Do your frankfurters always burst when cooking?
Fortunately, I reveal a trick to prevent sausages from splitting while cooking.
Since I use it, the sausages are always impeccable and remain in 1 single piece!
No more shredded and open sausages, they are finally presentable when I have guests.
The trick is to pre-cook the sausages over low heat in a saucepan...
...and only after frying them . Watch:
- sausages
- pan
- lid
- water
1. Put cold water in the pan.
2. Add the sausages to the water.
3. Heat the pan over low heat (no more than 80°C).
4. Put the lid on the pan.
5. Cook for 15 min.
6. Take out the sausages and drain them.
7. Grill them in a pan or on the barbecue.
And There you go ! Thanks to this trick, no more burst sausages after cooking :-)
Easy, fast and efficient, right?
In addition, they keep a beautiful shape and no longer shrink!
You can now grill your sausages on the pan, on the barbecue.
Or you can also boil them at over 100°C.
They will also remain whole if you cook them in a sauce dish such as lentil sausages or a cassoulet.
This trick works for all sausages:
The Montbéliard, the Frankfurt, the Toulouse, the Morteau, the Strasbourg.
But it also works with merguez, chipolatas or diots.
- You will understand, you should never put sausages directly in boiling water. Especially when they've just come out of the fridge!
- Also avoid piercing the sausages before cooking them. Why ? Because it weakens the hose which then tends to break. The sausage therefore breaks much more easily.
- Do you cook blood sausage? The trick to prevent it from bursting is to take it out of the fridge 1 hour before cooking it. This allows the pudding to warm up and come to room temperature. No more thermal shock in the pan!
"Poaching" the sausage in water gently pre-cooks the meat.
The heat makes the proteins grow little by little without causing an "explosion".
In addition, it does not lose flavor or mass. Yep, your sausage doesn't shrink to the point of looking like a knacki-ball.
Besides, it's not for nothing that hot dog sellers cook their sausage in water. Then they keep them in lukewarm water until you serve them!
