Sausage

Sausages are favored for their rich, bold flavors, ability to be incorporated into a multitude of dishes and ease of cooking. However, depending on the type and composition, sausages present a few common challenges for cooking enthusiasts. Firstly, achieving a perfectly cooked sausage without either overcooking or undercooking is a common problem. Another concern is the generation of grease splatter during cooking caused by high fat content, particularly in frying methods. Furthermore, retaining moisture while getting a nice sear can be tricky for beginners. Most common errors occur when cooking sausages on high heat, which tends to burn the outside before the inside is fully cooked. Alternatively, piercing the casings causes loss of flavor-packed juices and leads to a dry end result. To get the most out your sausages, start cooking on a medium to low heat to give the inside a chance to cook thoroughly before increasing heat for a sear. It is also typically not recommended to pierce the sausage casing, as this lets out much of the juices that keep the sausage moist and flavorful. A little known tip for reducing potential grease splatter is cooking sausages in water first before pan frying. This way, much of the fat is rendered away upfront, lowering the overall grease released during frying.