Learn how to heat sausages so they don't crack and stay juicy
Taking a stand for quality meat
Do you prefer cold or hot sausages? Do you heat them in water or steam them? Do you put them in cold or hot water? All options are correct - sausages can be eaten in many different combinations and added to different dishes.
In the pot (ideal for juiciness)
This is a classic that has proven itself. This is how they heat them in the Naše maso shop, where you can get all sorts of sausages to eat on the spot or take home. And how do they heat them up there?
- Throw the sausages in hot water (about 80 °C) and wait, and wait for them to float out and get hot.. To make it easier at home without a thermometer, take a larger pot (like a spaghetti saucepan), put the sausages in boiling water., cover and turn the heat down to minimum or turn off the stove.
- For 10 minutes you have perfectly warmed sausages that have not let any of the flavour out, are taut and when you bite into them, and they crisp up beautifully!
In the pan (for a crispy crust)
And you can also make a crispy sausage on the griddle. Heat a little oil or lard and fry the sausages over medium heat for about 5-7 minutes. Turn them regularly until they are golden on all sides.
Steam (tender, fast, no cracks)
If you want to heat the sausage nicely without the risk of cracking, steaming is the ideal choice. Bring some water to the boil in a pot and put a steamer or colander on top to put the sausages in. Cover with a lid and leave to steam for 5-7 minutes. The result is beautifully juicy, soft sausages that will not fall apart or dry out. Bonus? You don't need to grease or watch the water temperature.
In the microwave (when there's no time)
When seconds matter, the microwave will save you. You can reheat your sausages with or without a little water. If you choose water, put the sausages in a bowl with a little water (about 2 tablespoons) and cover. If you're heating without water, don't forget the sausage pierce the sausage several times with a fork so that it doesn't burst during heating. Place it on a plate and reheat on high power for 30-60 seconds. Allow for the texture to be a little more rubbery.
In the oven (for more hungry mouths)
Need to reheat a larger quantity of sausages? The oven will do the job. Preheat it to 180°C, place the sausages on a baking tray and bake for 10-15 minutes.. You can turn them once during baking. The result will be warmed sausages with a nice crispy surface.
What not to forget and how different sausages behave
- Never cook rapidly! The sausages are already pre-cooked, so you just need to reheat them. Boiling them too quickly will cause the skin to crack and the sausage to lose its juices and flavour.
- To skewer or not to skewer? If you're reheating sausages in the microwave or searing them in a pan and don't want them to crack, gently prick them with a fork is a good idea. When reheating in water, this is usually not necessary.
- Pay attention to the type of sausage:
- Classic sausages: They are best heated in water just below the boiling point or gently fried.
- Debrecen sausages: They are often spicier and may have a firmer wrapper. They can also withstand longer pan-frying to develop their flavour and crispy crust.
- Beef sausages: They tend to be more robust and meaty. Ideally, they should be heated longer and more gently in water to retain their juiciness, or slowly roasted.
It is not for nothing that hot sausages with mustard, horseradish and delicious bread are said to be one of the most popular Czech dishes! So which one will you have today?
