One common mistake can completely ruin the taste and texture of sausages. There are many ways to cook sausages, such as air frying them, grilling them or frying them in a pan. No matter how you cook them, there is an essential step that you might not realise is important, but it can alter how your sausages taste quite a bit. You should think of sausages the same way you think about steak, and there is one step after they have cooked that you shouldn’t skip.
Listing the most common mistakes that people make when cooking and eating sausages, the experts at World Casings said that it is important to let your sausages rest before you cut into them. This isn’t something that many people do, as we often view sausages as a quick and easy food to make, and we are normally ready to dig in as soon as they have finished cooking. But these experts say that this is the wrong thing to do, and there is a reason it drastically affects the way your sausages taste.
If sausages are not properly rested before cutting, they will lose all of their juices. This happens because the proteins in the sausages tighten at high temperatures, allowing moisture to pool in the centre.
When you let the sausages rest after they have finished cooking, the moisture will redistribute, making for a delicious sausage that is flavourful and juicy throughout.
Experts say you should let them rest for about 15 minutes after cooking them. If not, you will have a pool of drippings when you cut into it.
Among the other mistakes people make when cooking sausages is overcrowding their frying pans. This is common as people will often cook items in a frying pan together, with bacon, sausages, and mushrooms often going in the same pan.
However, experts warn that crowding a pan, even with too many sausages, will make them soggy because the sausages will steam instead of browning.
Additionally, sausages should be allowed to reach room temperature before they are cooked. We often take sausages straight out of the fridge to cook in a pan, but you should give them a bit of time to reach room temperature before they are cooked. This is important because if they start too cold, the outside will cook much faster than the inside.