How to cook sausages like a restaurant?

Heat a non-stick pan over a medium heat, then add the sausages. A little of the fat from the sausages will start to come out as they warm up; turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.

Is it better to cook sausages in the oven or pan?

One of the healthiest ways to cook sausages is in the oven . It's super easy to do, and unlike frying or grilling, baking sausages doesn't require any extra oil.

What is the simplest method of cooking sausages?

Oven Baking : This is one of the simplest ways to cook a sausage, just beware they don't overcook them and they dry out. Just place on a baking tray with a little oil and cook for 15-20 mins at 170 C, turning once or twice to make sure they brown evenly.

How is sausage supposed to be cooked?

Uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F . Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. For more information go to Sausages and Food Safety.

What is the best way to cook sausage meat?

Remove the sausage meat from the packaging. Preheat your oven to 200°C for fan assisted or 210°C for ovens without a fan. Place onto a roasting tin in the centre of the oven. Roast for 30 minutes until the stuffing has a golden crust & thoroughly cooked to a minimum of 72°C .

How to cook sausages on the stove?

Bring to a gentle simmer over medium-high, about 5 minutes. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until a thermometer inserted into thickest portion of sausage registers about 130 degrees F (54 degrees C), 6 to 8 minutes.

Lucanian sausages recipe with crisp cavolo nero (2024)

Chef's Recipes

Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.

Oct 12, 2018 11:24am

30 mins preparation
50 mins cooking plus marinating, chilling
Serves 4 - 6

"These sausages are rich and full of flavour," says Grossi. "The Romans used herbs and spices in their cooking quite a bit and the mix here gives these sausages a delicious twist. Kids love these as well." Start this recipe a day ahead to marinate the meat.

Ingredients

1.25 kg pork shoulder
500 gm pork back-fat (see note)
25 gm flat leaf parsley, coarsely chopped
2 tbsp marjoram, coarsely chopped
2 tbsp cracked black pepper
1 tbsp ground cumin
1 tsp colatura di alici (see note)
2 anchovy fillets, coarsely chopped
1½ tbsp salt
115 gm pine nuts
1 x 38mm pork sausage casing, soaked overnight in cold water (see note)

Sage crumbs

100 ml olive oil
25 sage leaves
100 gm coarse crustless sourdough breadcrumbs

Crisp cavolo nero

1 bunch cavolo nero, trimmed
50 ml extra-virgin olive oil
25 ml lemon juice

Method

1
Cut pork and fat into 3cm-thick pieces and place on a non-reactive tray. Add herbs, spices, colatura di alici, anchovy and salt, mix well, cover and refrigerate to marinate overnight.
2
Preheat oven to 170°C. Toast pine nuts on a baking tray in oven until golden brown (8-9 minutes). Cool.
3
Mince the pork mixture through an 8mm plate mincing attachment on a meat mincer into a bowl (ensure pork mixture is very cold). Add pine nuts and, wearing gloves, mix by hand until it starts to feel sticky (10 minutes). Cover and chill for 30 minutes.
4
Flush casing with cold running water. Attach to nozzle of meat mincer with blade or plate removed. Gather casing over nozzle and tie off the end, then fill half the casing with pork mixture, rolling sausage into a coil as you go. Twist sausage, then cut, leaving enough casing at the end of the sausage to tie off. Tie it off, then repeat with remaining casing and filling. Secure sausages crossways through the coil with a metal skewer (or a wooden skewer soaked in water) and refrigerate until required.
5
For sage crumbs, add half the oil to a wide frying pan and heat to 170°C. Add sage and cook until crisp (5-10 seconds). Drain on paper towels. Add remaining oil to pan, add breadcrumbs and stir until crisp (3-4 minutes). Drain on paper towels, then pulse with sage in a food processor to combine.
See Also
Marcella Hazan's Handmade Pasta Recipe | Go Eat Your Bread With Joy Instant Pot Rice Recipe (Beef Plov)Homemade Furikake Seasoning Recipe (Authentic Flavors!)Italian Marinated Mushrooms – Home Canning Recipe
6
For cavolo nero, preheat oven to 160°C. Toss cavolo nero with oil and lemon juice in a bowl, season to taste and bake on an oven tray lined with baking paper until crisp (10 minutes).
7
Heat a barbecue or a char-grill pan to low-medium heat. Grill sausages, turning occasionally, until golden and firm when gently squeezed (10-15 minutes). Serve with crisp cavolo nero and scattered with sage crumbs.

Notes

Pork back-fat and sausage casing are available to order from butchers. Colatura di alici, an Italian fermented fish sauce is available online from lario.com.au. If it's unavailable, substitute another fish sauce to taste.
Drink suggestion: A merlot such as Montiano Famiglia Cotarella from Lazio. Drink suggestion by Carlo Grossi.

The Latest from Gourmet Traveller

Travel NewsOur top picks of hotels with the best views of Vivid Sydney 2024
Mar 14, 2024
CruisesItaly by Sea: On board the revamped luxury ship Crystal Serenity
Mar 14, 2024
EntertainingBest whisky glasses to buy for sophisticated dram sipping
Mar 14, 2024
Restaurant NewsComing soon: Ormeggio team to open new restaurant Postino Osteria in Sydney’s Summer Hill
Mar 13, 2024
Recipe CollectionsEaster desserts that aren't hot cross buns
Mar 11, 2024
Recipe CollectionsRabbit recipes for Easter
Mar 11, 2024
See Also
The BEST Mashed Potatoes Recipe (Step-By-Step)
Recipe CollectionsAll the Easter recipes you need
Mar 11, 2024
Vivid Sydney’s food program is back for 2024
Mar 10, 2024
Travel NewsVirgin Australia is offering 30% off flights to 36 destinations in flash sale
Mar 10, 2024
DestinationsBeyond laneways: A peek into some of Melbourne's most luxe Airbnb stays
Mar 10, 2024
EntertainingGozney's new Arc pizza oven here to heat up the alfresco entertaining game?
Mar 07, 2024
This is how women do it: Leading women in restaurants
Mar 07, 2024
Drinks NewsTop drops: An expert's best tannic wines for March
Mar 07, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Mar 06, 2024
EntertainingYour seasonal guide to luxury Easter eggs, bunnies and hampers
Mar 05, 2024
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Mar 05, 2024
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Mar 05, 2024
Restaurant ReviewsPipis Kiosk: Restaurant review
Mar 05, 2024
Recipe CollectionsOur most popular recipes for autumn
Mar 05, 2024

Lucanian sausages recipe with crisp cavolo nero (2024)

Ingredients

Method

Notes

The Latest from Gourmet Traveller

FAQs

How to cook sausages like a restaurant? ›