Cooking 4 Everyone

1. OctoberGirl Said,

   If you fry it with the lid on, it won't get brown on the outside. Sausage is done when it's no longer pink in the middle. Test for doneness by cutting into the link or patty. Some spices for sausage can be fennel, garlic, parsley, Parmesan, chopped up sun dried tomatoes, black pepper.
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2. T Said,

   sage, thyme, cumin, rosemary….really use your imagination, yes you can use a lid, i would put some stock in the bottom of the pan, it tends to help it not stick and flavors it to.
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3. Lindata Said,

   The usual technique is to kind of steam fry it. You poke wholes in the skin, put the sausages in a quarter inch of water over high heat and covered. When the water evaporates, uncover it and brown on both sides in the fat that has rendered from the sausage itself. It needs to be cooked through. It's pork.

   Hot sausages tend to have red seasonings so you can tell it's cooked by the firm texture all the way through. The seasonings are generally salt, pepper, oregano, thyme, sage and fennel seed plus hot paprika and chile flakes for hot sausage.

   I serve Italian sausage with sauted or roasted peppers and onions. No mustard or other condiment.

   Happy cooking!
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4. swf36D Said,

   I know this is a little unorthodox, but I always bake my sausage. I used to work in a professional kitchen where I was the only cook to prepare enough food for 50 people/3 meals a day. I found if you oils the sausage slightly and bake it on a baking sheet @ 375 for about 30 minutes, it comes out amazing! Perfectly browned, and not greasy. You should use an instant read meat thermometer and cook it to an internal temperature of 160 for pork sausage, but I usually say when the juices run clear it is done.
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