Isernio’s suggests this fool proof method of cooking sausage properly every time. This method does not rob the sausage of taste or texture, and allows it to be finished in a pan, oven or on a grill.
- Bring a skillet of water large enough to immerse your sausages, to a boil.
- Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off.
- Let sausages sit in the hot water for approximately 7 minutes.
- Drain the water and wipe out the skillet, if you’re using the same skillet to brown the sausages.
- Pan brown the sausages over medium heat with a teaspoon of olive oil, or grill over medium heat.
- Sausages should reach an internal temperature of 155°F for pork and 165°F for chicken.
- Or, immediately submerge in an ice bath (bowl filled with ice & water) to halt cooking and store in zip lock bags in the refrigerator. For a quick meal, simply brown on each side in an oiled skillet.
- Cut open package and form small patties by hand, approximately 3” in diameter and ½” thick. . Or, place package in freezer for approximately 30 minutes, then slice into patties approximately ½” thick.
- Place patties in a nonstick skillet that is already hot. Cook over medium heat, turning once, until the internal temperature reaches 165°F and patties are browned (about 3-4 minutes per side). The pinkness inside should have disappeared (use an instant read thermometer to check temperature). If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking.
- -OR- crumble sausage into a nonstick skillet, and cook over medium heat, breaking up sausage into desired size using a wooden spoon. Cook until pinkness just disappears and sausage is browned. If necessary, add a small amount of vegetable oil to facilitate browning and prevent sticking.