BUYING, COOKING & SERVING SAUSAGE
Tips from Ivan Flowers, 5-Star Chef and Culinary Instructor
ON BIG BLEND RADIO: As part of Big Blend Radio’s “Sausage Day” Party (Part 2), Chef Ivan Flowers shares his tips on buying and cooking sausage. Hear his suggestions plus sausage tips from other guests across the country and around the word. Listen here in the YouTube player or download the podcast on PodBean.
Buying
Look for nitrate and nitrite free varieties.
Be sure to check sodium levels.
Be aware that there is pork, turkey, chicken, beef, and even seafood sausage varieties available.
Choose spice level and flavorings that suit your taste or dish. From hot and spicy to maple and sage.
Look for natural casing. Much better snap when you bite it!
Cooking
Poach uncut, unpunctured sausage at 185 degrees for 8 minutes. You can poach in beer, water, or even add in some flavor to liquid when you poach.
After poaching, dry thoroughly then caramelize in lightly oiled sauté pan or grill. Again, do not break casing.
Serve
Sausages tend to be fatty, so use vinegar or citrus based sauces.
Serve alone or with pasta, rice, potatoes, veggies, or on a bun.
