Who doesn't love breakfast sausage links with some yummy egg yolk to sop them up in? They've been difficult for me to get them absolutely perfect = nice browning on the casing without busting it but still have a snap, yet super moist and delicious on the inside. Cooking on the stove skillet, even on medium low heat gives burnt/cracked casing, no longer exploding with juice before they are done.
I've tried putting them in bit of water, like a 1/4 inch in a skillet covered to start and that works well (a mini-poach), once the water dries up they are mostly steamed and you're just browning the the casings. So that would be my second choice. But you have to watch constantly and move the pan.
But now I've reached perfection. Start them in the oven at 375 for about 14 minutes, to the point they are close to being done but are still soft to a finger/squeeze test, they're around medium rare at this point. You'll have to move/shake them once or twice to not burn on one side. Then toss into heated cast iron skillet with some bacon grease on below medium heat, enough heat that they sizzle but not violently. Move them constantly to get good browning of the casing, doesn't bust it.
Browning them in the pan like this when mostly done from the oven produces incredible results. They're only in the pan maybe 2-3 minutes, but again constantly moving them to keep from busting casings. Even better, the pan is at a good temp for eggs when you take the sausage out.
I try to get Johnsonville breakfast sausage links, they rock. Get them on sale 2 for 4 dollars.
I've tried putting them in bit of water, like a 1/4 inch in a skillet covered to start and that works well (a mini-poach), once the water dries up they are mostly steamed and you're just browning the the casings. So that would be my second choice. But you have to watch constantly and move the pan.
But now I've reached perfection. Start them in the oven at 375 for about 14 minutes, to the point they are close to being done but are still soft to a finger/squeeze test, they're around medium rare at this point. You'll have to move/shake them once or twice to not burn on one side. Then toss into heated cast iron skillet with some bacon grease on below medium heat, enough heat that they sizzle but not violently. Move them constantly to get good browning of the casing, doesn't bust it.
Browning them in the pan like this when mostly done from the oven produces incredible results. They're only in the pan maybe 2-3 minutes, but again constantly moving them to keep from busting casings. Even better, the pan is at a good temp for eggs when you take the sausage out.
I try to get Johnsonville breakfast sausage links, they rock. Get them on sale 2 for 4 dollars.
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