Suggestions On Sausage (NAPSA)—Sausages are enjoy- ing great popularity in the United States these days as new flavors, convenient products and many great-tasting old standards are tastefully meeting Americans’ breakfast, lunch and dinner needs. Before you get to sausage siz- zling, however, remember: Differ- ent types of sausage require different preparation techniques. Here's a look at a few favorites: Fresh linked sausage, including fresh bratwurst, fresh Italian sausage and fresh kielbasa, must be cooked thoroughly to 160 F for meat-based sausages and to 165 F for poultry sausages. They can Sausages can make for a marvelous meal, just about any way you cook them. need only be heated until hot, be parboiled and then fried or which can be donein a variety of ways. To steam precooked sau- orgrill. To parboil, place sausage links to a boil. Remove the pan from heat and add sausage. Cover the grilled, or cooked in a frying pan sage, bring a pan of water or beer in a heavy skillet. Add water to pan and let it stand seven to 10 cover and parboil until the minutes. Adding sausages to vigsausageis gray throughout (about orously boiling water may cause 10 to 15 minutes). The sausage the casingstosplit. malt will impart a sweeter flavor, colorful brochure: “A Guide To complement a sweeter sausage. dog.org/ht/a/GetDocumentAction/i/ can then be fried until nicely *Cooked sausage can be baked browned. Parboiled sausage may in a casserole dish, microwaved, also be grilled slowly over coals, grilled or panfried. turning frequently until gray All sausages in casings should brown throughout. be turned with tongs during cook*For a special taste treat, par- ing—not with a fork, which can boil sausage in beer instead of puncture the casing and permit water prior to grilling. Stronger- flavorfuljuices to escape. flavored beers tend to impart more Learn More flavor to sausage. Beers heavy on You can find further facts in a suitable for strong sausages. Lagers tend to be morebitter and Sausages may also be grilled slowly, thoroughly and evenly over maturecoalsor gas flames. *Cooked sausage such as wieners, knockwurst, cooked bratwurst and smoked sausage Sausage Varieties, Culture and Cooking,” online at http://hot94387. Free copies are also avail- able for a self-addressed 6x9” envelope with 66 cents postage sent to NHDSC, 1150 Connecticut Avenue, Suite 1200, Washington, DC 20036.
