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Cooking sausages in the oven

Your kitchen can quickly become chaotic if you’re making food for a crowd. When you need to prepare large quantities of food, fresh sausages are a great option due to their low cost, variety of flavours and cooking speed. For around ten guests, if you count two to three sausages per person, you can spend less than $3 per person with our combo packages on sale.

 

If you want to spend the least amount of time possible in the kitchen and have fewer dishes to wash, we recommend cooking the sausages in the oven. The method is just as simple as cooking them in a pan , but you can cook more at a time. Here’s how:

  • Preheat the oven to 375°F and cover a large baking sheet with aluminum foil.

The aluminum foil will stop the sausages from sticking to your baking sheet and make cleanup easier. For a more eco-friendly solution, silicone baking mats work just as well.

  • Using tongs or your hands, place the sausages on the sheet, leaving space between each.

Avoid using a fork or knife to handle the sausages, because you don’t want to damage the vegetable casing. The casing keeps all of the aromas and flavours inside the sausage while it cooks. If the casing is pierced before or during cooking, the sausages will lose tenderness and flavour because the juices will leak out.

 

It is also important to avoid letting the sausages touch while they cook, otherwise they may stick together and it will be difficult to separate them without breaking the crispy seal the product develops once it’s cooked.

  • Cook the sausages in the preheated oven for 10 to 12 minutes.

Il n’est pas nécessaire de faire bouillir les saucisses avant de les mettre au four. Cela laissera échapper les saveurs, laissant les saucisses moins tendres et moins goûteuses.

  • Retourner les saucisses.

The sausages do not need to be boiled before going into the oven. Boiling them will cause the flavours to leak out, leaving the sausages less tender and flavourful.

 

You can turn the sausages once or twice so that they cook evenly and develop a nice golden colour on all sides.

 

They are done when a meat thermometer inserted into the sausage reads an internal temperature of 60 to 65°C (140 to 150°F). Let the sausages rest for around five minutes before serving—they will be packed with juices.

The cooking method is also explained in this video (French only):

 

Here are a few recipes you can whip up while the sausages are cooking to round out your meal. If you’re cooking for a group, feel free to double or triple the recipes so that there’s enough for everyone.

 

Sandwich with bacon & cheddar sausage

Pickles, bacon, and sharp cheddar in a fresh submarine bun—what could be better?

 

Sandwich with white wine & shallots sausage

Homemade dijonnaise sauce and a shallot chutney enhance our white wine & shallots sausage for a high-end hot dog!

 

 

Happy cooking, and enjoy your meal!

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