Rachael Ray is a famous celebrity chef and TV personality known for her 30 Minute Meals cooking show. She popularized the phrase “EVOO” for extra virgin olive oil and has published dozens of cookbooks over the years. One of Rachael’s go-to ingredients is sausage – she uses it in everything from breakfast skillets to pasta dishes to pizza. But how exactly does she cook sausage to get it perfectly browned on the outside and juicy on the inside? Let’s take a closer look at Rachael’s tips and techniques for cooking sausage to perfection every time.
Selecting the Right Sausage
Rachael Ray recommends using high quality sausage whenever possible. She likes to use Italian sausage, bratwurst, chorizo, andouille, or kielbasa. Make sure to read the label and choose sausages with a high meat content and minimal fillers or preservatives. It’s better to avoid highly processed sandwich-style sausages. Opt for sausages that have some spice and flavor already incorporated into them. This will add a ton of taste to your finished dish.
Removing Sausage from Casing
Many sausages come packaged in a casing that will need to be removed before cooking. Rachael’s trick is to use kitchen shears or a sharp paring knife to slit the casing lengthwise. Then simply peel the casing off to release the raw sausage meat. Discard the casing unless the recipe specifically calls for it. Removing the casing allows the sausage to get nicely browned during cooking.
Browning Sausage in a Skillet
To cook sausage correctly, Rachael heats up a large skillet over medium high heat. She adds just enough olive oil or vegetable oil to lightly coat the bottom of the pan. Once the oil shimmers, she adds the sausage meat in small chunks to the hot pan.
Why a hot pan?
It’s essential to use a hot pan so the sausages sear and brown rather than steam. This adds tons of rich, caramelized flavor.
Rachael lets the sausage chunks sit undisturbed for 2-3 minutes initially. Once they develop a nice crust, she uses a wooden spoon or spatula to break up the meat into smaller crumbles. Continue sautéing the sausage, stirring frequently, until fully browned and cooked through, 5-7 minutes more.
Browning Tips
– Resist the urge to stir constantly. Letting the sausage sit will help it get nicely browned.
– Break up any large chunks for more even cooking.
– Cook over med-high heat to develop fond on the pan bottom.
– Add a splash of water to help loosen any browned bits.
Cooking Sausage for Pizza
Rachael often features homemade pizzas topped with sausage on 30 Minute Meals. For pizza, she pre-cooks the sausage before adding it to the pie.
In a skillet over medium heat, she sautés bulk Italian sausage until nicely browned. Then she uses a slotted spoon to remove the crumbled sausage from the pan onto a paper towel lined plate. This helps absorb any excess grease. The pre-cooked sausage can then be added to pizza dough before baking.
Why pre-cook the sausage?
Pre-cooking helps render excess fat from the sausage. It also removes moisture that could make the pizza crust soggy. Finally, it allows the sausage to finish cooking at the same time as the pizza crust.
Adding Sausage to Pasta Dishes
Rachael also likes to add sausage to pasta recipes like spaghetti Bolognese or fettuccine Alfredo. Her trick is to cook the pasta first until al dente. In a separate skillet, she’ll brown chunks of sausage until cooked through. Then the sausage can be stirred into the sauce and pasta right before serving.
Some of Rachael’s tips for cooking sausage for pasta:
– Remove sausage from casing and break into small bits
– Cook over medium high heat to brown sausage without burning
– Add a bit of pasta water to the skillet to dissolve browned bits
– Stir sausage into pasta just before serving to keep it from overcooking
Sausage for Breakfast
Rachael often makes quick breakfast skillets with potatoes, eggs, and sausage. For breakfast sausage, she recommends either bulk sausage or sausage links.
To cook bulk breakfast sausage, she sautés it in a nonstick skillet over medium heat until fully cooked and browned. Make sure to break up any large clumps as it cooks.
For sausage links, Rachael lines them up in a cold skillet. She then turns the heat to medium and cooks the links for 6-7 minutes per side until browned on both sides and fully cooked through. Always make sure to pierce sausages to check for doneness before serving.
Tips for Perfect Breakfast Sausage
– Use a nonstick pan to prevent sticking
– Cook over medium heat to prevent burning
– Frequently flip and turn sausages while cooking
– Pierce sausages with a fork to check if fully cooked
– Add a splash of water to help loosen browned bits
Oven-Baked Sausage
Besides stovetop cooking, Rachael also bakes sausage in the oven. This hands-off cooking method works well for larger batches.
Her recipe is simple:
1. Pre-heat oven to 375°F. Line a baking sheet with parchment paper or foil.
2. Arrange raw sausage links or chunks on the pan with space between each one.
3. Bake for 15-20 minutes until sausages are nicely browned on the outside and register 160°F internally.
4. Flip sausages halfway through baking for even cooking.
5. Optional: For added flavor, brush sausages with olive oil or barbecue sauce before baking.
Baking gives a nice sear to the sausages and avoids the need for constant monitoring at the stove. Just be sure to use a thermometer to verify doneness.
Simmering Sausage in Sauce
To add big flavor to tomato sauces, soups, or braises, Rachael Ray recommends simmering raw sausage in the liquid.
For example, she’ll brown Italian sausage chunks first in a skillet. Then she adds them straight to a simmering pot of marinara sauce. The sausage gently cooks while infusing the sauce with tons of meaty flavor.
Key tips for simmering sausage:
– Always brown raw sausage first before adding to sauce
– Let sausage simmer 20+ minutes until fully cooked
– Use a slotted spoon to remove cooked sausage
– Optional: Sprinkle cooked sausage back on top of dish before serving
The pre-browning step helps develop fond and caramelization on the sausage. Simmering then allows the meat to cook through while adding its essence to sauces and soups.
Grilling Sausage
During warmer weather, Rachael Ray loves firing up the grill to make quick sausage dinners. She recommends using smoked, pre-cooked sausages for grilling to reduce flare-ups.
Her grilling method is simple:
1. Heat grill to medium high heat. Lightly oil grates.
2. Lay smoked sausage links on the hot grill diagonally to the grates.
3. Grill for 4-5 minutes, flipping once halfway through. Rotate sausages for crosshatched grill marks.
4. Brush cooked sausages with your favorite barbecue sauce or glaze.
5. Grill for 1-2 minutes more just to set the glaze.
6. Serve grilled sausages in buns with favorite toppings and sides.
Grilling gives the sausages a nice char while warming them through. Keep a close eye to prevent burning.
Troubleshooting Sausage
Even following Rachael’s techniques, sausage can sometimes stick, burn, or dry out during cooking. Here are her solutions to common sausage problems:
If sausage sticks:
– Use a nonstick skillet
– Add a bit more oil to the pan
– Let sausage sear before moving it around
– Deglaze pan with water or broth to loosen
If sausage is burning:
– Lower heat and cook more slowly
– Use olive oil instead of butter or lard
– Add a bit of water to pan if needed
If sausage is dry:
– Avoid overcooking – use a meat thermometer
– Layer crumbled sausage in sauce, eggs, pasta, etc.
– Finish with a glaze or sauce for moisture
Storing and Reheating Leftover Sausage
Like any cooked meat, sausage should be handled properly for food safety. Here are Rachael’s recommendations for storing and reheating leftover sausage:
– Let sausage cool completely before refrigerating in a covered container.
– Refrigerate for 3-4 days maximum.
– Reheat sausage thoroughly to 165°F.
– Use leftovers in omelets, pasta, pizza, soups, etc.
– Freeze cooked crumbled sausage for up to 3 months.
Conclusion
Rachael Ray has mastered easy techniques for cooking sausage to perfection. By following her tips for browning, simmering, baking, and grilling, you’ll get flavorful, juicy sausage every time. Remember to use high quality meats, cook over medium high heat, and fully cook sausage to 160°F internal temperature. With Rachael’s guidance, sausage can be an easy and versatile ingredient for weeknight meals, big batch cooking, or backyard barbecues.