How to Cook Saveloy Sausage Perfectly Every Time

Saveloy sausage, also known as cocktail sausage, is a tasty snack that is loved by many. These small, highly seasoned sausages wrapped in a bright red casing are a staple at parties, get-togethers, and picnics. But cooking saveloy sausage can be tricky – one wrong move and you’ll end up with split casings and meat exploding everywhere.

After years of trial and error, I’ve finally mastered the art of cooking the perfect saveloy sausage without any splitting In this article, I’ll share with you my tips and techniques so you too can enjoy these little sausages without any mess

Choosing the Right Saveloy Sausages

The first step is picking the right saveloy sausages. You want to get good quality sausages with an intact casing. Avoid any with tears or splits. When buying refrigerated sausages, choose ones that feel firm to the touch. If buying frozen, ensure there is no ice crystal build up or freezer burn.

Opt for thicker sausages over thin ones as the thinner casing is more prone to splitting Brands like Devro or Princes make great thicker cocktail sausages Stay away from cheap discount sausages as they often have weak casings.

Only cook fully defrosted sausages. Trying to boil frozen sausages will cause the casing to split instantly.Defrost sausages overnight in the fridge or leave them in a bowl of cold water for 30 mins.

Method 1 – Gently Poaching on the Stovetop

Poaching the sausages gently in simmering water is my favorite method. It keeps the casing intact while fully cooking the interior.

Here’s how to do it:

• Fill a saucepan with enough water to submerge the sausages. Bring to a gentle simmer over medium heat. You want a gentle simmer with occasional bubbles, not a rapid boil.

• Reduce the heat to low once simmering. Gently add the sausages and poach for 15-20 minutes. I like to add a bit of vinegar or lemon juice to help enhance flavor.

• Occasionally roll the sausages around to cook evenly. Use a slotted spoon rather than tongs to avoid piercing the casings.

• Check the internal temperature – it should reach 160°F when done.

• Drain in a colander and enjoy! The gentle poaching leaves the sausages plump and juicy.

Method 2 – Steaming

Steaming is another great way to cook saveloy sausages without splitting them. It uses steam to gently cook the sausages.

Follow these steps for perfect steamed saveloys:

• Bring water to a boil in a saucepan then turn off the heat.

• Add the sausages and immediately cover with a tight fitting lid.

• Let them steam for 10-15 minutes. Check the internal temperature to ensure they are fully cooked.

• Remove the lid and drain off any excess water.

• Serve immediately while still hot and juicy.

The steam provides even heating while the tight lid helps them poach in the residual heat. Just be sure not to let the water reboil or the jostling could cause splitting.

Method 3 – Baking in the Oven

Baking is great way to cook large batches of saveloy sausages without fuss. Follow these tips:

• Line an oven tray with foil and spread out the sausages without overcrowding.

• Lightly brush or spray the sausages with oil to help browned exteriors develop.

• Bake at 350°F for 15-20 minutes, flipping halfway through. Check the inner temperature.

• For added flavor, try baking in a tray with beer, apple juice, or other liquids.

• The oven’s dry heat will evenly cook the sausages, while the liquids or oil helps prevent casing splits.

• Broil for 1-2 minutes at the end if you want crispy, browned casings. But watch closely to avoid bursting.

Method 4 – Grilling

Grilling imparts delicious smoky flavor to sausages. But the high direct heat increases the risk of splitting. Here are some tips:

• Use a two-zone fire and keep a cooler side to move sausages if flare ups occur.

• Grill gently over medium indirect heat, turning frequently. Avoid high direct heat.

• Baste the sausages with oil or barbecue sauce to keep the casings moisturized.

• Insert a cooking thermometer sideways to monitor the inner temperature. Cook to at least 160°F.

• Briefly sear the sausages over direct heat at the end for attractive grill marks if desired.

Method 5 – Pan Frying

Pan frying allows you to cook a quick batch of sausages on the stovetop. Here’s how to do it right:

• Use a heavy non-stick skillet and heat 1 tbsp oil over medium-low heat.

• Gently add the sausages without overcrowding the pan. Too many will lower the temperature and lead to splitting.

• Fry for 12-15 minutes, carefully rolling the sausages every few minutes for even browning.

• If the pan gets too hot, lower the heat. Uneven hot spots cause bursting.

• Pierce each sausage with a toothpick first if struggling with splitting. This gives steam an escape route.

• Drain on paper towels and serve hot!

Troubleshooting Split Sausages

Even when you follow these methods properly, the occasional sausage may still split. Here are some common reasons why:

• Using overly high heat that cooks the outside before the inside. Be gentle with your heat.

• Filling the pan with too many sausages lowers the temperature and leads to uneven cooking. Don’t overcrowd.

• Flipping or prodding the sausages too roughly can cause tiny casing tears. Handle gently.

• Adding frozen sausages directly into boiling water causes instant splitting. Always thaw first.

• Natural weaknesses or flaws in the casing itself can sometimes cause it to burst randomly. Inspect sausages closely first.

• Cheap sausages often have thin, weak casings prone to splitting. Spend a little more for quality.

Serving Suggestions

Saveloy sausages taste great on their own but here are some popular serving suggestions:

• Cut the cooked sausages into bite-sized pieces and skewer for appetizers. Kids love them!

• Add to pasta dishes, soups, stews or casseroles for extra flavor.

• Serve on toothpicks hot out of the oven for easy finger food.

• Float in cocktails or mocktails for fun garnish.

• Dress up with mustards, chutneys, relishes, ketchup, etc.

• Add to boxes or trays of mixed party foods. They always vanish first!

Storage and Reheating

• Store uncooked saveloys in original packaging for 2-3 weeks. Once opened, use within 1 week.

• Cooked saveloys keep 3-4 days refrigerated in an airtight container. Reheat gently in simmering water or on medium power in the microwave.

• Freeze cooked saveloys in single serving portions for grabbing as needed. Thaw overnight in the fridge before reheating.