The Most Common Mistakes People Make When Cooking Sausage

Known around the world by many names, the sausage is one of the most beloved international foods. Recognized globally for a wide range of flavors, sausages can be found in just about any kind of dish. Although they are quite popular across the world, not every sausage is made equally. With differences in the type of meat, seasoning, and the way they are cooked, you are bound to find a sausage that fits your needs. The versatility that serves sausages well in the realm of multi-functionality also complicates things when it comes to actually cooking and serving them.

It is important to note that there is a difference between an edible sausage and a good sausage. This difference can make or break your meal. With something as universally iconic as the sausage, it is only fair to treat it with the utmost respect and try to do it justice in the kitchen. The best way to do this is to avoid making these common mistakes when cooking sausage at home.

Sausages can generally be categorized into four main groups: fresh, smoked, precooked, and cured sausages (yes, curing can be done at home). These groups are based on the method used to prepare them. Fresh sausages are made with uncooked meat and must be kept frozen or refrigerated until they are ready to cook. Common fresh sausages include breakfast, Italian, and bratwurst. These sausages are best enjoyed grilled, pan-fried, or broiled. Cured sausages use a preparation method that uses salt to "cook" the meat. Salami, chorizo, and pepperoni are all popular types of cured sausages. 

For optimal taste, serve these sausages sliced and at room temperature. Smoked sausages are cooked over low-heat flames for longer periods of time, exposing them to copious amounts of smoke. This exposure develops unique flavors. Some common smoked sausages include kielbasa and andouille. Precooked sausages are cooked during the manufacturing process. While they are technically safe to eat without any additional cooking, most of these sausages benefit from additional cooking or at least heating in order to enhance their flavors. Popular cooked sausages are hot dogs (check out the best toppings), bologna, and frankfurters.

Alongside picking the right category of sausage, there are many other things to consider when picking the specific type you want. How your sausage is cooked or the flavor profile you are looking for are some factors that can help determine the right kind for you. With hundreds of types of sausages to choose from, there is no shortage of options.

When choosing the kind of sausage you want to use, it is important to check its fat content. Fat is crucial in sausages. It enhances the flavor of a sausage, ensuring it is juicy and tender. Fat also serves as a binder for the sausage. If a sausage does not have rusk or breadcrumbs (both of which also serve as binders) and does not have sufficient fat, it will likely be dry. This could result in a bland and flavorless sausage.

The ideal sausage contains 25% to 30% fat. While this is the recommended amount of fat for sausages, it does not have to be exact if you are making the meat at home. Many commercially-made sausages contain up to 50% fat. The FDA has specific guidelines regarding the fat content of fresh sausages, which limit the fat content in certain types. Keeping the fat content in mind when cooking sausages will help ensure a flavorful meal.

Marinating meat is a popular way to add flavor and moisture, but it may not be necessary when cooking sausage. According to users on Reddit, marinating sausage is a waste of time. This is because sausages have casings that are not very porous, meaning any attempt to marinate will not work very well since the marinade won't permeate the casing. Instead, people suggest injecting any additional flavors or marinades directly into the sausage casing. Another reason to save time and skip the marinade is that the meat inside the casing is already seasoned.

While marinating before cooking may not be the best use of time, there are plenty of recipes that can be found for how to cook sausages (specifically bratwursts) in beer. These recipes suggest simmering your brats in beer before giving them a quick grill to crisp and caramelize them. Other recipes suggest adding your brats to a beer bath after grilling. Whether you decide to do a pre- or post-grill beer bath (or both), you are better off skipping the marinade and using that time to add flavor during the cooking process.

While it may be tempting to stuff as many sausages as you can into a pan to feed a hungry crowd, it probably is not worth the risk. Avoid making this mistake by providing your sausages plenty of extra room in the pan. Overcrowding the pan inhibits the cooking process and could result in lackluster, if not raw, sausages.

When you are cooking your sausages, they will eventually reach a certain temperature and begin to release moisture. If you have too many sausages in the pan, the moisture gets trapped, lowering the temperature of the pan and preventing steam from releasing. This results in the sausages steaming instead of browning.

Overcrowding the pan not only affects flavor but also the effectiveness of actually cooking the sausage. It is especially important to keep this in mind when working with fresh sausages, as putting them too close together may prevent them from cooking all the way through. It may seem like a shortcut to try and cook as many sausages as can fit in a pan, but in the long run, you will only end up with sad, soggy sausages. Your reward for being patient, leaving enough space to breathe in the pan, and cooking in batches will be golden sausages browned to perfection.

Cooking your sausages on high heat may seem like a good way to get them to cook faster, but the reality is that doing so may end up ruining your meal. Starting on high heat could lead to burnt sausages that are still raw on the inside. Because sausages are made out of meat stuffed into a casing, the high heat could also cause the casing to burst or split. When the casing bursts, it releases the flavors and juices, which could result in a dry sausage. While other kinds of meat can be seared on the outside and then cooked on the inside, sausage is not one of them.

The best way to avoid these scenarios is by cooking your sausages at a lower starting temperature and working your way up. This ensures that the sausages cook evenly on the inside and outside. It also helps prevent the casings from bursting. Cooking the sausage at the correct temperature will help you lock in the best flavor.

When it comes to sausages and how they are made, the casing is an important component. This outer shell is what keeps the meat in its shape and keeps flavors and juices inside as well. Pricking the casing releases the fat, which is crucial for sausage flavoring. Letting the fat out is basically letting all of the flavor out as well, which results in a bland, dry sausage.

Sausage casings have a big effect on the flavor and texture of sausages. The most popular type is the natural casing. Natural casings are made from the intestines of animals (most commonly hog, sheep, and beef). They have a rich flavor and are flexible and durable, making them ideal for harsher cooking methods. Synthetic casings are another type of casing that can be used. The biggest difference between natural and synthetic casings is that some synthetic casings are not edible. The choice of casing for sausages depends on desired flavor, texture, and appearance. Casings impact sausages in ways most people might not normally think of. To not only continue on the effort of thought that goes into choosing and carefully handling the sausage casing, but also ensure a delicious sausage, avoid pricking the casing.

If you are thinking about dropping your sausages in a pot of boiling water to cook them, you may want to reconsider. Boiling sausages is a great way to ensure that they end up bland and flavorless. By boiling your sausage, you are taking away the opportunity for it to crisp and brown, preventing extra flavors and aromas from developing.

Not only does boiling not add anything to sausage, but it also actually takes away some of the sausage's flavor. Boiling sausages in regular water robs them of their flavor, leaving them bland and with a questionable, rubbery texture. Another reason to avoid boiling is the fact that it makes it difficult to tell when the sausages are done. If you insist on boiling your sausages, it is recommended to boil them in some sort of stock or to fry them after they have been boiled in order to preserve as much flavor as possible.

Baking sausage may seem like a good idea, but the reality is that doing this will result in an uneven and possibly undercooked meal. Part of the appeal of baking a meal comes from the fact that once you put something in the oven, you can let it do its thing and use the baking time to be productive somewhere else. However, if you decide to bake sausage, you will most likely end up spending just as much time watching them as you would if you were pan-frying or grilling them. This is because it is difficult to find a baking temperature and time that cooks sausage entirely and evenly without burning it.

Along with being a more difficult and less productive way to cook, baking also affects the flavor of the sausage. Baking sausage does not give it the opportunity to caramelize. This can really take away from the sausage and its overall flavor profile. When baking, you may also have to use a meat thermometer (the right way) or cut the sausage to ensure that it is completely cooked. This breaks the casing, which lets out the fat and juices that give sausages their flavor. So while you technically can bake sausage, it is best to steer clear and pick a cooking method that is easier and does not take away from the flavor of the meat.

Any kind of deep-fried food can sound appealing, yet it is best to avoid this cooking method when it comes to sausages. Deep frying sausages will result in an unwanted texture, with them becoming tough and chewy (nothing like that signature sausage snap). Although deep-fried foods are fun to eat, they are not always as fun to actually make. From set-up to clean-up and everything in between, deep frying takes some extra work that the average cook may not want to go through.

While sausages are not inherently an incredibly healthy meat choice, deep frying them only brings their fat content up. Already high in fat to begin with, deep frying them increases their overall fat and calories. Deep frying can increase the risk of heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs), all of which are potentially harmful compounds. All of these compounds are linked to the increased risk of developing chronic diseases such as heart disease, diabetes, and even cancer. To avoid potential health risks (and complicated set-up and clean-up), it is best to find a different way to cook your sausage and save the deep-fried ones for special occasions.

Overcooking sausage is one of the easiest mistakes to make when cooking it. An overcooked sausage not only looks unpleasant, but tastes just as bad (if not worse). Cooking your sausage for too long will make it dry and tough, and will not do it the justice it deserves.

The best way to avoid an overcooked sausage is to use lower temperatures rather than high heat. If you are planning to grill your sausages, put them over indirect heat to avoid unwanted char and extra cooking. It is also important to take into account carryover cooking. Carryover cooking is basically the continual cooking of food after it has been removed from the heat source. The heat inside the food, in this case sausages, will continue to cook them even after they are no longer being actively cooked by a heat source. Make sure to keep this in mind when trying to get your sausage cooked perfectly.

When eating a sausage, part of the allure is the beautiful, golden brown crust along the outside. Although a lot of thought and effort go into the seasoning and flavor profile on the inside of the sausage, browning the sausage on the outside can enhance flavors and bring your sausage to another level.

Browning is a cooking technique where the surface of the meat is seared to develop a brown, flavorful crust through the Maillard reaction. The Maillard reaction is a chemical reaction that happens between proteins and sugars in and on your food when they react with heat, resulting in delicious flavors and enticing aromas.

Not only does browning make your sausages delicious, but it is also super easy to do. When pan-frying or grilling sausages, the Maillard reaction occurs when they are exposed to the heat of the pan or the grill. To ensure an even browning and no burnt spots, simply keep an eye on your sausages and rotate them as needed. Adding this quick and easy step to your sausage-making routine will improve flavor, appearance, and texture.

You may be eager to bite into your sausage as soon as it finishes cooking, but that would make all your hard work go to waste. Not allowing your sausage to rest before cutting into it will release all of the juices. This leaves you with a brittle, dry sausage. Giving your sausage this time to rest allows all of the juices to settle and redistribute, making the flavor even and the meat tender throughout.

The best way to let sausages rest is to let them sit for around 15 minutes. Place them on a plate or serving dish and cover them loosely with foil or a lid to keep them warm. Resting is most important for fresh sausages. Cooked, cured, and smoked sausages can be eaten and enjoyed right after cooking, and you will not have to worry about them losing their juiciness, tenderness, or flavor. Once again, practicing patience will help ensure a deliciously juicy sausage.

After you have gone through all the trouble of choosing the right sausage and cooking it to perfection, make sure you pair it with the right sides. Although sausage by itself can be delicious, it is quite simple, and picking sides that complement the sausage of your choice will elevate your meal and satisfy your taste buds on a whole new level.

Because the world of sausages is so vast, the possibilities for sides are endless. While there are a lot of options, the most important thing is to take your kind of sausage into account in order to find the perfect side. You can never go wrong with a classic side of potatoes, coleslaw, or grilled vegetables. You could also try something a little different and serve your sausages with applesauce to complement spicy or smoky flavors. With thousands of sausage and side combinations to choose from, the world is your hot dog bun.