Instead of frying sausages, blanching them first results in a juicier and tastier outcome, according to sausage-making experts at William J. Walter. This simple method ensures sausages remain tender and full of flavor, avoiding the common problem of bursting during cooking.
Why Sausages Burst and Lose Flavor
Sausages contain a lot of moisture, which can lead to them bursting easily when cooked on high heat. A common mistake is cooking sausages at high temperatures, which causes steam to form inside the meat and makes it split open. This results in the loss of juices and flavor, leaving unappetizing, soggy sausages.
The Blanching Solution
The experts recommend blanching sausages before frying or baking them. The process involves bringing water to a boil in a saucepan, adding the sausages, and then reducing the heat. Simmer for five minutes for smoked sausages and 10 minutes for fresh regular sausages.
After blanching, cook the sausages as preferred: in a pan, in the oven, or on the barbecue. They should only need 10 minutes in the oven and three to five minutes in a frying pan or on the barbecue.
Benefits of Blanching
Blanching allows sausages to cook slowly, ensuring both the skin and the insides are cooked evenly at the same time. The skin tightens during blanching, preventing bursting during final cooking and significantly lowering the risk of burning. As a result, sausages become perfectly crispy and much more flavorful, as all juices and fat remain sealed within the casing.
Enhancing Flavor
Many people enhance the flavor of the blanching water by adding seasonings like a chicken stock cube, which greatly enriches the taste and results in sausages that are much more robust. This step can elevate the overall flavor profile of the sausages.
