Could someone please tell me what I am doing wrong? I am frying up some link sausage,

dawn_mo

dawn_mo

Well-known member
Johnsonville to be exact. I usually fry up a couple packages at a time and then freeze them in zip-locs, so that I can nuke them for school day breakfasts. Sometimes, I am not sure if it all the time, the casings start to come off. It is not very appetizing. This is how I cook them. I put them in a frying pan and add about 1/4 cup of water. I simmer them until they start to render their fat, and then I fry them. It is that point that the casings start to come off. What am I doing wrong? Should I be adding water at the start? Thanks!

 
Why do you add water, Dawn? Any particular reason? I'm sure the simmering in water is the problem

I have cooked Johnsonville sausage- I always start with a dry pan- and have never had trouble with the casings coming off. Maybe, if you don't have any real reason for using water, just do it this way and see if it works for you.

 
I think it was somewhere I read when I first learned how to cook, but

it might have been for brats, etc. and I just carried it over to any pork product encased in casings. I will try next time frying them without the water. Thanks!

 
For brats and some other types of sausage, you do start in water...

but the breakfast types of links don't require that as they are made differently.

 
Dawn, when first started cooking breakfast links, the brand we used

instructed to start the cooking with a bit of water in the pan, and that is always how I've done them.

My experience is that it works best with breakfast sausages without the casings.

 
Correct me if I'm wrong, but I THINK that the smaller breakfast sausages are made with lamb's

casings, while brats, Italian, Polish etc. are made with hog's casings. Maybe there is a difference in how the different types hold up?

Definitely try them without water, or add the water after they're browned.

Then there are those fake turkey or chicken sausages/hot dogs that are wrapped in some kind of gelatin/parchment that disintegrates when you cook it. Ew.

 
Cathy Z is right. You are adding TOO much water. When I cook sausages or hotdogs

I add a tad of water at the bottom of the pan just to keep them from sticking initially, but once they start to cook they exude their own moisture.

 
I always add water. But I just checked their site: sausage takes water, breakfast links...

don't.

PS: So....Johnsonville actually thinks that I read directions?

Those silly rabbits.

 
Hmmmm read instructions, interesting concept! I just may have to try it sometime. Thanks everyone!

 
I have started "roasting" my bacon, sausage patties and links

I put them on a wire rack on a cookie sheet covered with parchment paper. I cook them at 400¡ for about 20 min (that is a guess, 'cause I keep an eye on them). I am a paper towel freak, so when the meat is cooked I use the paper towels that I have accumulated to aborb any grease so clean-up is a snap. the bacon gets nice a crispy, the sausage browns without getting too hard on the outside.
I make about a dozen sausage biscuits at a time and freeze them for guest breakfasts.

 
I will definitely give this a try. Thanks Sarah, I hate the grease all over my stove anyways!

 
I am one of those who need to print out mapquest directions and reverse directions, so I can relate

to those poor guys wandering around lost.

 
I always print out map quest w reverse. Isn't that logical? He's so...

reliable about so many things, but I can never drive (and that used to bother me, but, ok, that's his little quirky thing) and he thinks he knows where he's going all the flipping time! It's so stereotypical, but for me it's what I live.

 
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