Sausage with natural casings best cooking method

KClandcruiser · Jan 22, 2020

I've cooked a lot of different sausages in a multitude of ways from simmering in beer with onions to 2-zone cooking with a reverse sear at the end to just giving them semi-direct heat the whole time.

But, I have never perfected any individual method and seem to use them at random. Most of the time the results are great, but sometime the casing can be a little chewy or not bite through as cleanly as I would like.

What are some of your tired and true methods for getting a good snap on the skin with good bite either on the grill, smoker, flat top or however? I'm open to any and all suggestions.

Yellowhair42 · Jan 22, 2020

Sous vide, 145 x 4. Sear however you want.

blazinfire · Jan 22, 2020

Straight up grilling.. easiest, and my favorite way to cook any kind of sausage

KClandcruiser · Jan 22, 2020

blazinfire said:
Straight up grilling.. easiest, and my favorite way to cook any kind of sausage

Do you do direct heat for the duration or have a 2 zone and bring up to temp and then finish on the hot side?

sudsandswine · Jan 22, 2020

I have pretty good luck grilling them...most times I'll do indirect to get them up to temp and then a minute or two each side direct to get some color/flavor on the casing. I find that doing direct the whole time over a hot fire causes them to burst or "juice out" before they're fully cooked.

When I'm not grilling and I cook them indoors I'll often boil them, then pan sear. Usually I will do it in a frying pan with enough water to cover 1/2 - 2/3 of the sausage with boiling water, flip the sausage 3-5 minutes later, then boil for a few more minutes. Dump the water into the sink, put a little oil in the pan, then sear on each side until I get the color I like.

thirdeye · Jan 22, 2020

A lot of the problems with getting a snappy casing is related to the quality of the casing itself. If you are making your own sausages, change suppliers. I order from Syracuse Casing Co., but there a lot of others that sell great casings. Of the 3 popular ways to cook fresh sausages:

Poach in water/beer/butter, then grill to crisp up the skin - I'm okay with this method but the grilling time is so short they don't pick-up as much live fire flavor.

Grill with a medium hot fire using raised direct or indirect set-up - I like this method better but I'm very careful to let the sausages tighten, then plump-up and I watch them so they don't spit, and try never to let them split. If I'm not eating right away I hold in a warmed beet butter bath so they don't wrinkle.

Pan frying - Using med/low heat and a cast iron skillet - This works good too, and I turn them enough to keep the color even. I like a steam finish with a lid and a little water (2 tablespoons) once or twice in the last 5 minutes of cooking.

Fishawn · Jan 22, 2020

thirdeye said:
A lot of the problems with getting a snappy casing is related to the quality of the casing itself. If you are making your own sausages, change suppliers. I order from Syracuse Casing Co., but there a lot of others that sell great casings. Of the 3 popular ways to cook fresh sausages:

Poach in water/beer/butter, then grill to crisp up the skin - I'm okay with this method but the grilling time is so short they don't pick-up as much live fire flavor.

Grill with a medium hot fire using raised direct or indirect set-up - I like this method better but I'm very careful to let the sausages tighten, then plump-up and I watch them so they don't spit, and try never to let them split. If I'm not eating right away I hold in a warmed beet butter bath so they don't wrinkle.

Pan frying - Using med/low heat and a cast iron skillet - This works good too, and I turn them enough to keep the color even. I like a steam finish with a lid and a little water (2 tablespoons) once or twice in the last 5 minutes of cooking.

/\ This, also for me :thumb:
If you are making your own, casing quality makes all the difference.

Hoss · Jan 22, 2020

thirdeye said:
If I'm not eating right away I hold in a warmed beet butter bath so they don't wrinkled.

That Beet butter is hard to come by around here!:laugh::thumb: Sounds Good though! Just goofin around ,my friend.Heck,I like beets.

blazinfire · Jan 23, 2020

KClandcruiser said:
Do you do direct heat for the duration or have a 2 zone and bring up to temp and then finish on the hot side?

Mostly direct.. Fresh sausage and bratwurst can handle the heat plus I like mine a little extra crisp from the grill.

When it comes to pre-cooked/smoked sausages, home made or store bought I grill them on low heat as the casings burst alot easier I've noticed

Also when cooking indoors.. I'll fire the cast iron skillet on the stove, put the sausages in a little bit of water cover with a lid and cook for 10 mins flipping them once.. Then I'll throw a hunk of butter in the skillet and onions and the casing browns and cooks up nicely

thirdeye · Jan 23, 2020

Hoss said:
thirdeye said:

If I'm not eating right away I hold in a warmed beet butter bath so they don't wrinkled.

That Beet butter is hard to come by around here!:laugh::thumb: Sounds Good though! Just goofin around ,my friend.Heck,I like beets.

Click to expand...

Hey, I was only one key off. :biggrin1:

Sausage with natural casings best cooking method

KClandcruiser

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Yellowhair42

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blazinfire

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KClandcruiser

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sudsandswine

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thirdeye

somebody shut me the fark up.

Fishawn

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Hoss

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blazinfire

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thirdeye

somebody shut me the fark up.

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