How to Prepare Sausage Coils

October 02, 2018

How to Prepare Sausage Coils

Guide by Jenn de la Vega, @Randwiches

The pork sausages in your Fall share are from Stryker Farm in Pennsylvania. You've got a coil of sweet and another of spicy. In England, there is a similar ring called a Cumberland sausage.

How to store pork sausages:

  • Meats should only be frozen twice ever, so once you receive your frozen packs, put them in the freezer immediately.
  • If you plan to serve them, defrost in the fridge in a dish or sheet pan overnight.
  • The vacuum seal on the bag should be tight, no air should be moving around inside before you open it. If there is, there may have a been a hole and your meat is contaminated.

How to cook pork sausage coils: 

Swirls of sausage cook differently from links. They're bigger and they'll take longer to cook. If you'll be grilling them or cooking over a campfire, secure the coil with two wooden skewers that have soaked in water overnight. Cross them at a 90-degree angle to make an X shape. Remember to keep it low and slow, avoid flare-ups.

Here's how to braise it:

  1. Prick the sausage in a few places with a sharp knife so the skin does not burst when you cook it.
  2. Place the sausage in a heavy skillet with a 1/2 cup of beer, broth or water.
  3. Cover and cook on medium heat for 10 minutes.
  4. Carefully flip the sausage and cover for another 5 minutes.
  5. Remove the cover and let the liquid evaporate, the sausage will start to sizzle and brown. Cook for at least 5 more minutes. If it burns or starts to stick, lower the temperature.
  6. Loosen the sausage from the pan using tongs and let it cook until it is at the crispness you want.
  7. It is safe to eat when it is cooked to 165 degrees F.

How to serve sausage coils:

  • A whole coil will feed 3 to 4 people. It's an awesome sight to see at a campsite breakfast.
  • It's better to cook the whole thing and then slice off what you need to eat for a couple days.
  • Serve with caramelized onions and seared broccoli rabe.
  • Mustard, of course! Coarse, honey or grainy, whatever you prefer.
How do you like your sausage? Let Jenn de la Vega know on Twitter: @Randwiches