'Poached' sausages

[jamiebae]

I saw this on a re-run of the Heston Bloomingheck programme on Saturday Kitchen a few weeks back where he cooked sausages in boiling water, then fried them off just for colour to keep them more moist. Will this work with normal (but decent) supermarket sausages or is it a silly idea? Anyone tried it?

[lauda]

Don't see why it wouldn't work with normal sausages. I don't think there was anything different in Heston's technique for actually making the sausages that would mean it wouldn't work with some shop-bought bangers.

Give it a go and let us know the results!

[jamiebae]

I can't remember how long they were poached for, any ideas?

[lauda]

jamiebae said:

I can't remember how long they were poached for, any ideas?

I think it was about 20 mins.

[krallicious]

Weisswurst

[Aussie John]

Did this often in OZ when having "barbies", means you can cook them quickly next to the steaks.

[jamiebae]

Well I tried it and it worked really well. Unfortunately the sausages themselves weren't the best (that'll teach me for doing a quick shop at Asda on the way back from work) but they were definitely more moist than usual and were just the right colour on the outside without having to worry about the inside being cooked.

I will try it again soon, but with better sausages.

[collateral]

I've had them steamed before, but it feels a bit odd eating a wurst which doesn't look cooked

[jamiebae]

I boiled them first, then fried them off in a bit of oil for a few minutes just to colour the outsides. They looked horrid straight from the boiling water, there's no way I could have eaten them then!

[Chuffer]

I remember watching a programme a few years ago and they had an item on cooking sausages.

I can't remember the name of it but this guy got up on a Sunday morning and fried his sausages on the hob on a gentle heat, then I think he put them in the oven for 2 hrs. In the meantime he went off to do other things, back to bed, out in the garden etc.

2 hours?!? for half a dozen fat sossies? Surely that's madness?

[XJSJohn]

most german saussies are done this way, the only problem with doing this with an english banger is that you loose all the fat that gives the flavour, but does make for a healthier bangers and mash!

[shakotan]

XJSJohn said:

most german saussies are done this way, the only problem with doing this with an english banger is that you loose all the fat that gives the flavour, but does make for a healthier bangers and mash!

Is the fat held on with nuts and bolts, or is it some sort of quick release fastener?

[Bob the Planner]

jamiebae said:

I saw this on a re-run of the Heston Bloomingheck programme on Saturday Kitchen a few weeks back where he cooked sausages in boiling water, then fried them off just for colour to keep them more moist. Will this work with normal (but decent) supermarket sausages or is it a silly idea? Anyone tried it?

Mrs Beeton's method for cooking Sausages - and I doubt it was new in the late 1800s. 10 minutes boiling and then fried in lard or beef dripping to give colour. Works equally well with supermarket, butchers or home made sausage. Beef dripping works best IMO - not sure why the comination or pork & beef works better then pork and pork but the lard seems too sweet for me.

[captainzep]

If I'm 'manning' the searingly hot barbecue and someone turns up with a pack of thick sausages, then I quite often throw them in an old frying pan on top of the grill and add an inch of water when they've coloured, but before they burn. The water boils off but the sausages cook through without turning into coal.

I've also cooked sausages on the barbecue in a roasting tin having added a couple of tins of tomatoes, splash of red wine, stock cube, some fresh herbs growing nearby and some broad beans etc. It all boils down to an amazing thick, rich sauce with the cooked-through sausages. Great, crammed into a bap or pitta.

Not exactly poaching but I'd agree that sausages are sometimes best surrounded by liquid as they cook.

[taldo50]

Chuffer said:

I remember watching a programme a few years ago and they had an item on cooking sausages.

I can't remember the name of it but this guy got up on a Sunday morning and fried his sausages on the hob on a gentle heat, then I think he put them in the oven for 2 hrs. In the meantime he went off to do other things, back to bed, out in the garden etc.

2 hours?!? for half a dozen fat sossies? Surely that's madness?

the man you mention cooking the bangers i believe was Matthew Fort the food critic. and i think it was shown in a segement of one of Nigel Slaters early programmes.

[juice]

I heard poaching them in a Beer/Onion combo was the way to go - anyone tried it ?

[taldo50]

juice said:

I heard poaching them in a Beer/Onion combo was the way to go - anyone tried it ?

not yet but it sounds awesome!!!

[collateral]

taldo50 said:

juice said:

I heard poaching them in a Beer/Onion combo was the way to go - anyone tried it ?

not yet but it sounds awesome!!!

Probably wouldn't want to throw decent beer at it, but I have heard of people doing 'beerwurst' in 'Murika

... Here

[Nolar Dog]

captainzep said:

I've also cooked sausages on the barbecue in a roasting tin having added a couple of tins of tomatoes, splash of red wine, stock cube, some fresh herbs growing nearby and some broad beans etc. It all boils down to an amazing thick, rich sauce with the cooked-through sausages. Great, crammed into a bap or pitta.

That's sounds great actually.

I'm going to try that. Thanks for sharing/inspiring.



Edit: Coz I is a div

Edited by Nolar Dog on Saturday 20th June 16:02

[Poledriver]

I wish people would stop posting about food!