Content

• Advice
• Warning
• What you need

• You can make the sausage tree and slices in this way. Processing times are slightly different, but the steps are the same.
• You can also make sausage rolls this way, but you must cut them into slices about 1.3 cm thick before frying. Cook these sausage slices like slices of pre-cut sausage.

Fry the sausage until it is done. The plant sausage will ripen in about 12-16 minutes; Circle sausages will cook in 10-12 minutes.

• Regardless of the sausage, you will need to turn the sausage over regularly during the frying process so that the gold is even on all sides.
• Plus 2 minutes if you use frozen sausages instead of thawed ones.
• The sausage should be lightly browned on all sides, and the temperature inside must reach 70 degrees Celsius.

Drain the fat and serve. Remove the sausage from the hot pan and place it on a plate lined with a paper towel. Allow the fat to drain for 1-2 minutes and serve while still hot.

• Store leftover sausages in the refrigerator for 1-2 days. You can also freeze leftover sausages for up to 30 days.

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Method 2 of 5: Boiled and fried

1. 

   Fill the sausage with water. Place the sausages in a medium-sized saucepan, then pour ¼ cup (60 ml) of water into the pan.
   • Friend should not pour high water over the sausage.
   • Technically, you can make any kind of breakfast sausage using this method, but it's best to use peeled sausages or "fresh" sausages. This method may not work for sausages with shells or sausages.

2. 

   
   
   Heat up the water. Place the pan on medium high heat.Simmer the sausage for 6-7 minutes or until the water has evaporated.
   • Continue cooking until the water is gone. Don't drain the pan. The same, similar, don't Add more water if it evaporates faster than expected.
   • Are not Cover the pan, as by doing so, the steam may evaporate slowly or not escape and slow down the processing.

3. 

   Fry the sausage for 6-7 minutes. Reduce the heat to medium low and continue frying the sausage in an uncovered pan and swing it for another 6-7 minutes or until fully cooked.
   • Occasionally use tongs to flip the sausage while frying. That way the sausage will yellow on all sides.
   • Remember you should not Add oil or fat during the frying process, as the melted sausage fat is sufficient.
   • When finished, the sausage will scrape the gold evenly, and the water from the sausage will be clear. If you check the internal temperature, the center of the thickest sausage should be at least 70 degrees Celsius.

4. 

   
   
   Drain the fat and serve up. Remove the sausage from the pan and place it on several layers of paper towels to absorb the grease. After 1-2 minutes, transfer the sausage to a plate and enjoy.
   • Un-eaten sausages can be refrigerated for 1-2 days or frozen for up to 30 days.
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Method 3 of 5: Furnace

1. 

   Bake until the sausage is fully cooked. Place the sausage tray in the heated oven. Bake sausage slices for 15-16 minutes; Bake the plant sausage for 20-25 minutes.
   • Both the tree sausage and the sliced ​​sausage need to be turned over once in half the time so that both sides are browned.
   • When finished, the sausage should be lightly browned and the water running out should be clear. The internal temperature in the middle of the sausage must be at least 70 degrees Celsius.

2. 

   Bake on heat for 6 minutes. Bake the sausage over high heat for 3 minutes, then flip the other side. Continue baking for another 3 minutes or until the water drains becomes clear and the meat in the middle is no longer pink.
   • The above baking time is good for sausages and round sausages, but the sausage is usually more convenient, sometimes faster.
   • The internal temperature of both sausages must be at least 70 degrees C before being removed from the oven.

3. 

   Heat processed sausages in the microwave. Heat the sausages in the microwave at maximum power and in batches for 10-15 seconds each time.
   • This method is applicable to both home-made and processed sausages. Both crooked and circled sausages can be prepared this way.
   • Lay the sausages in a single layer onto a microwave-lined dish lined with paper towels. Cover an extra sheet of tissue to prevent the sausage from splashing.
   • Heat thawed sausage for 10 seconds per stick or slice the sausage, and heat for 15 seconds on frozen sausage. Note that the exact warm-up time may vary depending on the capacity of your microwave.

4. 

   Another way to heat a cooked sausage is to heat it on the stove. Soak the sausage for 8-10 minutes over medium heat.
   • Similar to the microwave method, you can use this method to warm almost any type of cooked breakfast sausage: hot or cold sausages, homemade or pre-cooked sausages, and thawed. or still frozen.
   • Place the plants or slice the sausage in a layer in a non-stick pan. Cover the pot and put it on the stove on medium heat.
   • Heat the sausage for 8 minutes if thawed or 10 minutes when frozen. You should not turn the sausage over while reheating it. When it's done, the sausage should be evenly warm.

5. 

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Advice

• Raw sausages can usually be kept in the refrigerator for up to 3 days. If not for 3 days, freeze the sausage and use it within a month.
• For the sausage to heat evenly, it is best to thaw it before reheating it.
• When slicing sausage rolls into slices, note that a 450 g sausage roll will make 6 servings. Freeze the sausage for 10-15 minutes before cutting it into slices about 1.3 cm thick and processed like sliced ​​sausages.

Warning

• Both sausages and sausages must have a minimum internal temperature of 70 degrees Celsius.

What you need

Fry in a pan

• Medium-sized non-stick pan
• Tongs
• Tissue
• Meat thermometer (optional)

Boiled and fried

• Pan medium size deep
• Tongs
• Tissue
• Meat thermometer (optional)

Furnace

• Baking tray
• Stencils OR metal prices
• Tongs
• Tissue
• Meat thermometer (optional)

Bake on fire

• Oven on fire
• Tongs
• Meat thermometer (optional)

Reheat (in microwave)

• The dish can be used in the microwave
• Tissue

Warm up (on the stove)

• Medium-sized pan with a lid
• Tongs