausage being prepared good job you have complete control on the flavors meat quality and storage
time and also the ability to add in any types of extras that you'd like you can always freeze
your handmade sausages and reheat them on a hectic morning if you still want a very convenient choice
shape the sage and thyme infused mixture into patties or links or cook it in pieces with eggs
and home fries for a delicious morning scramble when you start creating your own sausages the
options are unlimited stabbing your breakfast sausage with a fork before cooking you want a
hot dog oh no i can't i have crohn's it's been said that pricking a sausage releases the fat
making it healthier which is about the same thinking as wanting to bake a healthy cake
sausages are fatty by definition they are allowed to be up to 50 fat in most countries food laws fat
gives sausages flavor so if you want to avoid fat steer clear of sausages dehydrated water is about
as useful as low-fat sausages are sausages should be cooked gently on an oiled grill over low heat
rotating several times they would just tear their skins and expel their valuable
biological fluids as a result of the extreme heat so definitely avoid a piping hot stove top after
they've been cooked sausages like many other meats thrive from a little rest cook sausage
some of us may assume that puncturing sausages is a good idea whether out of tradition or because we
observed our mother or grandmother do so many years ago in their kitchen the goal can be to
get some fat out of the sausages while they're cooking or to keep the casings from breaking
apart entirely according to culinary experts pricking the sausages with a fork isn't essential
and can cause the fluids fats that make breakfast sausage so tasty to flow out before you even take
your first hearty bite to avoid splitting sausages shouldn't be cooked over high heat
allow your sausages to rest for a minute or five before digging in to keep those luscious fats
within allowing them to rest will help those tasty juices to re-incorporate back into the meat giving
you the best bite for your buck cooking too many sausages at once okay what are you doing one of
the biggest hazards of rushing through the cooking process with sausages will really put a damper on
your dinner using an over abundance of sausages in the same pan for example avoid the temptation to
cook a large number of sausages at the same time the best technique to achieve the perfect texture
and doneness is to cook in batches when foods such as sausages are prepared too close together
the moisture within becomes trapped trapping steam around the meal rather than browning them
if you want to steam them cram as many as you can into the pan or baking sheet to ensure that
your sausages acquire a beautiful crispy coating make sure to allow them ample room this browning
is quite scientific and is known as the mayard reaction which turns raw components into dishes
with alluring scents nuanced tastes and gratifying textures allow yourself ample time and space
the next time you prepare sausage to cook it in increments that brown beautifully and reward you
with the taste and texture that you're looking for starting things off with high temperatures dwight
keep moving if you haven't already realized this starting to cook your sausage at a high
temperature will only scorch or split the surface while leaving the interior raw and while there are
some pieces of meat that are easy to sear and then cook in the oven such as steak sausage is not one
of them start with moderate heat and gradually increase to high heat you cook the exterior of a
steak first then the interior when you sear it and finish it in the oven with sausage you'll want to
cook the inside first that's why it's preferred to prepare sausage by simmering and then sauteing the
interior has been cooked and the outside has been crisped and caramelized you'll get a fully cooked
sausage that's juicy on the inside and crispy on the outside that's perfectly safe to consume
this procedure however is not limited to the cooktop even if you prepare your sausages on
the grill start with low indirect heat to ensure that they are fully cooked before adding a little
flame grilled color marinating sausages before cooking them oh i forgot to marinate the tilapia
i am so sorry sweetheart the bratwurst like many other sausages popular in the united states today
is of european origin there's evidence that the first bratwurst was manufactured in germany
especially given the term originates from the german words brought and wurst which indicate
finely chopped pork and sausage respectively it was initially mentioned in the city of nuremberg
germany which is today regarded as one of the world's leading manufacturers of grill sausages
if you ask someone in america which state launched the bratwurst revolution
they will almost certainly say wisconsin bratwurst were first introduced to the
united states by german immigrants who prepared them similarly how americans prepare hot dogs
today brats truly took off in milwaukee in 1954 when they were brought to the milwaukee county
stadium during a baseball game they've been a mainstay at sports events both live and at home
ever since then even today during baseball games miller stadium in milwaukee sells more brats than
hot dogs on average and it's the only stadium in the country that can say that we've all heard
that bathing your brats and beer before grilling them is a good idea but is it really necessary
that's not the case and here's why many sausage experts have pointed out marinating sausages is
almost completely ineffective the sausage skin isn't porous enough to enable much
flavor to penetrate unfortunately if you want a specific marinade in your sausage you can
inject it directly into the casing albeit this is a method that is a little too time
consuming for the ordinary home chef so why is soaking brats and beer such a huge deal
if you're new to the process realize that most home cooks don't simply soak their brats in
beer prior to grilling them instead the brats are cooked in beer the broad inside is cooked
in the pre-grill simmer and the grill only adds some more caramelization and texture
you may add additional moisture to your brats or sausages by letting them sit in a beer bath
after cooking some home cooks may try to keep their sausages wet by soaking them
in beer before grilling but this does little to improve the flavor hey all right you made it to
the end so why stop now here's another babbletop video for you to check out thanks for watching