Content

• Steps
• Advice
• Warning

Making sausages is often no easy task. Getting a sausage to have a golden crust on the outside and on the inside ripe to perfection seems impossible. Luckily, there are many ways you can make a delicious sausage right before dinner. Roasting the sausage as soon as it comes out of the freezer is not a good way to thaw it before baking.

Steps

Method 1 of 3: Baked sausage

1. 

   Preheat oven to 190 degrees Celsius. Temperatures may vary depending on oven type. For fan-fitted ovens, the recommended temperature is 190 degrees Celsius, while the starting temperature for gas ovens should be lower than - 170 degrees Celsius.

2. 

   
   
   Place 1 tablespoon of olive oil on a baking tray and place the sausage. Roll the sausages so that the oil evenly covers the outside of the sausage before baking.
   • Place a layer of foil in the baking tray to keep the tray clean.

3. 

   Bake the sausage for 20-25 minutes, flip it 2-3 times while baking. Be sure to turn the sausage over at least once when it is half the time. This will help the sausage cook evenly and the outside of the sausage will be golden brown.
   • Sausages can be darker or lighter in color when baked, and not all sausages are the same yellow.

4. 

   
   
   Use a food thermometer to make sure the thickest part of the sausage is at least 71 degrees Celsius. When slicing the sausage, the flesh inside should not be pink and the gravy should be clear.
   • If you're not sure the sausage is done, put it in the oven for another 5 minutes and then check again ..
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Method 2 of 3: Grilled sausage

1. 

   
   
   Preheat grill on medium heat for 10 - 15 minutes. Once the grill is hot, turn off the 2 stoves to create an indirect heating area.

2. 

   Place the sausage on the wire mesh in an area with indirect heat. The wire mesh grill will help the sausage cook evenly as it separates the sausage from the direct heat source. If your grill has a top and bottom grill available, you can use the rack above.
   • If you don't have a wire mesh grill or the grill rack on, you can use foil to make your own. Wrap a piece of foil into a string, then bend it into an S shape and place the sausage on top.

3. 

   Bake the sausage for 15 minutes on a covered grill. Turn the sausage over once when it's been baked half the time. This will keep the golden sausage on both sides and the internal temperature even.

4. 

   Use a food thermometer to ensure the inside of the sausage is at least 71 degrees Celsius. Once the temperature has reached 71 degrees Celsius, put the sausage on the grill directly to brown the outer crust for 3 minutes. Turn the sausage over and cook the other side for 1-3 minutes.
   • You don't have to roast the sausage for 3 minutes. As long as the sausage is fully cooked inside, the sausage should be eaten!
   • If the temperature hasn't reached 71 degrees Celsius, close the grill lid and bake for another 5 minutes before checking again.
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Method 3 of 3: Fry the sausage in a pan

1. 

   Place the sausage in a large saucepan and fill the sausage with cold water. Turn on medium high heat and let the water boil over. It will take about 6-8 minutes for the water to start boiling.
   • Boiling the sausage in boiling water allows the sausage to cook evenly and soften.

2. 

   Measure the temperature of the sausage with a food thermometer to make sure its interior is at least 71 degrees Celsius. The sausage will be gray on the outside, and no longer pink on the inside. The broth must be clear.

3. 

   Pour into the pan some cooking oil enough to smooth the entire bottom of the pan. Turn to high heat and wait for the oil to lighten slightly.

4. 

   Put the sausage in hot oil to fry it. You won't need to fry for long because the sausage is already done. Once the sausage is browned as desired, remove it immediately to prevent the sausage from drying out or overeating.
   • You can fry the sausage whole, cut it in half lengthwise or horizontally, or cut it into pieces.
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Advice

• Many sausage products have cooking instructions on the package and will state if the product needs thawing before use.

Warning

• For sausages with pork and red meats like ground beef, veal or lamb, make sure the sausage's internal temperature is 74 degrees Celsius.
• For other sausages made with chicken or turkey, the safe temperature would be 71 degrees Celsius.