What type of sausage links are best for stovetop cooking?
When it comes to stovetop cooking, the type of sausage links that work best are typically those that have a coarse grind and a relatively high fat content, as these will release their juices nicely during cooking. Here are some popular sausage link varieties that are well-suited for stovetop cooking:
* **Smoked sausages**: Smoked sausages, such as Andouille or Kielbasa, are perfect for stovetop cooking because their dense, meaty texture absorbs flavors well. Their coarse grind ensures they’ll hold up nicely to cooking.
* **Bratwurst**: German-style bratwurst is another great option for stovetop cooking. Its coarse grind and dense texture make it perfect for sautéing, and its smoky flavor will caramelize nicely when cooked on the stovetop.
* **Pepperoni**: While typically sliced into thin strips, pepperoni can be linked together for a heartier option when cooked on the stovetop. Its smooth texture and mild flavor are still essential, though.
* **Salami**: Salami is another cured sausage that works beautifully on the stovetop. Its coarse grind and dense texture ensure it’ll hold up to cooking for a while, and its mild flavor won’t overpower the dish.
When cooking sausage links on the stovetop, it’s essential to follow some guidelines to achieve the best results:
* Use a cast-iron skillet or a stainless steel pan for maximum heat retention and even cooking.
* Brown the sausage links in batches to prevent overcrowding, as this can lead to starchy or greasy dishes.
* Use a small amount of oil and add aromatics (e.g., garlic, onions, or bell peppers) to create a flavorful base for the dish.
* Cook the sausage links over medium-high heat to achieve a nice sear and caramelization.
Remember to always follow kitchen safety guidelines when cooking on the stovetop, such as keeping a lid handy to prevent splatters and using oven mitts to handle hot pans.
