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I was at a friends house for dinner and they served really good pork sausage. I was hopping someone could tell me how to prepare them. Do you just bake them or do you fry them first?
Was this link sausage or ground pork made into patties? And, pork sausage can be made in many different ways, so my suggestion is that you ask your friends how she prepared what you had for dinner. She will be flattered that you asked.
♥ Life is a song, sing it. Life is a game, play it. Life is a challenge, meet it. Life is a dream, realize it, Life is a sacrifice, offer it. Life is love, enjoy it. And, life is cooking, eat it. (Sai Baba & Judy)♥
♥ Judy Batson, Field Editor, Taste of Home, 2009 ♥ Contest Winner, Country Woman, 2011♥ Meet me at Cooking for Two.
If this was fresh pork sausage in casing (links) I put the links in a skillet that has a tight fitting lid. Add about 2 or 3 tablespoons of water and turn the burner on medium. The sausages will steam and probably draw additional liquid. Check it to make sure it has liquid. After about 15 to 20 minutes this liquid will cook off and the grease in the sausage will be left in the pan and the sausages will begin to brown. With a tongs turn the sausages on all sides so the entire sausage is browned. You may return the lid or leave it off after the browning process begins. When all are browned, remove to a platter and keep warm. Pour off almost all of the accumulated grease, add finely chopped onion and saute. Sprinkle about 2 or 3 tablespoons of flour into the pan. The flour will begin to get bubbly. Add, if you have it, the potato water from potatoes you may have boiled. If not, add water. Add a little salt if needed and pepper. Scrape the pan to loosen the brown residue from the pan and cook until thickened. This makes really good, rich brown gravy. With this meal of sausage, we serve creamed English peas, mashed potatoes and the sausage gravy, sauerkraut and apple sauce. Being of German heritage we call this our "Wurstmarkt" meal. Just a tad of prepared horseradish added to a bite of the sausage is delightful.
In summer, we do put casing pork sausage links on the grill. These are commonly called "brats".
