Cooking sausages on the stovetop is a simple yet effective method for achieving juicy, flavorful results. Whether you prefer breakfast sausages, Italian sausages, or bratwurst, mastering this technique will elevate your sausage game. This guide will walk you through the process, covering everything from preparation to achieving that perfect golden-brown sear.
Preparing Your Sausages
Before you even think about turning on the burner, proper preparation is key. The type of sausage you’re using, whether it’s fresh or pre-cooked, will influence the steps you take.
Choosing the Right Sausage
The variety of sausages available can be overwhelming. Consider the flavor profile you’re aiming for. Italian sausages are great for pasta dishes and sandwiches, while breakfast sausages pair perfectly with eggs and pancakes. Bratwurst is a classic for grilling and is also delicious cooked on the stovetop.
Thawing Frozen Sausages
If you’re using frozen sausages, thawing them properly is crucial for even cooking. The best method is to transfer them from the freezer to the refrigerator a day before you plan to cook them. This allows them to thaw slowly and evenly. If you’re short on time, you can use the cold-water method. Place the sausages in a sealed bag and submerge them in a bowl of cold water, changing the water every 30 minutes until they are thawed. Never thaw sausages at room temperature, as this can create a breeding ground for bacteria.
Pre-Cooking or Not Pre-Cooking?
Whether to pre-cook your sausages is a matter of personal preference and the type of sausage you’re using. Pre-cooking can help ensure that the sausages are cooked through, especially thicker varieties. However, it can also result in a drier sausage if not done carefully. Pre-cooked sausages, on the other hand, only need to be heated through.
Pricking or Not Pricking the Sausages
This is a hotly debated topic in the sausage-cooking world. Some people swear by pricking sausages before cooking, believing it prevents them from bursting. Others argue that pricking allows valuable juices to escape, resulting in a drier sausage. If you’re cooking sausages at a lower temperature and for a longer period, pricking is generally unnecessary. However, if you’re cooking them at a higher heat, a few small pricks can help release steam and prevent them from exploding.
The Stovetop Cooking Process
With your sausages prepared, it’s time to move on to the cooking process itself. This involves selecting the right pan, choosing the appropriate cooking fat, and mastering the art of even cooking.
Choosing the Right Pan
The type of pan you use can significantly impact the outcome of your sausages. A heavy-bottomed skillet, such as cast iron or stainless steel, is ideal for even heat distribution. This will help prevent hot spots and ensure that your sausages cook uniformly. Non-stick pans can also be used, but they may not provide the same level of searing as cast iron or stainless steel.
Selecting Your Cooking Fat
The choice of cooking fat depends on your personal preference and the flavor profile you’re aiming for. Olive oil, vegetable oil, and butter are all viable options. Olive oil adds a subtle fruity flavor, while vegetable oil is neutral and allows the sausage’s flavor to shine through. Butter adds richness and a beautiful golden-brown color. You can also use the rendered fat from the sausages themselves, if they release enough during cooking.
The Perfect Cooking Temperature
Maintaining the correct cooking temperature is essential for achieving perfectly cooked sausages. Medium heat is generally recommended for most types of sausages. This allows the sausages to cook through without burning on the outside. If you’re using a thicker sausage, you may need to reduce the heat to medium-low to ensure that the inside is cooked through before the outside becomes too dark.
Achieving Even Cooking
Even cooking is the key to juicy, flavorful sausages. Place the sausages in the pan, making sure they are not overcrowded. Overcrowding can lower the temperature of the pan and result in steamed, rather than seared, sausages. Turn the sausages frequently, about every 2-3 minutes, to ensure even browning on all sides.
Adding Moisture for Juiciness
To prevent the sausages from drying out, you can add a small amount of liquid to the pan during cooking. Water, beer, or broth are all excellent choices. Add just enough liquid to cover the bottom of the pan, and allow it to simmer alongside the sausages. This will help keep them moist and add flavor. Be sure to allow the liquid to evaporate towards the end of the cooking process, so the sausages can still achieve a nice sear.
Checking for Doneness
Knowing when your sausages are cooked through is crucial. The internal temperature should reach 160°F (71°C) for pork sausages and 165°F (74°C) for poultry sausages. Use a meat thermometer to check the temperature. Insert the thermometer into the thickest part of the sausage, avoiding any bones.
Tips and Tricks for Stovetop Sausage Success
Cooking sausages on the stovetop is relatively straightforward, but these tips and tricks can help you achieve even better results.
Using the Right Tools
Having the right tools on hand can make the cooking process much easier. A good pair of tongs is essential for turning the sausages without piercing them. A meat thermometer is crucial for ensuring that the sausages are cooked to a safe internal temperature. A heavy-bottomed skillet will ensure even heat distribution.
Sausage Cooking Times
Cooking times will vary depending on the type and thickness of the sausages. As a general guideline, thin breakfast sausages will take about 10-15 minutes to cook, while thicker Italian sausages or bratwurst may take 20-25 minutes. Always check the internal temperature to ensure that the sausages are fully cooked.
Resting the Sausages
Just like a steak, sausages benefit from resting after cooking. Allowing the sausages to rest for a few minutes before serving allows the juices to redistribute, resulting in a more flavorful and juicy sausage. Remove the sausages from the pan and place them on a plate or cutting board, loosely tented with foil.
Deglazing the Pan
After removing the sausages from the pan, don’t discard the flavorful remnants left behind. Deglazing the pan with a liquid like wine, broth, or vinegar can create a delicious sauce to serve with your sausages. Simply add the liquid to the hot pan and scrape up any browned bits from the bottom. Allow the sauce to simmer until it thickens slightly.
Preventing Sausage from Bursting
As mentioned earlier, bursting sausages can be a common problem. Cooking the sausages at a lower temperature and for a longer period is the best way to prevent them from bursting. Avoid overcrowding the pan, and turn the sausages frequently to ensure even cooking. If you choose to prick the sausages, use a small needle or skewer to create a few tiny holes.
Serving Suggestions
Perfectly cooked sausages are incredibly versatile and can be enjoyed in a variety of ways.
Breakfast
Sausages are a classic breakfast staple. Serve them alongside eggs, pancakes, waffles, or toast for a hearty and satisfying meal. Breakfast sausage patties are particularly well-suited for breakfast sandwiches.
Lunch
Sausages can also be a great addition to lunch. Slice them and add them to salads, sandwiches, or wraps. Italian sausages are delicious in a hoagie roll with peppers and onions.
Dinner
Sausages are a versatile dinner option. Serve them with pasta, rice, potatoes, or vegetables. Bratwurst is a classic choice for grilling and serving with sauerkraut and mustard. Italian sausages are perfect for adding to tomato sauce or using in lasagna.
Troubleshooting Common Problems
Even with the best intentions, things can sometimes go wrong. Here’s how to troubleshoot some common problems.
Sausages are Burning on the Outside but Raw on the Inside
This is a common problem when cooking sausages at too high a temperature. Reduce the heat to medium-low and continue cooking until the sausages are cooked through. You can also add a small amount of liquid to the pan to help them cook more evenly.
Sausages are Dry and Tough
Dry, tough sausages are often the result of overcooking. Be sure to check the internal temperature with a meat thermometer and remove the sausages from the heat as soon as they reach the desired temperature. Adding moisture to the pan during cooking can also help prevent them from drying out.
Sausages are Sticking to the Pan
Sausages sticking to the pan can be frustrating. Make sure you’re using enough cooking fat and that the pan is properly preheated. Avoid overcrowding the pan, as this can lower the temperature and cause the sausages to stick. If the sausages are still sticking, try using a non-stick pan.
Sausages are Bursting
As mentioned earlier, bursting sausages can be prevented by cooking them at a lower temperature and for a longer period. Avoid overcrowding the pan and turn the sausages frequently. If you choose to prick the sausages, use a small needle or skewer to create a few tiny holes.
What is the best type of pan to use for cooking sausages on the stovetop?
A heavy-bottomed skillet, preferably cast iron or stainless steel, is ideal for cooking sausages evenly. These materials distribute heat well, preventing hotspots that can lead to uneven cooking or burning. The weight of the pan also helps maintain a consistent temperature, which is crucial for achieving a beautifully browned exterior and thoroughly cooked interior.
Avoid non-stick pans if you want a deep brown crust on your sausages. While convenient for preventing sticking, they often don’t get hot enough to create that desirable sear. If using a non-stick pan, consider increasing the cooking time slightly and being patient to allow some browning to occur. You can add a touch of oil for extra crispiness, but be mindful not to overcrowd the pan.
Should I prick sausages before cooking them on the stovetop?
Generally, it’s best to avoid pricking sausages before cooking them. Pricking allows the flavorful juices and fats to escape, resulting in drier and less flavorful sausages. These juices are what keep the sausages moist and contribute to their delicious taste. By keeping the casing intact, you ensure a more succulent and satisfying final product.
However, there’s an exception: if your sausages are particularly thick or dense, a tiny pinprick or two can help prevent them from bursting during cooking. This is particularly helpful for sausages with a natural casing. Use a needle or the tip of a sharp knife to create a small vent, but avoid making large or numerous punctures.
What is the ideal heat setting for cooking sausages on the stovetop?
Medium-low heat is the sweet spot for cooking sausages on the stovetop. This allows the sausages to cook gently and evenly, preventing the outside from burning before the inside is fully cooked. Patience is key here; a low and slow approach ensures the sausages are cooked all the way through without becoming tough or dried out.
Starting on medium-low heat also allows the fat within the sausage to render slowly, basting the sausage in its own juices and contributing to a richer flavor and a beautifully browned exterior. If you notice the sausages are browning too quickly, simply reduce the heat further. Adjust the heat as needed to maintain a steady, gentle sizzle.
How long does it take to cook sausages on the stovetop?
The cooking time for sausages on the stovetop varies depending on their size and type, but generally, it takes about 15-20 minutes. This allows enough time for the sausages to cook through thoroughly and develop a nice brown color on all sides. Always ensure the internal temperature reaches a safe level before serving.
For thicker sausages, you might need to increase the cooking time to 25-30 minutes. To ensure they are cooked through, use a meat thermometer to check the internal temperature. Pork sausages should reach an internal temperature of 160°F (71°C), while chicken or turkey sausages should reach 165°F (74°C). Regular turning ensures even cooking on all sides.
How do I know when my sausages are fully cooked?
The most reliable way to determine if sausages are fully cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the sausage, being careful not to touch bone or casing. The internal temperature should reach 160°F (71°C) for pork sausages and 165°F (74°C) for chicken or turkey sausages.
If you don’t have a meat thermometer, you can cut into one of the sausages to check for doneness. The juices should run clear, and there should be no pinkness inside. However, this method is less precise and can result in some loss of moisture. For best results, invest in a reliable meat thermometer.
Can I cook sausages from frozen on the stovetop?
While it’s possible to cook sausages from frozen on the stovetop, it’s not the ideal method. Cooking frozen sausages can result in uneven cooking, with the outside becoming burnt before the inside is fully thawed and cooked through. It also prolongs the cooking time significantly and can lead to a less desirable texture.
For best results, thaw sausages in the refrigerator overnight before cooking. If you’re short on time, you can thaw them in a sealed bag in cold water, changing the water every 30 minutes. Once thawed, cook them as you normally would. Thawing ensures even cooking and a more flavorful and juicy sausage.
What are some serving suggestions for stovetop-cooked sausages?
Stovetop-cooked sausages are incredibly versatile and can be enjoyed in a variety of ways. They are delicious served in a bun with your favorite toppings, such as mustard, ketchup, relish, or sauerkraut. They also pair well with grilled onions and peppers for a classic sausage and peppers sandwich.
Beyond sandwiches, sausages can be incorporated into numerous dishes. Slice them and add them to pasta sauces, stews, or stir-fries. They are also a great addition to breakfast platters, served alongside eggs, pancakes, or waffles. Consider adding them to a breakfast burrito or using them as a pizza topping for a savory treat.