On Thu, 23 Nov 2017 11:16:03 -0500, jmcquown >
wrote:

>On 11/22/2017 7:29 PM, wrote:
>> On Wednesday, November 22, 2017 at 4:54:57 PM UTC-6, wrote:
>>>
>>> I will poke holes in the sausage. I want the casings on. But my question is, at a low simmer, how long should I cook the sausage?
>>>
>> At a low simmer I would cook them about 30 minutes.
>>>
>>> Also, when the mix is made and put in the fridge to be brought out each day I put it in a bowl and add some rice in the middle, on top, and put a paper towel over it and microwave it for 3 minutes or so. So I don't think I'll have to cook the sausage to death. So, in your opinion, what is a safe time for cooking the raw sausage? Every day when the bean and veggie mix is brought out I add however much sausage I want to the individual plate, I don't put it in all at once. I gauge what I eat. My uncle used to call me "the measuring man."
>>>
>> Usually, when I heat up something along that line I will do also heat it
>> up for about 3 minutes or so but at a reduced power. Maybe 60% power.
>>>
>>> Thanks for your response and any to come after this. Yes, I think I'll be using Italian sweet sausage or regular pork, uncooked of course, and they will be thick juicy ones, not the small links.
>>>
>>> TJ
>>>
>> If you feel like it, after those sausages have simmered until done,
>> throw them in a hot skillet for just a few minutes for a bit of
>> browning. Will improve the taste and crisp up the skin.
>>
>Yep, Italian sausage in the casing (tasty for sure) definitely benefits
>from a bit of browning.
>
>Jill

I thought the recommended way to cook sausages was to put a bit of
water in the pan (1/4 inch maybe) put the sausages in on medium, cook
and turn until the water is gone, sausages are firm and browned. Not
sure where I picked that up
Janet US