Best way to Cook Fresh Sausage

[Sausage_Man]

Hi Guys

I'm toying with different methods of cooking Fresh Sausage from Poaching to Grilling.

Recently, I tried out some in a Slow Cooker - kept measuring the slow cooker temp and maintained it around 160F. Cooked for 1 hour and check sausage internal temperature which was 160F.

I then allowed it to cook down before adding it to a pan with a little butter and browning it.

Everything about this sausage was just perfect - texture was excellent - soft yet firm with a juicy interior. One downside I found was that it lost a little bit of flavor and the salt content seemed to have got affected since it definitely needed more salt compare to when i grill this very same sausage fresh.

What suggestions can you guys offer to maintain flavor when poaching sausage?

By the way, this sausage was store bought so i have no control over upping the spice to cater for the loss.

Thanks

[DanMcG]

I usually either poach in 170°f water till fully cooked. or place them in a warm pan and slow cook.

[Sausage_Man]

Thanks DanMcG

Do you find a loss in flavor when poaching vs pan cooking?

[NCPaul]

I poach mine like Dan does for 15 minutes then brown in a pan. You could use lightly salted water for the poaching. I think using a pan that is much hotter than 170 F and only heats a portion of a round sausage at a time, makes it much harder to get the center cooked without overcooking the exterior and rendering the fat.

[fusion555]

sometimes i will poach in chicken stock and i have done it with beer, poach until they turn grey (10 to 15 mins) then drain pan until its just about dry but not quite and brown all round. This method works well with "thick" links.

[Sausage_Man]

The Salt Water and Chicken Stock sounds like a good idea and work a try - will give it a go.

[Snags]

Ive poached in a fry pan with water and a little oil.
The water evaporates and then the sausage browns

[DanMcG]

Thanks DanMcG

Do you find a loss in flavor when poaching vs pan cooking?

No not really any flavor loss, but they are much more succulent...

[ChipsAhoy]

Ive poached in a fry pan with water and a little oil.
The water evaporates and then the sausage browns

That's exactly what we do, with maybe a shake or two of salt, put a lid on it for a minute or so to help bring up the internal temp, then take of the lid, liquid boils away and brown em'.