These are the common mistakes people make when cooking chicken sausage. Each of these mistakes is easy to make but can completely ruin the flavour of your dish, sadly.
Indeed, many of us love a good sausage, but some don’t follow the best cooking methods. Check out the common mistakes to avoid when cooking sausage, so you can make a perfectly juicy and flavorful sausage meal.
Using high heat: Many people want to cook their food fast, which is understandable, but it’ll lower the quality of your final product. Sausage will burn on high heat, and that makes it lose much of its flavor and texture. Choosing the right heat is an important part of preparing your chicken sausage. Use lower heat to cook your sausage for more control and thorough heating throughout the sausage.
Again, too much sausage spoils the broth. This mistake is less about quantity and more about overcrowding the pan or grill. If you pack your sausages too closely, they won’t cook evenly. Or worse, some of the links may get a bit soggy. So, when you cook your meat, make sure there’s enough space between your sausage—you don’t want them to touch each other.
Another would be poking holes on the sausage: Some of us are guilty of cutting into or poking holes in the sausage casing before or during cooking. Doing this will
result in all those delightful juices seeping out, which may result in a dry and less-than-enjoyable sausage when it comes time to eat.
Sausages have an outer casing that holds in all the juices and flavoring while you cook and eat them. Breaking that casing will cause all the flavors to run out, and your sausage will become blander for it.
Avoid stabbing or poking it as much as possible until it’s done cooking to lock in all these flavours.
Additionally, you should avoid cooking in an empty pan, as the juices will run out of the casing without at least a bit of oil or water in the pan.
