How to cook the perfect (or near perfect) sausage patty

I usually grind my own sausage because I like to know exactly what is in my food.
Fillers contain some suspicious ingredients and I avoid them.
I also like an “old-fashioned” flavor that is heavier on sage and fennel than any commercial product I have encountered.

Cooking sausage can be tricky if you want to have a tender, less greasy result.

I simply can’t stand the typical “brillo-pad” effect one gets with simply frying sausage patties so I prepare them the way I learned many years ago, which also keeps them from shrinking to half their size. This also works with sausage links and is the way I pre-cook bratwurst before putting them on the charcoal grill. This prevents the rubbery texture from developing.

I also wanted a smoky flavor but really didn’t have the time to smoke them.
So, first I brewed some Lapsang Souchong tea:

I put the brewed tea in a skillet and brought it to a boil then added the fairly thick sausage patties:

The advantage to this, while it takes quite a bit longer to cook, the sausage is cooked all the way through and yet remains tender:
This photo shows there is still some color to the liquid escaping from the interior.
I turn the patties several times, piercing them with a fork on both sides so some of the fat is extracted.
You can see that some interior juices are still reddish indicated it is not yet done.

The juices are now clear and the patties will begin to brown on both sides.

The patties are now completely cooked but still moist and tender. And you can see that the shrinkage has been much less than when they are fried.

Here’s the “money shot”

The interior may look a bit pink in this photo but that is due to the lighting.

These were served with biscuits and an omelet. Sorry, forgot to take photos of the other stuff.

And the slightly smoky flavor from the Lapsang Souchong added the perfect finish to the sausage.

5 Responses to How to cook the perfect (or near perfect) sausage patty

  1. Jack Tanksley says:

    I would like to pre-cook the patties and freeze them. This way final cooking is much faster because if my kids (18 – 27) won’t go through the entire process you described. It’s the old instant gratification. I am making venison chorizo from some venison my step-son shot. The meat is very lean and so I’m adding some ground pork and fatback.

    Any tips are appreciated.

    Thanks, Jack

    • asenjigal says:

      You can cook them as I describe up to the point where there is still a little water in the pan.
      Remove them, pat dry with a paper towel, allow to cook completely, then freeze removing as much air as possible – if you have a vacuum sealer, even better.
      The night before serving, transfer them from freezer to fridge and in the morning just brown them in a skillet or on a griddle or even heat them in a microwave-briefly, should take less than a minute.

  2. Denise says:

    I’m entering a cooking competition and will be making a german sausage slider. The problem is that contestants have no access to a kitchen on the day of the event (?!?!?!), so I have to either…pre-cook them and try to keep them warm, par-cook them and use a “hot plate” to finish them on site, or…I don’t know what else!!! Any suggestions? Could there be any benefit to boiling the patties first? Thanks.

    • asenjigal says:

      Cooking them in this manner, removing them as soon as they are slightly browned, they can be refrigerated for a day or so, then reheated and served with little change in texture and none in flavor.
      They can be reheated in a skillet with just a tiny bit of water or in a microwave for no more than 30 seconds – depending on the microwave wattage.
      It’s best to use a probe thermometer to make sure that the patties reach 160° F., before serving.

  3. Gerry says:

    Hello Asenjigalblogs,
    Thanks you for your post, Pork roast are very easy to cook, but my experiences tell me that not many people know how to cook them. The biggest problems I see when eating someone’s pork roast is there is not enough seasoning, the roast is over cooked and dry, or the meat is greasy. All three of these problems can be remedied without much work.

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