Tips on Crumbling Sausage

Some sausage casings are made of hog or lamb intestines.

Crumbling sausage is a technique used in cooking where the sausage is removed from its casing. Once removed, sausage takes on a crumbled texture because there is nothing holding it in place. Small pieces of crumbled sausage are used in an array of cuisines including alongside pasta, rice and bean dishes.

Know Thy Sausage

There are countless varieties of sausage on the market. Some are made with different meats such as beef, lamb, chicken, pig and turkey. Additional flavorings often include garlic, sage, cayenne pepper and mustard powder among others. When selecting a sausage to crumble for your recipe, know what type of sausage you are using and how it will affect an overall dish. For example, if the recipe calls for Italian sausage, you must choose either sweet or hot Italian sausage. Each flavor profile may work in the overall dish, however, one will add spice while the other sweetness. Also, it is important to know the ingredients of your sausage in case someone has a dietary restriction against a certain type.

Drain the Fat

Many sausage varieties contain a high amount of fat per serving. After removing the casing and placing in your frying pan, that fat will start to emerge when the crumbled sausage is heated. Therefore, cook your sausage in a separate skillet from the rest of your recipe. Pour out the excess fat in the pan before combining it to the rest of your dish.

Heating Instructions

The USDA recommends that uncooked sausage, the kind used in crumbling, be cooked to a certain temperature in order to kill bacteria that may be harmful to the body. Sausage made of beef, pork, lamb or veal must be cooked to a temperature of 160 degrees Fahrenheit. Sausage made from ground turkey or chicken must be cooked to 165 degrees Fahrenheit. Place a meat thermometer into a larger piece of crumbled sausage to get an accurate temperature reading.

Baking

If space on the stove top is tight, another way to cook crumbled sausage is to pre-heat the oven to 200 degrees Fahrenheit. Remove the sausage from the casing, place in a baking tray and cook in the oven for 30 to 45 minutes until a safe internal temperature is reached.

Removing the Casing

Slice down the long side of the sausage so you are a third to half of the way through the link. Peel back the casing exposing the sausage inside. Pinch the sausage to get the crumbled effect. Some sausage may naturally crumble once handled without the casing, while other sausage might need a little extra squeezing.

References

• 3 Men: All About Sausage
• USDA: Sausages and Food Safety
• Italian Cooking Made Easy: Cooking Italian Sausage
• Gilchrist Brand: Gilchrist Sausage Tip