The sausage in a skillet is a second practical flat and fast: a delicious and economical dish that you can cook without adding other fat: you just do not add oil to the cooking. You can then decide whether to cook the sausage with white wine, or just with the addition of garlic and aromatic herbs, in particular, bay leaf or rosemary: you will thus create a tasty sausage in a pan, which will be crunchy on the outside and soft and tasty inside…
Prick the sausages with the tines of a fork, so as to facilitate the escape of the fat during cooking. Arrange them in a non-stick pan; add the internal garlic clove and bay leaf. Cook over high heat so as to let the sausages brown and turn them often with a wooden fork.
Add some pepper and deglaze with the white wine. As soon as the alcoholic part has evaporated, cook for another 10 minutes over low heat, turning them from time to time. After cooking, serve hot accompanied by your favorite side dish.
During cooking, lightly mash the sausage with a kitchen spatula, so as to allow the fat to escape. Those who prefer, then, can blanch the sausage slightly before cooking it in a pan: this will result in less fat.
For the preparation of this dish, you can also use the luganega sausage, with its typical rolled shape. You can then cook it whole, or cut it into small pieces.
Alternatively, you can prepare the sausage in a pan without wine: in this case, prick the sausage and simply cook it in a non-stick pan with the garlic and rosemary, or bay leaf, browning it well on all sides. As soon as it has released its fat, remove some and continue cooking over low heat for about 15 minutes.
Those who prefer can cook the sausage in a pan with oil: in this case, heat only a little oil in the pan, cook the sausage for a minute, add the bay leaf and continue to cook over low heat until the cooking is complete...
You can accompany the sausage in the pan with delicious baked potatoes, golden and crunchy, with the exquisite polenta Taragna, ideal for a cold evening, or simply with a mixed salad.
You can keep the sausage in a pan in the fridge for 1 day in an airtight container.
The sausage is one of the most loved and cooked butchery preparations. Sausages are prepared with the least valuable parts of the meat, with the addition of fats, salt, and spices. After grinding, the meat is inserted into the casings and gives it the classic shape. It is therefore a poor and rustic ingredient, but very tasty. The recipes with sausage are really many, from the simplest, such as sausage in a pan, or baked sausage, to be served with delicious side dishes, to more elaborate recipes, such as, for example, when it is used as an ingredient for rich and greedy.
There are various types of sausage; the most used and undoubtedly pork, but there are also mixed ones, leaner ones, made with chicken, we have wild boar sausage, Norcia sausage and Tuscan ones, in short, we are spoiled for choice. Despite the rustic aspect, they are a great classic of the kitchen, which never looks bad, even at a more formal lunch or dinner, such as when there are guests for example.
As mentioned, the sausage can be cooked in various ways, based on personal tastes or the use we have to make of it. For example, we can prepare the sauce with sausage, in such a way as to have both the sauce for the pasta and the sausage to serve as a main course, or we can grill it, prepare it under ashes and serve it with delicious side dishes, or even use it to stuff delicious pizzas. and rustic. So, let's find out the most used ways to cook sausages.
Sausages in a pan are suitable for many variations of recipes and even if served simply with a side dish, such as Neapolitan broccoli, for example, they become a second course with flakes. If you want, we can also fill you with delicious sandwiches. For this cooking, we proceed, piercing the sausages. In a non-stick pan, pour a finger of water and add the sausage, then let it cook until the water evaporates.
In this way, the sausage will have lost most of its fat. Now heat a little oil in a pan and brown the sausages on all sides. At this point, blend with the wine, let it evaporate, and continue cooking over low heat.
Whether it's grilled meat prepared on the classic gas stove, or in the garden, with the barbecue, the grilled sausage is a real must in world cuisine and an emblem of conviviality among friends gathered around a table. To cook the sausage on the grill is a perfect way, there are various schools of thought, but the most accredited is to cook the whole sausage, that is, neither prick it nor cut it in half, in order to obtain a soft and juicy sausage.
The flame to which the meat is exposed must also be alive, but not too strong, otherwise, we will get sausages, burnt on the outside and undercooked inside. On the other hand, if the flame is softer, the sausages will brown properly, preserving the sauces, their softness, and their intoxicating aroma. In addition, the meat must be turned often to cook evenly, and if we wish to give it an extra greedy touch,
Cooking the sausages in the oven is an established habit in most families. The scent that invades the kitchen, when we prepare them, perhaps together with potatoes, is really super inviting. This second dish is really very easy to prepare, they only care to take is the attention to cooking, as the sausages could remain hard instead of soft and juicy.
To prepare this great classic of the kitchen, we will start by peeling the potatoes, then we will cut them into cubes or wedges. If desired, we can boil them before baking for 5 minutes, to facilitate cooking, or place them in the oven pan, directly raw. Season with oil, salt, and spices to taste, mixing everything. At this point, we will add the sausages, cut into chunks, or if you prefer, leaving them whole, piercing them first.
You may never have thought about it, but sausage can also be cooked in the microwave. This type of cooking is perfect when you have little time available when we have to use sausage as an ingredient for pasta, pizza, or other, or simply, when we prefer very light cooking since no fat is added to it, if not a brush of oil on the surface.
After greasing the sausage, you will need to prick it and arrange the sausages on a plate, or in the special containers for cooking in the microwave. Then cover with the lid and cook the sausages at 500 W for 6-8 minutes, turning them from time to time.
Stewed sausages are a typical dish of northern cuisine that is generally served as a single dish, usually together with legumes. It is an invigorating dish, to be served hot during the coldest days of the year. It starts from the cooking of the legumes, left to soak overnight, to be boiled in salted water.
In the meantime, sauté a chopped onion in a pan with oil and then add the sausage to brown it on all sides. Then add some tomato paste and boiling vegetable broth, season with salt and pepper and continue to cook for 10 minutes. Then add the legumes, stir and cook for another 15 minutes, gradually adding the broth.
A great Sunday classic is certainly the sausage with sauce, complete with a shoe final! In fact, this can be used to enrich and make the ragù even more delicious, or prepared ad hoc, to be served as a second course. Cooking sausage with sauce is very simple; in a saucepan, we will fry a clove of garlic in the extra virgin olive oil. Prick the sausages and brown them properly, remove the garlic and then add some red wine which we will let evaporate.
At this point we are ready to add the tomato puree, salt and pepper and let it cook for about an hour, over low heat, stirring occasionally. The meat can therefore be served with its own sauce and plenty of bread, or if desired, we can use this flavored sauce, also to dress pasta.