For many sausage lovers, Roger Wood is a go-to brand. With its signature blend of premium pork and spices this sausage has a distinctly savory flavor that’s hard to resist. But to truly get the most out of these links proper stovetop technique is key. In this guide, we’ll walk through the ins and outs of cooking Roger Wood sausage on the stove for tender, juicy results every time.
Benefits of Stovetop Cooking
While the oven and grill certainly have their merits. cooking Roger Wood sausage on the stovetop offers some unique advantages
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Quick cooking time – Sausages cook fast in a hot skillet, perfect for weeknight meals.
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More control – On the stove, you can easily control the browning and doneness
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Lock in moisture – The stove’s direct heat thoroughly cooks while keeping moisture inside.
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Ideal for smaller batches – Easy to cook 4-6 sausages, without heating up the whole oven.
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Allows delicious fond development – Browning the sausages creates flavorful browned bits to incorporate into sauces and gravies.
For the best results, the stovetop is the way to go. Now let’s look at how to do it right.
Step-by-Step Stovetop Instructions
Follow this simple process for perfect pan-seared Roger Wood sausage:
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Select your pan: Use a heavy skillet or frying pan to evenly conduct and retain heat. Nonstick is ideal to prevent sticking.
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Prep the sausage: Remove sausages from packaging and pat dry with paper towels. Poking with a fork helps release fats and prevents bursting.
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Preheat the pan: Heat pan over medium-high heat until very hot. Add just a teaspoon of oil or butter.
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Brown the sausages: Carefully add links to the pan in a single layer without overcrowding. sear for 2-3 minutes per side until browned.
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Turn and repeat: Flip sausages and brown another 2-3 minutes on the second side. Move to a plate and tent with foil to rest.
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Check for doneness: Cut to verify the interior reached 165°F and juices run clear. If needed, return to pan to finish cooking.
With this straightforward stovetop method, your Roger Wood sausage will have the perfect sear and tender, juicy bite every time.
Handy Stovetop Tips and Tricks
Keep these handy tips in mind for stovetop sausage success:
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Use medium-high heat for an ideal sear while still cooking through.
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Work in batches to avoid crowding the pan and steaming instead of browning.
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Reduce heat and add a splash of water or beer to pan if fond is burning.
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Blot excess grease with paper towels before searing for better browning.
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Add sliced onions and peppers in the last 5 minutes to cook in the rendered fat.
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Finish with a sauce – deglaze the pan with wine or broth for a flavorful sauce.
With the right techniques, you’ll get picture-perfect sear marks and maximum flavor when cooking Roger Wood sausage on the stove.
Choosing the Right Sausage for Stovetop Cooking
Roger Wood offers many delicious sausage varieties. Here are some top picks for stovetop cooking:
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Smoked Sausage – The classic! Big smoky flavor.
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Original Sausage – All-purpose and well-balanced.
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Spicy Cajun Sausage – Packs some heat!
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Kielbasa Sausage – Hearty, robust European flavors.
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Italian Sausage – Savory with garlic and fennel notes.
The key is choosing a sausage that will hold up well to high heat searing while still retaining moisture. Avoid pre-cooked or extra lean sausages, which can dry out.
Cooking Times for Different Sizes
To ensure proper doneness, use these general stovetop cooking times:
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Sausage links (2-3 oz) – 8 to 12 minutes total
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1/4 lb sausage patties – 6 to 8 minutes total
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1/2 lb sausage patties – 10 to 12 minutes total
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1 lb sausage patties – 12 to 15 minutes total
The thicker the sausage, the more time needed to cook through. Always check internal temperature to be sure.
Serving Up Your Stovetop Sausage
Once your Roger Wood sausage is perfectly seared, here are some tasty ways to serve it up:
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Breakfast sandwiches with egg and cheese
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In pasta, rice, or grain bowls
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Chopped on top of salads or pizza
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On a sausage and pepper sub or hoagie
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Combined with roasted veggies and potatoes
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crumbled into soups, stews, or chili
Thanks to stovetop cooking, you can enjoy quick and easy Roger Wood sausage meals any night of the week. Just remember these tips for sausage success. Before long, you’ll be a stovetop sausage pro!
SMOKED SAUSAGE SANDWICH ( Steelmadeusa )
FAQ
How long does it take to cook Roger Wood sausage?
Is Roger Wood sausage precooked?
How long to cook sausages in the pan?
How to cook sausage logs in the oven?
Cover the sausage logs in aluminum foil (shiny side in), and puncture the aluminum foil in several places (small holes) to allow for drainage. Place the foil covered rolls on a rack over a drip pan and bake in the oven for 1 1/2 hours at 350 degrees.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
How do you cook sausage on a stovetop?
For cooking sausage on a stovetop, heat a skillet with about 2 tablespoons (30 mL) of oil on medium heat. Add the sausages and cook for five minutes on each side. To boil sausages, cover and boil them for 10-15 minutes, or until the internal temperature reaches 165 °F (74 °C). Preheat the oven to 400 °F (204 °C).
Do smoked sausages need to be oven roasted?
Most sausages, both raw and smoked, don’t require any preparation to be oven-roasted. The big difference between the two is that raw sausages are roasted whole and cut after, whereas smoked sausages can be cut ahead of time and roasted in pieces. Bake the sausages for 15 minutes, or until they reach 165 °F (74 °C).