Perfect Link Sausage Every Time

I don’t know about you, but I love link sausage for breakfast. More than even bacon. I especially love Johnsonville’s Maple Sausage when serving up anything that involves maple syrup – be it waffles, pancakes or in the case of this morning, French Toast.

Now I know there are other maple sausages out there. I prefer the blend of spices and maple of Johnsonville’s sausage. Maybe it’s the Vermont Maple Syrup that makes these links taste so much better. All I know is that I love them. They fries up nicely without creating a skillet of grease. Besides, you get what you pay for, right? The cheaper, store brand sausage just seems to contain a higher concentration of pork fat. I could be wrong, but that’s been my own experience when cutting corners in the pocket-book.

The best way to cook sausage perfectly every time is to steam it first. Once the water has evaporated from the skillet, the sausage is cooked and it’s just a matter of browning off the outside.

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Place sausage in a dry skillet over medium heat.

Place sausage in a cold, dry skillet over medium heat.

When the skillet is warm, add about a 1/4 cup of water. The water will start to sizzle and the sausage browns.

When the skillet is warm, add about a 1/4 cup of water. The water will start to sizzle and the sausage browns.

Cover skillet with a lid that is just a little smaller than the skillet. This forces the steam to concentrate more around the sausage. Cook covered until all the water has evaporated.

Cover skillet with a lid that is just a little smaller than the skillet. This forces the steam to concentrate more around the sausage. Cook covered until all the water has evaporated.

Remove lid, roll sausage with a spatula until browned on all sides. Once nicely browned, remove from skillet and serve.

Remove lid, roll sausage with a spatula until browned on all sides. Once nicely browned, remove from skillet and serve.

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6 thoughts on “Perfect Link Sausage Every Time

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