Cooking the egg(s), runny yolk, in the sausage grease and bits is what follows, too.

It's a rule, I think.

quote:

Originally posted by 46and2:
Cooking the egg(s), runny yolk, in the sausage grease and bits is what follows, too.

It's a rule, I think.

I think so too ... !

Pan fry or toaster oven.

Poached in a little bit of water to heat through. When the water boils away, the skin will brown up nicely.

If they are proper (stuffed in casings) breakfast links, there shouldn't be any grease. So frying the eggs as an accompaniment should be done in a separate pan with lard/bacon grease. Round it all off with some toast slathered with butter and you've got yourself a good dang breakfast.

Simmering in water has to do with whether they are raw or not, I think..it cooks them through and plumps them up..then browning in a cast iron pan.

quote:

Originally posted by PASig:
Pan fry or roast in oven

Why are you guys boiling sausage like that?

Amen, PASIG. I use my iron stovetop griddle. Easier to roll the links for even browning with no interference from high sides of a frying pan. Pressing them down as I roll them with my spatula.

quote:

Originally posted by Beancooker:
I prefer to smoke them for an hour or two. I have had pretty great luck with some amazingly tasty sausages doing it this way.

Third answer and we have a winner.

It’s 2327 hours and now I’m hungry

I simmer pork sausages in water with ginger and chopped green onions. Supposedly to remove the smell of pork. I usually remove the casings first.

Then I’ll brown them in cast iron / carbon steel pan or toast them in the toaster oven (3 min, flip, 3 min).

What I wouldn’t give for buns that are soft, sweet, fit the sausage and condiments perfectly and don’t come apart while eating. I’ve taken to eating sausages and hot dogs wrapped in tortillas.

quote:

Originally posted by V-Tail:

quote:

Originally posted by lastmanstanding:

I add a bit of butter.

Uh, isn't that why we save bacon fat?

It's what I use in my cast iron skillet.

flashguy

Nobody has mentioned Air Fryer. That works, too.

quote:

Originally posted by konata88:
I’ve taken to eating sausages and hot dogs wrapped in tortillas.

WTF?

Sideline: what do you mix in with your pork to make your breakfast links/patties?

quote:

Originally posted by PASig:
Pan fry or roast in oven

Why are you guys boiling sausage like that?

Because science.....liquid carries heat more efficiently than air. Once the water is boiled off, sear the outside skin to get color and texture, then done. Clean up is much easier and less of a mess than open frying, not to mention its a faster method.

You're not immersing the sausages in a caldron of boiling water, you just need maybe 1/2cup, place sausages in pan, cover and let come to boil. Give it a minute or two depending on size and number in pan, add more water if necessary. Remove cover, allow liquid to boil off, add a touch of oil/butter to sear outside skin to finish them off. Internal temp should be 160F minimum.

I get pan-fry only method, there's a certain morning ritual to it, however the clean-up and greasy air afterwards is a pain.

Yes, the sausages go in the cold pan. Add a few tablespoons of water and cover. Put on medium heat for 7 minutes. Remove lid and turn until brown.

Put me in the well seasoned cast iron camp. Works great just like cast iron for bacon.

I usually brown them up in a skillet for a few minutes then put them in the oven to finish cooking.

Can anyone make a recommendation for the good ones?

I have yet to find any brand that I like. They all taste "not good" to me. However, going out to eat breakfast they will serve much better tasting ones that I really like.

At home I've given up on them, and find I really like the Earl Campbells Hot Links instead (not the super hot ones, the regular hot links) or a Johnsonville Jalapeno or Green Chili brat. Cook'em up as described above in water, chop'em up and into the eggs they go. Muy Bien!
.

quote:

Originally posted by 46and2:
I have never in my life seen someone steam breakfast sausages like that. Sounds like cooking beer brats or something, I dunno. Sounds strange to me, not breakfast-y.

I brown them in a skillet in their own grease/fat, adjust temp based on size and amount of sausages, roll around or flip as needed to get all sides and the middle done, move to paper towel on plate before serving to deal with any excess grease.

I fry them the same way.

Step 1:
Find a semi secluded spot to camp, during mid week.
On a fire road on the side of a mountain,
No higher in altitude than 4,400 ft.

Setup you camp fire materials on the previous evening.

Fall asleep looking at the stars on a comfortable 67 degrees night.

Step two:
Wake up and start the camp fire pre heat the cast iron skillet plop in your meat with a lid on the pan.
Add your eggs later.

And enjoy the fresh mountain air with the one you love most by your side.