How to Cook Chicken Sausage in the Casing

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Chicken sausage, a lower-fat alternative to pork sausage, boasts excellent flavor of its own. Cook fresh chicken sausages thoroughly soon after purchase. Cured chicken sausage, such as bratwurst, is pre-cooked and needs less cooking. Serve chicken sausages as an entree or use them whole or sliced in casseroles, main dishes and stews or soups.

Grilled Chicken Sausages

  • Chicken sausages grill quickly over moderate heat. Some cooks prefer to split the sausage lengthwise for faster cooking, which allows them to cook quickly and drains away some of the fat, but flavorful juices also escape. Other grill masters prefer to boil chicken sausages in equal parts beer and water just long enough to tighten the skin and cook the outside, then pop them on the grill to finish cooking.

Braised Chicken Sausages

  • Braising chicken sausages is a two-part process. Simmer the sausages in 1/2 inch of water over medium heat. After 10 minutes, remove the lid. When all the water evaporates, you can pan fry the sausages in their own fat. The result is a nicely browned casing and a tender, juicy sausage.

Roasted Chicken Sausages

  • You can roast your chicken sausages in a 375 degree Fahrenheit oven for 20 to 25 minutes and brown them evenly without a lot of work. You only need to turn them once halfway through the cooking time and test them for doneness at the end.

Safe Handling

  • Chicken sausage needs to be kept refrigerated until cooking time. To avoid cross-contamination, wash your hands and all surfaces before and after handling the sausage links.Chicken sausages are done and safe to eat when the minimum internal temperature reaches 165 F measured on an instant-read meat thermometer.

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