Sausages are very popular among many buyers, as they are tasty and, most importantly, they are already a ready-made product that can be eaten, but it is advisable to boil them in advance, so we will consider in this article how many minutes to cook sausages, as well as how to cook sausages in a saucepan, slow cooker and microwave.
How long does it take to cook sausages?
In terms of time, sausages cook quite quickly and their cooking time directly depends on the chosen method of preparing them:
- How long to cook sausages in a saucepan? The sausages are cooked in a saucepan for 2-5 minutes when they are placed in boiling water. If the sausages are frozen, then place them in cold water and, after boiling, cook for 7-10 minutes.
- How many minutes to cook sausages in the microwave? Sausages are cooked in the microwave for an average of 3 minutes.
- How long does it take to cook sausages in a slow cooker? The cooking time for sausages in a slow cooker is 5-7 minutes.
- How long to cook sausages in a double boiler? Cook the sausages in a double boiler for 10-15 minutes.
The sausages should not be cooked longer than the time indicated above as they may overcook and become more watery and tasteless.
How to cook sausages in a saucepan?
The most common way to cook sausages is to cook them in a saucepan, so we’ll look at next step by step how to cook sausages in a saucepan in water:
- We clean the sausages from the film (if it is artificial, you don’t have to remove the natural casing).
- We select a pan of a suitable size (so that the sausages fit the full length), fill it with water so that it eventually completely covers the sausages and put the pan on the fire and bring the water to a boil.
- As soon as the water boils, add the sausages, wait until the water starts to boil again and reduce the heat, then cook the sausages for 2-5 minutes (on average 3 minutes).
- When the sausages are cooked, immediately remove them from the pan (there is no need to leave them in hot water, as they will boil and taste worse). There is no need to additionally cool the sausages with cold water; they can be eaten immediately.
Note: if the sausages are frozen, then they are placed in a pan in cold water at the very beginning of cooking, and after the water boils, they are cooked longer than usual (on average 7-10 minutes).
How to cook sausages in the microwave?
Since sausages are a “quick” food for many, it will be useful for many to learn how to quickly cook them in the microwave:
- We clean the sausages from the artificial film, pierce each sausage with a needle (fork, knife) in several places) and place them in a deep bowl (which can be used in the microwave).
- Pour boiling water over the sausages until the water completely covers them.
- Place the bowl in the microwave and turn it on at maximum power for 3-5 minutes.
- After the timer goes off and the microwave turns off, take the sausages out of the water, they are ready to eat.
Note: in the microwave you can cook sausages even faster, without wasting time heating water. Using this method, put the sausages in a shallow plate, pour a little cold water on the bottom of the plate and put the sausages in the microwave at maximum power for 1-1.5 minutes.
How to cook sausages in a slow cooker?
In order to cook sausages in a slow cooker, you should follow the following sequence of actions:
- Remove the artificial casing (film) from the sausages.
- Pour 300-400 ml of water into the multicooker.
- Place the sausages in a container of water in the multicooker, turn on the multicooker, select the “Cooking” mode and cook the sausages for 5-7 minutes.
- At the end of cooking, remove the sausages from the multicooker (so that they do not remain in the water). Sausages are ready!
How to cook sausages in a double boiler?
A double boiler is not often used for boiling sausages, but nevertheless, you can also cook juicy boiled sausages in it. The sequence of actions is as follows:
- We remove the artificial casing from the sausage.
- Pour 1 liter of water into the steamer and place the sausages on a special stand.
- Turn on the steamer and steam the sausages for 10-15 minutes.
Finally, let’s look at the most popular questions that many people have when they are looking for how to cook sausages.
TECHNOLOGICAL CARD No. 1
Name of dish: Cold cuts (2nd option)
recipe No. 160 Collection of recipes for dishes and culinary products: For public catering establishments / Author-comp. 6 A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresichny. - K.: A.S.K., 2012
Boiled, fried meat products, sausage are cut into thin slices, poultry is cut into portions. In addition to the products indicated in the recipe, you can use boiled pork, carbonate, ham neck, brisket, brisket, fried turkey, game, and rabbit.
RAW MATERIAL QUALITY REQUIREMENTS:
The prepared meat products are placed on a dish, a side dish (fresh vegetables) is placed next to it, and the dish is decorated with a lettuce leaf. Horseradish sauce is served separately. Only semi-finished meat products can be stored in the freezer. Sold according to demand or within 1 hour.
Appearance:
sliced meat products are laid out neatly on a dish, decorated with vegetables and lettuce leaves. The sauce is served separately.
Taste and smell: relevant meat products.
Color: characteristic of the incoming components.
Consistency: soft, dense, juicy.
Checked:
Head production:
Cook: Kondarev M.S.
Accountant: (signature)
Appendix 2
I approve
Director of the enterprise
_________________
"___"____________ 201_
TECHNOLOGICAL CARD No. 2
Name of dish: Fried meat in large pieces
recipe 579 Collection of recipes for dishes and culinary products: For public catering establishments / Author-comp. 6 A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresichny. - K.: A.S.K., 2012
COOKING TECHNOLOGY:
For frying, meat is prepared in the form of large (weighing 1-2 kg) pieces of approximately the same thickness. The pulp of the shoulder blade is rolled up and tied. Prepared large pieces of meat are sprinkled with salt and pepper, placed on a heated baking sheet or frying pan with fat so that the pieces do not touch each other, fried on the stove or placed in an oven heated to 200-250°C. Under such conditions, a crust quickly forms on the surface, after which the meat is fried at a temperature not exceeding 150°C, periodically basting with fat and juice.
With this frying mode, the finished meat turns out juicy and tasty. The readiness of the meat is determined with a chef's needle. The needle enters the fried meat easily, and colorless juice is released at the puncture site.
Fried beef is cut into thin slices (37 g per serving) for cold cuts, the rest of the meat is vacuum-sealed and stored in the freezer.
RAW MATERIAL QUALITY REQUIREMENTS:raw materials meet the requirements of GOSTs, State Standards and have documents certifying their quality and safety.
ORDER OF DESIGN, SERVING, SALE AND STORAGE OF DISH: Designed for preparing cold cuts. Store in broth for about an hour or in the freezer as a p/f.
CHARACTERISTICS OF THE READY DISH:
Appearance: pieces of pork meat - with a layer of bacon no more than 2 mm, cutting thickness - 2 cm. The surface is clean with an evenly fried crust. When portioning, the meat is cut across the grain.
Taste and smell: moderately salty, pleasant smell, typical of fried meat.
Color: golden brown pork;
Consistency: soft, elastic, juicy, the outer layer is slightly crispy.
Checked:
Head production:
Cook: Kondarev M. S.
Accountant: (signature)
Appendix 3
Branch of Kronos LLC "Crimean Riviera" I approve
Director of the enterprise
_________________
"___"____________ 201_
TECHNOLOGICAL CARD No. 3
Name of dish: Boiled tongue
recipe No. 570 Collection of recipes for dishes and culinary products: For public catering establishments / Author-comp. 6 A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresichny. - K.: A.S.K., 2012
COOKING TECHNOLOGY:
The prepared tongue is placed in hot water (1-1.5 liters of water per 1 kg of tongues) and boiled at low boil. The tongue should be completely covered with water. To improve the taste and aroma, roots and onions are added to the broth during cooking. Salt and spices are added to the broth 15-20 minutes before the tongues are ready, bay leaves - 5 minutes. The readiness of the tongue is determined with a chef's needle; it penetrates easily into the cooked meat, and colorless juice is released.
After cooking, the tongue is immersed in cold water and, without allowing it to cool too much, the skin is removed.
Boiled peeled tongue is cut into thin slices by weight (42 grams per serving) for cold cuts.
RAW MATERIAL QUALITY REQUIREMENTS:raw materials meet the requirements of GOSTs, State Standards and have documents certifying their quality and safety. _______
ORDER OF DESIGN, SERVING, SALE AND STORAGE OF DISH:used for cold cuts, stored in broth for an hour or in the freezer as a semi-finished product for cold cuts.
CHARACTERISTICS OF THE READY DISH:
Appearance: pieces of tongue are cut into thin 2 mm plates and laid out in a fan on a dish.
Taste and smell: characteristic of boiled tongue; the taste is moderately salty, with the aroma of spices, roots and onions.
Color: Light gray to grey.
Consistency: elastic, soft, juicy.
Checked:
Head production:
Cook: Kondarev M.S.
Accountant: (signature)
Appendix 4
Branch of Kronos LLC "Crimean Riviera"
I approve
Director of the enterprise
_________________
AND MEAT GASTRONOMIC PRODUCTS (COLLECTION OF RECIPES)
Meat, offal, poultry and game for cold dishes are boiled and fried in the same way as for hot ones. The same parts of the carcass are used for boiling and frying meat.
For cold dishes of meat and meat gastronomic products, instead of the side dishes indicated in the recipes, you can serve cucumbers, tomatoes, pickled and fresh fruits, salads from fresh white and red cabbage, and sauerkraut.
125. Boiled meat, or tongue, or poultry, or rabbit with garnish
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Beef |
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or pork |
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or lamb |
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or beef tongue |
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or ram tongue |
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or pork tongue |
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or chicken |
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or turkey |
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or goose |
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or rabbit |
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Garnish №№ , , |
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Sauce №№, |
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Meat products are boiled as indicated in the recipe. No. , , . Boiled chilled meat or tongue is cut across the grain into thin slices. The bird and rabbit are cut into 2 pieces per serving (from the chest and legs). When served, add a side dish, and the sauce is served separately or poured next to the main product. The dish can be served without sauce, reducing the yield accordingly.
126. Meat or poultry, or rabbit, or game fried with a side dish
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Beef |
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or pork |
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or veal |
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Yield: beef, or pork, |
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bird, or rabbit, or game |
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* The weight of fried game is indicated taking into account the average weight.
Meat, poultry, game and rabbit are prepared as indicated in the recipe. No. and . Fried chilled meat is cut across the grain into thin slices; poultry, rabbit and game are chopped into two pieces per serving. Served with a side dish (for poultry, rabbit and game, in addition to fresh, salted, pickled vegetables and mushrooms, you can serve pickled fruits and green salad) and sauce (for meat, in addition to mayonnaise and its derivatives, horseradish sauce is also served).
127. Assorted meats
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NET |
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NET |
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1st option |
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Beef |
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or veal |
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Beef tongue |
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or pork tongue |
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or ram tongue |
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Mass of boiled meat products |
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Smoked and boiled ham (with skin and bones): Tambov, Voronezh |
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Chicken |
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or turkey |
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1,25 |
1,25 |
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Mass of fried poultry |
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Mass of meat products |
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Garnish №№, |
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Sauce No. |
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Exit |
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128. Assorted meats
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2nd option |
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Beef tongue |
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Or ram's tongue |
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Or pork tongue |
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Mass of boiled tongue |
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Pork |
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1,25 |
1,25 |
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Loads of fried chicken |
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Mass of meat products |
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Garnish №№, |
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Sauce №№, |
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Exit |
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Meat products are prepared as indicated in the recipe. No. , , , . Boiled, fried meat products, smoked pork, sausage are cut into thin slices, poultry is cut into portions.
The prepared meat products are placed on a dish, a side dish is placed next to it, and the dish is beautifully decorated. The sauce is served separately. In addition to the products indicated in the recipe, you can use boiled pork, carbonate, patrimonial neck, brisket, brisket, fried turkey, game, and rabbit.
129. Meat or tongue or jellied pig
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I and II |
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GROSS |
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GROSS |
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Beef |
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or lamb |
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or pork |
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or beef tongue |
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or ram tongue |
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or pork tongue |
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or piglet |
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Mass of boiled meat products |
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or veal |
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Animal fat baked food | ||||
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