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Peter Timbs Meats

How to Cook the Perfect Sausage

The humble sausage is our pride and joy, with a tremendous variety! To unlock the full potential of all the flavours, here are a few ways we would cook them (without the burnt taste)

Pan Frying

  • Thaw product prior to cooking.
  • Spray a pan with cooking spray.
  • Add sausage.
  • Cook over medium-high heat until browned, about 5 minutes, turning links often.
  • Reduce heat to medium-low.
  • Cook until internal temperature reaches 70°C(160°F)
  • ALTERNATIVELY AFTER REDUCING HEAT TO MED-LOW
  • Carefully add ½ cup water to pan
  • Cover and simmer for 12 minutes or until sausage internal temperature reaches 70°c (160°F.)

Baking

  • Preheat the oven to 180°C.
  • Place the sausages on a baking tray and cook for 20-25 minutes.
  • Turn halfway through the cooking time.
  • Bake until thoroughly cooked. Individual types of sausages may have slightly different cooking times check the packet for specific instructions.

Grilling

  • Place the sausages over indirect heat, and leave them there until they are cooked through. The safest way to tell is to split one sausage in half to check.
  • Then, brown the sausage quickly over direct heat to finish.
  •  NOTE: If the grill is hot enough, you can skip the browning step – on a charcoal grill, 20 minutes of indirect heat is enough time to brown the sausage AND cook it through.

Boiling

  • Bring a pan of water or beer to a boil.
  • Remove the pan from heat and add the sausage.
  • Cover the pan and let it stand 10-15 minutes.
  • It is not advisable to add sausages to vigorously boiling water because it may cause them to split.

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