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Old 23-11-2017, 05:36 PM posted to
jmcquown[_2_] jmcquown[_2_] is offline
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Default Boiling or simmering raw sausage links

On 11/23/2017 11:25 AM, U.S. Janet B. wrote:
On Thu, 23 Nov 2017 11:16:03 -0500, jmcquown

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.


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.


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

I've simmered Italian sausages (pricked). I've grilled them. I would
like a bit of browning and your method suggests a combination of both
simmering and browning.

The original post doesn't really make sense to me. First mentions
cooking beans, then sausage, then rice. Oh, are we talking beans and
rice with sausage? Hard to tell.