People who are inexperienced in culinary delights do not see any particular difference between sausage and sausage, considering both the sausage products, which differ from each other only in size and shape.
But many prefer sausages - these short sausages, which serve as decoration for any side dish.
Sausages are rather fleshy-looking. And often the meat in their composition is present not only in the form of an additional ingredient. And if the sausages are sold in a natural casing, then you can be more likely to assume that the meat in this sausage product is also real - meat.
It is considered that sausages are quite ready-to-eat product that does not require heat treatment. And many find pleasure in using them in their raw form.
Of course, this option of eating wieners is quite acceptable, but still they are recommended to boil. At least in order to exclude the penetration into the human body of unwanted "guests" invisible to the eye, which could multiply on the meat product during the time spent on the counter. Especially if temperature storage was not observed.
But most often sausages are boiled in order to improve their taste. In the boiled form, they become not only larger, but also much juicier and more aromatic.
How to cook sausages correctly
There is nothing difficult in cooking sausages. They can cook even a schoolboy.
Most often sausages go on sale in a natural casing, which is not removed before cooking.
Budget sausages are sold in an artificial casing. It is most often removed before cooking. But if they boil it, then so that it does not burst in the process and the sausage does not lose its shape, it is pierced in several places with something sharp. It is easy to remove such casing from cooked sausages if they are immediately rinsed with cold water.
Wieners are boiled before serving. And if there is a delay with dinner, they should not be stored in water, because then their taste deteriorates. In this case, boiled sausages are stored in a weakly heated oven or on a marmite (water bath).
If the sausages are frozen, they are not thawed and cooked in one of the following ways.
- Water is poured into a saucepan, brought to a boil and salted (15 g of salt per 1 l of water).
- Sausages in a natural casing are rinsed in warm water.
- Dip them in boiling water and boil for 7-10 minutes after re-boiling water. Although cooking time is a relative value. And nothing will happen if the sausages will be in the water, for example, three minutes or four.
- The readiness of the sausages is checked with a fork. But more than fifteen minutes to cook them is not recommended, as they become tasteless, watery and lose their specific flavor.
- The wieners are taken out of the water. To remove or not to remove the natural skin is a voluntary matter, but if it is soft, then the sausages are eaten with it.
- Sausages, without clearing the casing, are washed and placed in a pan.
- Artificial film is pierced in several places.
- Fill with cold water so that it covers them completely.
- Put on the stove and bring to a boil over high heat.
- Cook 5-7 minutes.
How to cook sausages in a microwave oven
The principle of cooking sausages in a microwave oven is not much different from cooking them on the stove.
- Take suitable capacity.
- Put the wieners there.
- Pour boiling water and close the lid.
- Bring to a high boil.
- Cook 5-7 minutes.
How to cook sausages in a slow cooker
- Top-class sausages are put in a bowl without cleaning. Artificial shell removed.
- Pour water, covering them by 1 cm.
- Expose the “Steaming” function.
- Cook about 7 minutes.
How to cook sausages in a double boiler
- If the sausages are in an artificial casing, then they remove it.
- Spread them on a greased bowl.
- Cook about 10 minutes.
But by whatever method the sausages are cooked, their taste depends on the composition and percentage of meat in them.
Therefore, premium sausages in a natural casing will differ significantly in taste from cheap ones, which include additives, dyes and preservatives.
By the way, budget sausages are always sold in an artificial casing, and they have a shelf life of more than 48 hours, which are reserved for the highest grade sausages with natural ingredients.