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.