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:
- Prick the sausage in a few places with a sharp knife so the skin does not burst when you cook it.
- Place the sausage in a heavy skillet with a 1/2 cup of beer, broth or water.
- Cover and cook on medium heat for 10 minutes.
- Carefully flip the sausage and cover for another 5 minutes.
- 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.
- Loosen the sausage from the pan using tongs and let it cook until it is at the crispness you want.
- It is safe to eat when it is cooked to 165 degrees F.
How to serve sausage coils:
How do you like your sausage? Let Jenn de la Vega know on Twitter: @Randwiches
- 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.