Questions & answers!

Q: How do i cook sausages?

 

A: There are a lot of ways to cook sausages but we tend to recommend the following: sous vide, pan frying and grilling/oven/air frying. All give great results but our personal favourite is a mix of sous vide and pan fried / oven baked. Its trouble free and results in super juicy sausages with crispy skins.

Sous vide is the first step. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

The following steps are for the home cook that don’t have a sous vide to hand. If you do have one that’s hanging around, set it to 66c and heat up the pot of water and drop in the whole bag of Lily’s sausages when it reaches the right temperature for 45 minutes and then follow from step three.

Cooking instructions.

Sous vide method

 

Step one

Take a flat heavy bottom saucepan/ pot. You will need to be able to place a whole bag of sausages in there so a 2L or 3L pot is ideal. Fill up the pot with water enough to cover whole bag of Lily’s sausages in side. Turn on the heat and bring the water up to a rolling boil.

Step two

Once the water in boiling turn off the heat. Leave the water to cool down for 5 minutes. Once 5 minutes has gone by, place the whole pack of Lily's sausages in the water and put a lid on the top of the pot. Leave the sausages in the water for 30minutes. Turn the heat back on and bring the water back to a boil. Once boiling turn the heat off and place back the lid for another 30 minutes.

 

Step three

At this point the sausages are cooked. Carefully take out the packet of sausages and place them on a tray or a plate and let them cool down to room temperature. If you are not cooking them right now place them in the fridge and follow the rest of the steps when ready. The sausages will last 3 days at this point.

 

Step four

Once the sausages are cool and easy to handle, cut open the packet and take them out. Place them on some kitchen towel and pat dry. Take a flat heavy bottom frying pan and place some oil in about 2 table spoons. Place your dried, cooked sausages into the pan and make sure they get coated in the oil.

 

Step five

Turn the heat to medium and cook the sausages till golden brown. All we are doing at this sage is just making the casings of the sausage crisp and golden. Cook for 5 to 6 minutes turning when golden. When you are happy with the colour, take them out and let them rest for 1 or 2 minutes. Then your ready to eat!  

 

Pan frying method

Step one

Take a flat heavy bottom frying pan and place on the heat at a low setting. Take out your Lily’s sausages (should be defrosted). Put 2 table spoons of oil in to the pan. Place in your sausages and make sure they have all been covered in the oil on all sides. Let the pan heat up and cook them slow and low for 20 mins turning occasionally.

Step two

Once the sausages are golden brown on all sides take them out and let them rest for 2 or 3 minutes. This will help them relax and stay juicy. Now you are ready to serve.   

 

Air fry and grilling/baking method.

 

Step one

Turn on the oven to grill low setting (170c). Take out your Lily’s sausages (should be defrosted). Put 2 table spoons of oil in to a oven proof pan or tray. Place in your sausages and make sure they have all been covered in the oil on all sides. Place the tray in the oven and cook them slow and low for 20 mins turning occasionally.

Step two

Once the sausages are golden brown on all sides take them out and let them rest for 2 or 3 minutes. This will help them relax and stay juicy. Now you are ready to serve.   

Q: Why did the sausage skins brake 

A: The is normally due to the heat. sausages take time to cook and do cook better in a lower heat. The skin might be thin and if it sticks to the pan, and you try to move it before its ready the skin can rip. 

Q: Why is the sausage ends opening up.

A: This can happen because of a high cooking heat, the sausages expand too quick. Low and slow is best. 

It can also due to sausages are over filled when we stuff them. Our sausages are all made by hand so its very difficult to get a perfect sausage every time, but we do try.