Features
Weight
1kg
Variety
Handcrafted Artisan Cocktail Sausages
Provenance
Artisan Small Production
Region
South West England
Artisan Cocktail Sausages, 1kg
Introducing Artisan Cocktail Sausages from The Artisan Food Company – a flavorful and exquisite appetizer that will make your next gathering truly delicious. These succulent, bite-sized morsels are made from premium cuts of pork, seasoned with a blend of classic spices, and then hand-crafted for a tender, juicy texture you won’t be able to resist. They’re ready to be cooked or simply thrown in a slow cooker for convenience.
Combining the best of both butcher shop and gourmet food, The Artisan Food Company has created the perfect hors d’oeuvres for any occasion. Each pack of Artisan Cocktail Sausages is made with the freshest of ingredients, including only the finest cuts of pork, and all natural spices. As they cook, they impart subtle aroma and flavor that will tantalize and delight every palette, whether you’re serving them as an appetizer to snacks or part of a larger meal.
Naturally juicy and incredibly flavorful, Artisan Cocktail Sausages are sure to become your party favorite. Serve them as a single indulgence on a snack platter, or combine them with your favorite side dishes like potatoes and green beans for a great presentation. Serve them at your next gathering, and The Artisan Food Company’s Artisan Cocktail Sausage will create unforgettable memories that everyone can savor.
Read more£12.50
- Free UK Delivery Over £75
- Delivery in 2–4 Days – Saturday Delivery Included
- Choose Your Delivery Date
- Order Before 3pm Thursday for Saturday Delivery
Complimentary Gourmet Tasters Available
Wholesale Pricing Available
Features
Weight
1kg
Variety
Handcrafted Artisan Cocktail Sausages
Provenance
Artisan Small Production
Region
South West England
Description
Sausages are tricky. Well, they were tricky, until we learned how to cook sausages properly. Before we found The Method, whenever we made sausages, they would end up charred on the outside but raw on the inside. Or the casings would split. Or by the time they were cooked through, they’d be dry as all hell. Sound familiar? Yeah. It doesn’t have to be that way.
The problem with simply cooking them over direct heat in a pan or on a grill—the mistake most people make—is that you either end up blasting them, hoping for the best, and winding up with sad, dry meat, or you find yourself in the uncomfortable situation of squinting at the cut-into piece of sausage on your plate wondering whether or not you’re going to give all of your guests food poisoning. Not ideal. That’s why we use a two-step, simmer-then-sear technique in which the links get gently cooked in water first, and then crisped in a hot pan right before they’re served. And it’s never let us down. Here’s how to do it.
To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes. Then turn off the heat and get those sausages out of the pot. Voila! Those little guys are cooked through, tender, and ready for step two.
At this point the sausages are cooked and intact but, as you’ll notice, they’re very…gray. The next step is to get some color and crispness on them. You can either slice the sausages in half, lengthwise, to get a crisp on the exposed interior (great for sausage sandwiches), leave them intact and crisp the casings, or cut them into coins or chunks. Whatever! However, you slice them, grease a pan with a bit of oil, get it shimmering-hot over high heat, and then carefully place your sausages in there. Since the sausages are already cooked through, you won’t need to leave them in the skillet for long (or the grill, if the weather’s cooperating). Get that sear you’re after and get them out of the pan before they dry out.
And then you can throw them in a sandwich, plop them on toast, slice them to incorporate into some rice or pasta, or just eat them straight-up. What you do with them is your business. Making sure you know how to cook a sausage properly? That’s our line of work.
Information Supplied by Bonappetit.com
