Boiling Sausages

Boiling Sausages © kvalifood.com

A good sausage is cooked over low heat — never at a full boil, which bursts the casing and squeezes out the juices. Simmered at around 185°F (85°C) and then left to steep in the hot water, the sausage is evenly heated through and juicy. The method works for medister sausage, bratwurst, and most fresh sausage types.

Ingredients

Yields 4 servings

  • 8–12 sausages (2–3 per person)
  • water
  • optionally 1 stock cube

Accompaniments

  • potato salad
  • mustard

Directions

Cooking

Bring water (optionally with a stock cube) to the boil. Turn down the heat so the water simmers at around 185°F (85°C) — there should be no vigorous bubbling. Add the sausages and let them steep for 5–10 minutes until heated through. Do not prick the sausages.

Serving

Remove the sausages and serve immediately, piping hot, with potato salad and mustard.

Notes

  • A full boil will burst the sausage casing and force out the juices — simmering is essential
  • Never prick sausages before cooking; it is a myth that only results in dry sausages
  • Medister sausage needs 15–20 minutes depending on thickness (core temperature 167°F (75°C))
  • Season the water with ½ onion, 1 bay leaf and 5 peppercorns for a more aromatic sausage
  • Fry the cooked sausages for 2–3 minutes in a hot pan for a crisp surface and colour