Recipe ; Italian Sausage

Italian Sausage (and how to get that great snap)

Have you ever made Italian Sausage and wondered why it doesn't have that snap that we all know and love?  The secret to the snap is to boil the meat. Or have you wondered why it's browned before it has cooked through? My mom always had to tell me to "turn the burner down". Maybe, that part is just a me thing. But I know a sausage should snap and I'm going to share with you how to get that.



INGREDIENTS:
Italian sausage
Minced garlic
Extra virgin olive oil
1/2 cup chicken stock
1 large onion (sliced)
Bread of choice for bun (optional)



1. Poke holes into each sausage a few times on each side

2. Lay garlic and enough chicken stock to coat bottom of pot with medium/low heat for 5 minutes

3. Place sausage in pot and fill with the remaining amount of water it takes to cover sausages

4. Bring to a low boil and reduce heat to low/medium.

5. Simmer until firm. (Approx 5 min)

6. Heat and oil large skillet. (High heat)

7. Remove sausages from pot and set into skillet to brown. (keep pot liquid on low for keeping sausages warm after cooking if they will not be immediately plated.)

8. Add onions to be cooked for approx 5mins.

9. Cook sausages through. 165 degrees internally is done.