Method 1: Roasted Sausages
1. Line a rimmed baking sheet with aluminum foil and place it in the oven. Lay a sheet of aluminum foil on top of the baking sheet, covering the entire bottom and also wrapping the edges to keep the foil in place. This makes for easy cleanup and also prevents the sausage from sticking to the baking sheet. Once lined, place the baking sheet in the oven and let it slowly get hotter as the oven preheats. You can use a cookie baking dish, casserole dish, or any other pan you have at home. As long as it's big enough to hold all the sausages so they don't crowd together, you're good to go.
A rimmed baking sheet will keep the sausages from rolling off the edges by accident.
2. Preheat the oven to 204 degrees Celsius. After placing the baking sheet in the oven, turn the temperature to 204 degrees Celsius. Wait about 10 to 15 minutes for the oven to reach the proper temperature. If the oven has a thermometer, you can use it to monitor the temperature so you know when the oven is ready to preheat. Preheating the oven will allow the food to heat up more evenly as it cooks because the temperature will have stabilized by the time you put the food in the oven.
Preheating a baking sheet in the oven together will give the sausage a nice, crispy crust.
3. Remove the baking sheet and place the sausages in it without letting them stack on top of each other. Wearing oven mitts, carefully pull the baking sheet out and place it on the oven or on a countertop lined with an insulating mat, then place the sausages on the foil in the baking sheet. To make sure the sausages are heated evenly, don't have them next to each other when you arrange them on the foil. However, they don't have to be too far apart, just about 1.3 centimeters apart from each other.
4. Bake the sausages in the oven for 45 minutes, turning them once with a clamp during that time. After the sausages have baked for about 20 minutes, carefully flip them with cooking tongs. This will ensure that both sides of the sausages are cooked to almost charred. Return them to the oven and bake for another 20 to 25 minutes, or until the skin of the sausage turns a charred brown color. Remember to wear oven mitts when touching the baking sheet as it will be very hot.
5. Make sure the sausages reach an internal temperature of 71 degrees Celsius. To ensure that the sausages are cooked through, they must reach a temperature of 71 degrees Celsius. Insert an instant-read meat thermometer into the thickest part of the sausage and measure the internal temperature. When cooking meat, be sure to determine if the meat is cooked based on the internal temperature, not on the cooking time. Smaller sausages may only take about 30 minutes to cook, while larger sausages may have to cook for about an hour.
6. Let the sausages cool for about 5 minutes, then plate and serve. When cooking meat, the juices tend to concentrate in the center of the food. Letting the sausage cool for about 5 minutes gives the juices time to flow back into all parts of the sausage, making it deliciously tender. Served in an airtight container, leftover sausage will keep for 3 to 4 days in the refrigerator freezer and 1 to 2 months in the refrigerator freezer.
Side dish: try sautéed onions and peppers, roasted vegetables or potatoes with the sausage!
Method 2: Sizzling Sausages
1. Place a tall grill rack as high up in the oven as possible. Most ovens have an upper heating element located at the top of the oven. It uses high, direct heat to cook food quickly, so to make the most of this feature, you should have your food as close to the heating element as possible. If you have an older oven, the top-fire heating element may be located in a drawer underneath the main oven compartment. In this case, you won't have to move the grill at all.
2. Turn on the upper heat mode and let the element preheat for about 10 minutes. Most top heat modes don't have the ability to adjust the temperature. Some ovens also only have an on/off option, which is when you just flip the switch. If your oven's top heat mode has adjustable "high" and "low" heat, select high. It takes about 10 minutes for the top heating element to warm up. Since the top heating element gets hot very quickly, be sure to adjust the position of the racks in the oven before turning on the switch. Otherwise, you may get burned.
3. Place the sausages on the baking sheet so they are not next to each other. The bottom of the baking sheet is hollowed out. You usually need another tray or baking sheet underneath. With the hollowing out, the hot air from the oven can circulate around the sausages and heat them more evenly. Be sure to put another tray underneath the sizzling pan because the sausages may drip oil as they sizzle. Oil dripping to the bottom of the oven may ignite.
4. Broil for 15 to 20 minutes, turning the sausages every 5 minutes. Carefully turn the sausage with tongs every 5 minutes or so to prevent scorching. You may have to pull the skillet halfway out of the oven when flipping. Always remember to wear oven mitts before doing this to prevent burning. When turning the sausage, be sure to be extra careful not to touch the top of the oven. The top heating element is extremely hot and can cause serious burns.
5. Take the sausages out when they are lightly browned and grill marks appear. While oven-roasted sausages don't usually come out with grill marks, hollowed-out sizzling trays can cause some darker-colored streaks to appear on the surface of the sausage. If you've been unable to grill because it's been too cold or rainy, you can use the searing method to give the sausage a nice charred surface. Since German sausages are made from ground pork, be sure to use temperature to determine if they're cooked, not just appearance.
6. Use a meat thermometer to make sure the internal temperature reaches 71 degrees Celsius. Insert an instant-read meat thermometer into the center of the sausage, making sure to go through the thickest part. If it shows a temperature of 71 degrees Celsius, the sausage is done. If the sausages aren't done, then put them back in the oven for another 5 minutes until the temperature reaches the mark.
7. Let the sausages rest for 5 minutes, then plate and serve. Giving the sausages some time to cool down not only prevents them from burning your mouth when you eat them, but also restores even distribution of the gravy. The sausage will become deliciously tender and taste almost indistinguishable from fresh off the grill. If you don't finish it, put the leftover sausage in an airtight container or a plastic bag that can be sealed. In the freezer, they'll last 3 to 4 days; in the freezer, they'll last 1 to 2 months.
Method 3: Make beer-braised sausages in the oven
1. Preheat the oven so that the temperature reaches 204 degrees Celsius. This method will be braising German sausages in beer and will also have a lot of onions, so the temperature of the oven has to be very high to ensure that you get all the ingredients cooked through. Wait about 10 to 15 minutes for the oven to reach the desired temperature before putting the food in. By preheating the oven, you can be more accurate with your cooking time. If you put the food directly into the oven without preheating, you'll also have to factor in the heating time when calculating the cooking time.
2. Cut the onion into onion rings and mash the 2 garlic cloves. Get a sharp knife and carefully slice a medium-sized white onion crosswise into slices, each about 0.6 centimeters thick. Then use your hands to separate the rings of onion. To handle the garlic, mash 2 cloves and the more crushed the better. If you don't want to use a lot of onions, or if you buy very large onions, you can use only half.
If you get watery eyes while chopping onions, try putting them in the refrigerator for 10 to 15 minutes before chopping them. However, don't leave them in for more than 15 minutes or the onions will soften.
Some people will choose not to add garlic. While the flavor of garlic complements the onions and beer, you can leave it out if you don't like it.
3. Spread the onions and garlic into a deep baking dish. The depth of the baking dish must be at least 5.1 cm to 7.6 cm; size doesn't matter much. However, a standard 23 cm x 33 cm baking dish is a good choice when using this method. While using only one dish for a meal already simplifies cleanup considerably, you won't even have to do the dishes at all if you choose a disposable aluminum baking dish!
4. Drizzle the onions with a little olive oil, sprinkle with salt and pepper, and Worcestershire sauce. After laying the onions and garlic on the baking sheet, pour about 15 to 30 ml of olive oil, 30 to 44 ml of Worcestershire sauce, and sprinkle with a good amount of salt and pepper. Toss them well. If you want a sausage on the sweeter side, add 12.5 grams of brown sugar.
If you like spicy sausages, add 1.5 grams of crushed red pepper.
5. Place 5 German sausages on top of the onions and other ingredients. As you put them in, gently press the sausages so they sink into the onions. As the beer softens the onions in the stew, they will wrap around the sausage, giving both sausage and onions more flavor.
6. Pour 350 ml of beer into the skillet. Which beer you use is entirely up to you. You can use the cheapest beer from your neighborhood supermarket or a homebrew from your local brewery, whichever works. Pour the chosen beer into the skillet until the bottom half of the sausage is not in the beer. Different beers will bring out different flavors. For example, lagers are mild in flavor, India Pale Ales are slightly bitter, and Stouts are full-flavored.
If you want a flavor that's a little heavier than a lager and not as strong as a Stout, try an amber ale or red ale.
You may not have to use the whole beer, depending on the size of the skillet you use.
7. Cover the baking dish tightly with aluminum foil. Cover the baking sheet with a long piece of aluminum foil, wrapping it tightly around the edges on all sides. This helps the steam cook the sausage during cooking, making the resulting sausage more flavorful and juicy. If one sheet of aluminum foil doesn't cover the baking sheet, then use two sheets so that they are partially stacked on top of each other.
8. Put the baking sheet in the oven and bake for about 1 hour, turning the sausages once. As soon as the baking sheet is covered and the oven has finished preheating, place the sausages on the rack in the center of the oven. After about 30 minutes, you can turn the sausages. Wearing oven mitts, carefully remove the baking sheet, flip the sausage, and return it to the oven for another 30 minutes. Be careful when removing the aluminum foil as steam will come out. Be sure to keep your hands and face away from the escaping steam to avoid burns.
Don't poke the sausage with a fork or the juices will run out.
After an hour, measure the internal temperature of the thickest part with an instant-read thermometer. If it shows a temperature of 71 degrees Celsius, the sausage is cooked! If it's below 71 degrees Fahrenheit, put the sausage back in the oven and braise for another 5 to 10 minutes until the temperature reaches the mark.
9. Put the sausages on the bread with the onions. Beer-cooked onions are the perfect side dish for breaded sausage. If you like, toast the bread and put some mustard on the sausage, or just eat the sausage in a bread sandwich. When packed in an airtight container, leftover sausage will keep for 3 to 4 days in the refrigerator freezer and up to 2 months in the freezer.
Other sides: try pairing beer-braised sausage with sauerkraut, mustard or pickled jalape?os!
You'll need to prepare
Materials
Beer-Braised Sausage
1 medium white onion
2 cloves of garlic
15 to 30 ml of olive oil
30 to 44 ml of Worcestershire sauce
Moderate salt and pepper
12.5 grams brown sugar (optional)
1.5 grams crushed red pepper (optional)
5 German sausages
350 milliliters of beer (lager, Stout, India Pale Ale, Amber Ale, or any other beer of one's choice)
5 rounds of bread or bread sticks
Makes 5 servings