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Braise and Brown Sausage

Braise and Brown Sausage

Browned on the outside, juicy on the inside, breakfast sausages links.

‘Great Sauces Transform Good Food into Gourmet’ 

Oil and water

Oil and water are friends with this quick, easy method for cooking sausage links. First you braise it with bubbling water. It cooks the links through while preserving the moisture and juiciness. Once the water is browned pork sausageevaporated, the oil left in the pan sizzles them to a rich golden brown, sealing in the juices. Perfect breakfast sausage links with minimal tending. You can concentrate on flipping pancakes or whipping the omelet.

You might also enjoy Brown Sugar Bacon, Black Bean Breakfast Burrito, Pantry Maple Syrup, Wheatberry Blender Pancakes, Maple Coconut Granola and Quick Quiche with Ham.

2012 AniversaRecipe – Baking Powder Biscuits
2011 AniversaRecipe – Reubens and Rachels

Recipe: Braise and Brown Sausage

Prep Time: 1 Minutes | Cook Time: 14 Minutes | Yield: 4 Servings | Level: Easy

pork sausage in the pan

  • 12 oz package pork breakfast sausage links
  • 1 cup hot water
  • 1 Tbsp canola oil
    Special Equipment – large skillet

    1 Arrange the links in the skillet so they are not touching. Add about 1 cup of hot water, 1/4-inch depth plus the oil.add water and oil

    2 On medium-high heat, bring the water to a boil. Cook for 4-5 minutes. Using tongs, turn over the sausages without piercing them. Cook for 4-5 minutes until all the water has evaporated.

    3 Continue to fry the sausages, 1 minute on each side until they are brown. Remove to a serving plate.
    Sausage on a plate
    Amount of water will vary depending on the size of the pan. Fill to 1/4-inch deep.

    Larger sausages can also be cooked with this method but increase the amount of water to 1/2-inch and allow to cook longer.

    Excellent breakfast dish with pancakes, waffles, omelets, and French toast.

    Dish Designer

    • Exchange pork for chicken sausages.

    Inspiration – Saucy Cuisine Kitchen
    Cook with Sauces
    Written by
    Photographs by Helen Horton
    Updated: March 27, 2013

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