Method 1: Translation
1. Spray non-stick cooking spray in 10 inch (25 cm) pan. Put the pot on the stove and turn the fire to medium-high grade.
2. add Spanish sausage. Better hurry up and add it before the pot gets too hot. Or you can put the Spanish sausage in the pot before baking.
Adding sausage to the pot after it is too hot may fry the sausage.
3. Fry the Spanish sausage in the pot for 5 minutes to make it brown. In the process of frying, always turn over with tongs to prevent frying. Sausage should be fried on both sides in the same color.
4. Turn down the fire and add water. Adjust the firepower to medium and low level, and add 1/2 cups (125ml) of water. Be careful when adding water to prevent overflow. Keep the bare skin on your face and arms away from the top of the pot, because the hot steam generated when adding water may cause minor burns.
5. Cover the lid and finish cooking. Cover the pot and stew 12 minutes. When cooked, the Spanish sausage should be brown.
Insert an instant meat thermometer into the center of the thickest sausage and check the internal temperature. The temperature should be at least 160 (7 1℃).
Method 2: Barbecue
1. Cover the grill if necessary. Anti-stick cooking spray or anti-stick aluminum foil can be sprayed on the grill. Using anti-sticking aluminum foil is the most worry-free, but it will hinder heat conduction. If you use aluminum foil, punch a few holes in the aluminum foil to let the heat out.
Anti-stick cooking spray is another good way to prevent sausages from being too sticky.
2. Preheat the grill. Whether you use charcoal or gas, the grill should be preheated at a relatively low temperature. Preheat the gas grill to medium-low fire.
If you use a charcoal grill, prepare a small pile of charcoal and spread it evenly at the bottom of the grill. Ignite charcoal, burn on the coal block, and start to form white ash.
Don't bake with big fire. The fire will scorch the sausage, which is cooked outside and raw inside.
3. Put the sausage on the grill and start baking. Cover and bake/kloc-0.5 to 20 minutes, or bake until the sausage turns brown. Usually turn the sausage over with tongs, so as to ensure the uniform baking.
The cover can prevent most of the "flames". When exposed to too much oxygen, a flame will be produced.
After completion, the internal temperature of sausage should reach 160 (7 1℃). You can insert an instant meat thermometer into the sausage center for inspection.
Method 3: Baking
1, preheat the roaster. Preheat for 5 to 10 minutes to make the toaster reach the ideal temperature. Most bakers have only one gear, but some have two gears: high gear and low gear. If your toaster has two gears, use the "high" gear.
2. Put the Spanish sausage string into the baking tray. Place evenly to ensure uniform baking. Baking pans do not need to be sprayed with anti-sticking spray, and do not cover them with aluminum foil. There is a shelf above the bottom of the baking tray, which is used to hold meat to prevent it from soaking in oil drops when heated. So you shouldn't put anything on the shelf, or it will prevent the oil from leaking down.
If you don't have a baking tray, you can also use a baking tray covered with aluminum foil, but this is not an ideal choice. If you do, be sure to observe the sausage carefully during baking to ensure that there is no excessive steam or other signs that the fat in the sausage is overheated.
3. Put the baking tray in the oven. Place the baking tray 7 to 9 inches (18 to 23 cm) below the heating element at the top of the oven. The toaster is an oven that only uses the top heating element, and the heat source at the bottom is not used.
4. Bake for 1 1 to 12 minutes. To turn the sausage brown, the internal temperature should reach at least 160 (7 1℃). Turn the sausage with tongs every four minutes to ensure uniform heating.
Insert an instant meat thermometer into the center of the thickest sausage and check the internal temperature.
source
Make it for five people.
5 strings of Spanish sausages
1/2 cups (125ml) of water.