Best way to cook Italian sausages?

[rockydem]

I got some Italian sausages - made from Turkey.

I fried one up and it tasted awful.

Boil? Boil and then fry? For how long?

[sir_captain]

1. It's pretty easy

poke some holes in the sausage in order to keep it from curling.

brown in a skillet and then add in a small amount of water, cover, and steam til cooked through.

Or grill em.

[Seabiscuit]

2. Stick one up Rumsfeld's ass. It's catch fire pronto!

[Hello_Kitty]

3. At first I thought you meant made IN Turkey

Cause then they'd be Turkish sausages. I usually just fry them so I don't know, maybe they're just lousy.

[murielm99]

4. The fact that it is made from turkey should explain the taste.

IMHO, they would taste awful no mater what you did to them.

I broil mine, but I don't buy the turkey kind.

[Child_Of_Isis]

5. Boil.

Then cut into slices (round), fry with onions, and green peppers. Add a few jalapeno peppers if you are into that sort of thing.

[AngryAmish]

7. NEVER BOIL

Sorry to shout, but every boiled meat sux.

[AngryAmish]

6. Turkey is a bad sausage meat

Too low in fat. (I know all the health nazis will say blah blah blah, but it is true. Pork sausage with real casings is the way to go). Anyway, the way to pan fry Italian sausage is over medium heat and turning once a side gets a little burned. Little oil to start (but don't smoke it) then a few holes after a good crust on the sausage to put more grease in the pan.

However, since you have turkey sausage you may be screwed. Where do you live? Do you have any Italian deli's/groceries near you?

[Kali]

8. I was going to post some delicious instructions

but then I realized you said they were made from turkey. Don't get me wrong, nothing wrong with turkey. The problem is it is NOT ham, ground beef, pork or italian sausage. It shouldn't be forced into a role it plays poorly. Feed them to your neighbor's dog and go buy some real ones. Grill them and some onions and green peppers on a wood fire (ok charcoal or :scared: , gas will do) warm a nice italian or french roll and slap a little marinara sauce on there, add the sausage and vegies a little mozarela/and/or parmesan/romano and ENJOY! Don't forget the napkins.

[nosmokes]

10. *ding*ding*ding*ding*ding* we have a winner!

what time and i need directions, please. i'll bring the homegrowed 'maters and mozzarela salad, ok?

damn, now i really am hungry. and the only thing in the house is chocolate pie.

[AngryAmish]

11. Listen to this woman

She knows of what she speaks.

I have the privilege of living within driving distance of 40+ good Italian restaurants, 12+ good Italian grocery stores. Even the supermarkets around here can give one the backbone of a good Italian meal.

Rule #1 - get yourself a good herb garden. It is fairly cheap, but makes all food better.

[hightension]

12. but...if you do have to deal with turkey

simmering them in Stout has been the best thing I've ever encountered.
Actually, grilling them for a bit AFTER simmering them in Stout is the best, but it's an extra step that's not required.

[hightension]

9. simmer for 30-60 mins

in about 1" of Guiness.
Turn occasionally.

[AngryAmish]

13. Not to harp on you, but...

You live in a warm climate (I looked at your info). Get an herb garden. And if you live in the city proper there has to be a good deli/Italian grocery. If not, find the best Italian place in the city and find out where they get their food.

Italian food is easy.

[Webster Green]

14. Simmer them in a little water in a frying pan........

.....maybe three quarters of an inch to one inch of water. Cook them at high heat, and let the water boil away. Turn the sausages once during that time. Add a little oil to the pan just as the water disappears, and turn the heat down to let the sausages brown on each side.

I got that method from an old Italian sausage maker.

[madmom]

15. only buy turkey for thanksgiving.

[Kali]

20. disagree

pit roasted turkey and cut up on the bbq are two great ways to prepare "off season" or baked traditionally with out all the other side dishes (and work) and then use the meat for sandwiches, chimichangas, enchiladas, salads, soups etc. I do 5 to 6 turkeys a year besides Thanksgiving. Buy them when they are on sale at TG or Easter (need a freezer, of course - I have 2 and a half!) Like I said, nothing wrong with turkey - just wish they would quit trying to make it into the other white meat HA HA HA

[The empressof all]

16. Not traditional way but

I put Italian Sausage on a rack in a pan in the oven and cook at 350. The fat drains down, the skin gets crispy crunchy and the inside stays juicy. It's far better than pan frying and just as good as grilling in my mind.

After the sausage is done you can mix it with pan fried peppers and onions. I slice the baked sausage into that mixture when almost done frying up. When you bake the sausage it has about half the amount of grease and you get a really wonderful meaty flavor.


Oh and everybody here is right Turkey ain't fit for sausage. Neither is Salmon or even Chicken IMO. You really need some of that pork fat in it to make it really good.

[Baja Margie]

17. I love sausage,

Forget the turkey.

Try this:

Roasted Sausages, Peppers, Potatoes and Onions

From the Soprano's Family Cookbook, by Allen Rucker
This serves 4:
1 pound potatoes, peeled and cut into 1-inch chunks
1 green bell pepper, cored, seeded and cut into 1-inch pieces
1 red bell pepper, cored, seeded, and cut into 1-inch pieces
1 medium onion, cut into 1-inch chunks
1/4 cup olive oil
Salt & freshly ground pepper
1 pound Italian style pork sausage

Preheat oven to 450 degrees F
Spread the vegetables in a single layer in one or more shallow roasting pans; do not crowd them, or they will not brown. Drizzle the oil and sprinkle with salt & pepper to taste. Stir well.

Roast the vegetables, stirring once or twice, for 45 minutes.

Pierce each sausage in two or three places with a fork. Place the sausages on top of the vegetables. Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through. Serve hot.

I serve with sourdough bread and a fresh salad.

****************

Okay, here's a German one:

Except, you will need kolbasa, not Italian sausage.

1 large jar of saurkraut
1-2 pound of Kolbasa sausage (Hillshire Farms makes a good one)
Caraway Seed, about a tablespoon

Pour Saurkraut in pot on top of stove. Sprinkle in the caraway seed. Place Kolbasa in the kraut, bring up to boil, turn down heat , cover & simmer for about 15 minutes.

Serve over RYE bread with a snappy mustard.

*********************

[neoteric lefty]

18. I actually had to resort to using a George Foreman once on some Italian

Sausage links (The whole over/burners was on the fritz) and I was actually pleasantly suprised. Not as good as pan-frying or grilling 'em (my fav) but as a last resort, not bad indeed.

[pdx_prog]

19. I used to broil them

or grill them......but the absolute best way I have found is on the GF grill...

[BiggJawn]

21. Don't know about turkey...

I grill sauages. SLOWLY...

George Foreman does 'em just fine, too.

I've done that "in the frying pan with an inch of water" thing and it's a waste. Inch o' beer, maybe...

[GreenPartyVoter]

22. I like the spicy chicken ones better than the turkey. I fry them

with the requisite bell pepper and onion strips. *yum*

[LWolf]

23. Grilled. n/t