Poached Sausages

slow carb bangers & mash

Poached Sausages

I normally avoid extra cooking steps. But poaching sausages before browning gives a much better texture. More juicy and melt-in-the mouth that I make an exception. The other bonus is you can poach in advance and then it only takes a few minutes to brown your bangers when you’re ready to serve.

serves 2
takes 20 minutes
4 thick sausages or more

1. Cover sausages with water in a medium saucepan. Simmer gently for 15 minutes, drain.

2. Either cool and refrigerate or brown straight away.

3. When you’re ready to serve heat a frying pan or skillet with some oil. Pan fry the cooked sausages until just browned all over. Or BBQ until brown and hot.

Usage Suggestions

with mashclassic potato or cheesey cauliflower.

lentil ‘risotto’recipe here.

the full irish breakfast – it doesn’t get better than this!

quick cassoulet – like this one.

quick protein – just brown and serve as a quick (kid-friendly) protein.

Prepare Ahead?

Absolutely. Takes about 20 minutes.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so. Can be frozen for up to 12 months.

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