I normally avoid extra cooking steps. But poaching sausages before browning gives a much better texture. More juicy and melt-in-the mouth that I make an exception. The other bonus is you can poach in advance and then it only takes a few minutes to brown your bangers when you’re ready to serve.
- 4 thick sausages or more
- Cover sausages with water in a medium saucepan. Simmer gently for 15 minutes, drain.
- Either cool and refrigerate or brown straight away.
- When you’re ready to serve heat a frying pan or skillet with some oil. Pan fry the cooked sausages until just browned all over. Or BBQ until brown and hot.
lentil ‘risotto’ – recipe here.
the full irish breakfast – it doesn’t get better than this!
quick cassoulet – like this one.
quick protein – just brown and serve as a quick (kid-friendly) protein.
Absolutely. Takes about 20 minutes.
Storage Best Practices
Store in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so. Can be frozen for up to 12 months.