How to cook those raw mushy sausages you get from supermarkets?

[qazwsxokmijn]

As title says - those raw sausages that are still all mushy and soft in their casings. Do I need to boil them till they are hardened, then fry them? Or do I just fry them?

[Jen]

Well I have yet to manage to cook them in the fry pan only without ending up with raw sausage meat in the middle still and carbonised on the outside, so ...

I boil them first and then fry lightly to give them a crispy skin.

[kenj]

To cook from raw, they need to be done slowly in a frypan. They seem to taste better if done that way. Slower the better, turned often. Can also be done in the oven in a greased oven tray. BBQ'd with fried onions, sauce and a slice of bread at the warehouse fund raiserBBQ is the best of all

Ken ... the househusband and food eating expert.

[Greg]

Boiled? Ewww. They need to be pan fried. The method is at a medium temperature and to turn them gradually but frequently.

[Sweep]

I boil then first then fry later.

When they are brown they are done and if black they are stuffed.

There is another way though.

Buy raw sausage meat minus casing. Chop up onion(s) really fine. Add herbs or spices to taste like sage or thyme. Make patties and lightly flour. Just fry.

This saves on tomato sauce!!

The only reason I ever use tomato sauce is to disguise the tast of the pork or beef flavoured sausages cooked on a BBQ by some person whom does not have a clue. Once upon a time I used to think that pork sausages were made out of pork.

I remember inviting a woman to my place once and I cooked a carpetbag steak with mushroom sauce. I thought it might be a nice evening.
When she asked for tomato sauce before tasting the meal she was never invited back. I think she still has my GI Blues record that I lent her prior to this event.

[somebody]

I've always cooked the raw venison sausages you can get from the supermarket straight from the fridge in a pan with some oil, over a medium heat. Boiling them first takes out the flavour and makes them rubbery. The trick really is to be patient, and cook them slowly, as other posters have already said.

[pctek]

Raw mushy? You mean you actually usually buy precooked sausages?!! Yuk.


I grill them. They have enough fat that I don't want to fry them.
Or the best is barbecued of course.

Or I grill them and then cut them up to make different dishes.

Keep your temperatures lower and you don't get burned on the outside and raw in the middle. Its not hard.

[Metla]

Throw them in the bin, Sausage's are a poor excuse for food, and there is no need to eat them unless at a BBQ or sausage sizzle.

[rob_on_guitar]

Raw mushy? You mean you actually usually buy precooked sausages?!! Yuk.


I grill them. They have enough fat that I don't want to fry them.
Or the best is barbecued of course.

Or I grill them and then cut them up to make different dishes.

Keep your temperatures lower and you don't get burned on the outside and raw in the middle. Its not hard.

I do this too. Or bake them so they cook evenly without having to turn them. Then fry some onion rings and melt cheese on them....

[Richard]

A good sausage, fried slowly, then wrapped in a slice of buttered fresh white bread with a splash of tomato sauce is indeed good nosh. As is a well done 'Sausages and Mash' with gravy perhaps with onions in it. Yum yum!