Recipe by UnknownChef86
Do you struggle with cooking natural-casing sausage links? Trying to find a happy medium between cooked enough to be done, but not so much that they're dry and burnt? Give this recipe a try for moist, flavorful sausages that are cooked to perfection. This method would also work for sausages other than breakfast links. You will need to increase the water and cooking time proportionally. PS: Ever cook breakfast for dinner? We occasionally do, and this makes a nice addition.
- 1 lb sausage links, in natural casing
- 1 -2 tablespoon water, as needed
Directions See How It's Made
- Cut the links apart with a pair of scissors and place in a cold cast-iron skillet over medium heat.
- Add 1-2 tablespoons of water and cover (preferably with a heatproof glass lid, so you can watch the progress); simmer for 3-5 minutes or til the sausages start to soften a little. (Note: Start with one tablespoon of water and add more only if needed. You just want enough water in there to create adequate steam and give the sausages time to simmer -- don't put too much water in there or you'll wind up boiling them.).
- Remove cover and, using two forks (use one to gently hold the sausages in place so they don't roll and one to poke them), quickly poke each sausage link 4 times. Poke them crosswise, evenly down the length of the sausage -- like this: __:__:__:__:__ Immediately after finishing poking all the sausages, flip them all over and repeat on the other side.
- Cover and simmer for approximately 5 minutes or til the juices run clear. The water should be mostly gone by this point, but there should still be a little left in there.
- Remove the cover and continue cooking to brown the sausages to desired doneness. I like my with just a little crust to them, but not overdone.
- Serve and enjoy!