On Thu, 23 Nov 2017 09:25:01 -0700, U.S. Janet B. >
wrote:

>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

That works okay when cooking a small quantity so there's only one
layer to saute, however that method doesn't eliminate the salt.
I usually simmer a couple dozen so I cover them with water to
simmer... dump the water... then I use two pans for browning in a wee
bit of olive oil. I see no reason to poke holes in the casings, just
don't boil them. When I make my own sausage I control the salt
content and I rarely stuff casings, it's much simpler to make
patties/meatballs.