Ever wonder how the restaurants and food trucks got sausages to be juicy on the inside and then...SNAP when you bite into them?  Well we have the answer for you right here.  We propose a toast to no more dry sausages!...SNAP when you bite into them?  Well we have the answer for you right here.  We propose a toast to no more dry sausages!

 

Ingredients:

 

  • 1 bottle of a light amber ale OR 1 1/2 cups chicken stock OR 1 1/2 water
  • A package of your favorite Tara Firma Farms sausages

  • 1 large frying pan

 

Directions: 

  1. Place sausages in frying pan and pour your liquid over them, it should come up halfway or more over the sausages

  2. Place frying pan on your burner and set it to medium low.

  3. Let the sausages poach in the liquid for 5 minutes. It is very important not to let it boil. We want a nice hot liquid but if it boils it will dry out the insides.

  4. Rotate the sausages so the other side is submerged in the liquid and poach for another 5 minutes.

  5. Remove the sausages and discard the liquid.

  6. Place your pan back on the burner and set the heat to medium. Let the heat evaporate the remaining liquid and place sausages back in pan. Let them cook for 2-3 minutes,

  7. Attempt to turn them over.  If they stick to the pan, lower the heat slightly and let them cook a little longer. Repeat the cooking process on the other side until both sides are golden brown.

  8. Let them rest a few moments and enjoy. They will have a nice snap and crunch to them and be juicy on the inside.

 

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