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Started By
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How would you prepare/eat sausage links?
Posted on 2/27/24 at 9:31 pm
Posted on 2/27/24 at 9:31 pm
Just pretty quick snack or meal in the kitchen. Already cooked.
For example:
Cut into slices and heat?
Cut into longer pieces and almost in half?
Sauté in a skillet?
For example:
Cut into slices and heat?
Cut into longer pieces and almost in half?
Sauté in a skillet?
17
Posted on 2/27/24 at 9:35 pm to Havoc
Would suck the pork out of the stuffing like a Kardashian.
Posted on 2/27/24 at 9:45 pm to Havoc
Slice on the bias
Sautée with tiny bit of oil
Once caramelized add bbq sauce of your choice
Serve steamy
Sautée with tiny bit of oil
Once caramelized add bbq sauce of your choice
Serve steamy
Posted on 2/27/24 at 9:52 pm to Havoc
Pierce with fork, microwave until hot, serve with mustard.
Posted on 2/27/24 at 9:59 pm to Havoc
you don't know how to eat sausage? are you sure?
Posted on 2/27/24 at 10:25 pm to Havoc
I throw deer sausage on the grill whole and warm it up. Get it hot enough to start melting the cheese but before the juices start coming out. Then slice and serve.
Posted on 2/27/24 at 11:58 pm to Havoc
A real answer:
Cook in an air fryer. Ten minumtes. Flip over after five minutes. Make sure its done. When it is, slice and serve with mustard or barbeque sauce. Thank me later.
Cook in an air fryer. Ten minumtes. Flip over after five minutes. Make sure its done. When it is, slice and serve with mustard or barbeque sauce. Thank me later.
Posted on 2/28/24 at 7:55 am to Havoc
I usually slice on a bias and then grill it on a cast iron to get some Maillard reaction going.
Posted on 2/28/24 at 8:43 am to Havoc
Slice in half lengthwise, cook in a skillet, place on hot dog bun or French bread, add condiments of choice (mustard, for me) and enjoy. Could also cook peppers and onions to go with.
Another idea. Slice into rounds, fry it up, reserve. In the fat left in the skillet, add diced onions and cabbage. Cook the cabbage down, add the sausage back in, taste for seasoning, adjust, enjoy. I like to throw in some sesame seeds.
Another idea. Slice into rounds, fry it up, reserve. In the fat left in the skillet, add diced onions and cabbage. Cook the cabbage down, add the sausage back in, taste for seasoning, adjust, enjoy. I like to throw in some sesame seeds.
This post was edited on 2/28/24 at 9:07 am
Posted on 2/28/24 at 9:15 am to Havoc
Very rarely will I just eat leftover sausage just to eat it. If I do, I usually will slice it into medallions and sear it. I enjoy those medallions with vinegar and crawfish boil powder. I also like making Mac and cheese with the medallions.
Posted on 2/28/24 at 10:30 am to Havoc
It depends on the meal. When serving sausage links with eggs or waffles, I just fry them up.
Posted on 2/28/24 at 12:57 pm to Havoc
Put the links of sausage in a skillet on the stove and add water to the skillet until the water reaches half-way up the side of the sausage. Put the fire on medium and put the lid on the skillet to partially cover the skillet, leaving a crack to let the steam out.
Cook on a slight boil for twenty minutes, or til the skin on the sausage is slightly crisp. Give the sausages a flip and put the lid back on the skillet, partially covering the skillet. Let the sausages cook another 20 minutes. Check em while they're cooking to make sure they're not sticking or running out of water.
Take the sausage out and let them rest on a platter and slightly raise the heat on the skillet to cook down/thicken the sausage and water mix. Stirring regularly. Don't let it burn or stick.
Meanwhile slice the sausages on a bias. When the sausage and water mixture thickens, pour it over the sliced sausages and serve.
You can make a sausage sandwich, or have em with eggs and grits.. whatever you like.
Cook on a slight boil for twenty minutes, or til the skin on the sausage is slightly crisp. Give the sausages a flip and put the lid back on the skillet, partially covering the skillet. Let the sausages cook another 20 minutes. Check em while they're cooking to make sure they're not sticking or running out of water.
Take the sausage out and let them rest on a platter and slightly raise the heat on the skillet to cook down/thicken the sausage and water mix. Stirring regularly. Don't let it burn or stick.
Meanwhile slice the sausages on a bias. When the sausage and water mixture thickens, pour it over the sliced sausages and serve.
You can make a sausage sandwich, or have em with eggs and grits.. whatever you like.
This post was edited on 2/28/24 at 1:00 pm
Posted on 3/8/24 at 12:47 pm to Havoc
If eating the sausage on a sandwich or something, I keep it whole and grill to heat through. Frying pan to brown the outside a bit isn't a bad option, either.
If I'm putting the sausage into a dish? For years, I did the bias slice. Last few years I've opted to cut the sausage in half lengthwise, cut each half in half lengthwise, then dice the 4 lengthwise strips. Toss them in a frying pan with a bit of oil and warm through, trying to get a touch of caramelization on the outside of the dice. More Maillard, little "pops" of flavor throughout the dish, and warms quickly when frying. Works well for my needs.
If I'm putting the sausage into a dish? For years, I did the bias slice. Last few years I've opted to cut the sausage in half lengthwise, cut each half in half lengthwise, then dice the 4 lengthwise strips. Toss them in a frying pan with a bit of oil and warm through, trying to get a touch of caramelization on the outside of the dice. More Maillard, little "pops" of flavor throughout the dish, and warms quickly when frying. Works well for my needs.
Posted on 3/8/24 at 12:56 pm to Havoc
I had a link last night with some Italian green beans. I sliced thickly on the bias, put a little oil in the skillet and caramelized on both sides of each piece. Delicious. They were crispy on the outside and juicy in the middle.
Posted on 3/8/24 at 6:26 pm to Havoc
Depends on how lazy I'm feeling.
Posted on 3/9/24 at 12:03 am to Havoc
Posted on 3/9/24 at 3:34 am to Havoc
On sliced bread: cut the sauage link in half, cut to the size of the bread, heat the sausage on a plate, put mustard (and sometimes mayo) on the bread, then put the bread on the plate and move the sausage onto the bread. Can also make a sausage poboy on french bread.
With eggs: cut the sausage into medalions, brown them in a pan, move the sausage onto a plate, then scramble some eggs in the pan. Can also eat that with a side of grits.
With eggs: cut the sausage into medalions, brown them in a pan, move the sausage onto a plate, then scramble some eggs in the pan. Can also eat that with a side of grits.
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