Cooking Instructions

Sausage Cooking Instructions

Because of the amount of work we put into our products we felt that it was important to explain just how important it is to cook them properly to keep them juicy and bursting full of flavour!

The recommended method to cook these would be in a BBQ or smoker as these have a drier atmosphere than an oven and help to crisp the casings up.

There is without doubt a ‘right’ and a ‘wrong’ way to cook a sausage.

First and foremost – never prick a sausage….

Cooking our products in a pan is not recommended, this can often lead to disappointing results.

Cooking at too high a temperature will liquify and boil the fats or any ingredients with a low melting point, breaking the bind of the sausage and separate the fat from the meat. Meaning it will leak out into the pan, the grill or oven and you will have a dry and potentially crumbly sausage.

What we are looking to do with Sosij sausages is to essentially confit them inside their own skins, we have created a tiny sealed chamber packed full of delicious meat and ingredients which require cooking at the same time, this is why we suggest a low and slow cook so this can happen.

Our sausages are made with a mix of lean and fat generally around 20% to 30% depending on the type of sausages we make and this ensures they are tasty, juicy and packed full of flavour from the incredibly well bred pigs we source for our sausages.

Don’t be put off by the fat , this is key to the emulsification process we use and because of the cooking methods we suggest you will seldom have a fatty sausage.

COOKING

Our suggestion for cooking is as follows:

Oven: 160c for 30-40 Minutes

Air Fryer: 130c 30 Minutes (Flip half way)

BBQ: Set grill at a low-moderate temp and cook using the indirect method (opposite side to heat source)

Smoker: 82c for 2-3 hours until the internal reaches 75c

Please ensure sausages are cooked through before consuming (75c)

Please note these are a guideline only, cooking equipment can differ greatly.