Pilsner Poached German Sausages
Eastern Europe is famous for its sausages, with Germany and Poland often considered the sausage capitals of the world. Fresh German-style sausages are slightly sweet and garlicky, balanced with pepper and herbs. Enjoy them with fried eggs and toast for breakfast, on a pretzel roll with hot mustard and caramelized onions for lunch, or alongside braised cabbage and stewed potatoes for dinner.
Poaching sausages is an excellent way to keep them moist, set the fat, and prevent bursting, which can happen over high heat like a hot charcoal grill. The method is simple: poach in liquid at 160–180°F. Above that, the liquid simmers, and over 212°F it boils.
For this recipe, we’ll poach the sausages in a German pilsner beer with simple aromatics to enhance their flavor.
Recipe compliments of Chef, Phillip Schaaf
Ingredients
Utensils
- Large Skillet
Instructions
In a shallow pot or skillet, combine all ingredients except the sausages and heat over medium.
Once the liquid reaches 165°F, gently add the sausages. Poach until they reach an internal temperature of 145°F (about 10–15 minutes.)
Remove the sausages and let them rest.
Carefully discard the poaching liquid and dry the pan.
Return it to medium-high heat and add a tablespoon of oil.
Pat the sausages dry, then place them in the hot pan. Brown them on all sides. (If the casing pulls away from the sausage a bit, that’s alright.)
Enjoy these with fried eggs and toast for breakfast, on a pretzel roll with hot mustard and caramelized onions for lunch, or alongside braised cabbage and stewed potatoes for dinner.