Method 1: Roast sausage.
1, spread a layer of aluminum foil on the framed baking tray and put it in the oven. Spread a layer of aluminum foil on the baking tray, covering the whole bottom, and wrap the edge to keep the aluminum foil fixed. This is easy to clean and can prevent sausages from sticking to the baking tray. After laying, put the baking tray in the oven and let it heat up slowly as the oven heats up. Cookie baking pans, casseroles or other pots can be used at home. As long as it is big enough, it can hold all the sausages so that they won't be crowded together.
A rimmed baking tray can prevent sausages from accidentally rolling off the edge.
2. Preheat the oven to 204 degrees Celsius. After putting the baking tray in the oven, adjust 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 that you can know when the oven is preheated. Preheating the oven can make the food heated more evenly when cooking, because when you put the food in the oven, the temperature has stabilized.
Put the baking tray in the oven and preheat it together to make the sausage skin crisp and delicious.
3. Take out the baking tray, put the sausages in, and don't let them overlap. Put on oven gloves, carefully pull out the baking tray, put it in the oven or on a table covered with insulation pads, and then put the sausage on the aluminum foil in the baking tray. In order to ensure that sausages are heated evenly, don't let them get together when they are placed on aluminum foil. But it doesn't need to be separated too much, and the interval between them is about1.3cm.
4. Bake the sausage in the oven for 45 minutes, and turn it over once with a clip. After the sausage has been baked for about 20 minutes, carefully turn it over with a cooking clip. This will ensure that both sides of the sausage are almost burnt. Send them back to the oven and bake for another 20 to 25 minutes, or until the sausage skin turns brown. Remember to wear oven gloves when touching the baking tray, because the baking tray will be very hot.
5. Ensure that the internal temperature of sausage reaches 7 1 Celsius. In order to ensure the sausage to be cooked thoroughly, its temperature must reach 7 1 celsius. Insert the instant reading meat thermometer into the thickest part of the sausage and measure the internal temperature. When you are in cook the meat, you must judge whether the meat is cooked according to the internal temperature, not according to the cooking time. Smaller sausages may only take about 30 minutes, while large sausages may take about an hour.
6. Let the sausage cool for about 5 minutes, and then put it on the table. When cooking meat, gravy is often concentrated in the center of the food. Let the sausage stand for about 5 minutes, let the juice flow back to all parts of the sausage, and make the sausage delicious and smooth. After the leftover sausages are put into a sealed container, they can be refrigerated in the freezer for 3 to 4 days and/kloc-0 to 2 months.
Side dishes: try frying onions and peppers, baking vegetables or potatoes with sausages!
Method 2: Roast sausage.
1. Put the high grill as high as possible in the oven. The ignition heating element of most ovens is located at the top of the oven. It uses direct heating at high temperature to cook food quickly, so in order to make full use of this feature, you should keep the food as close as possible to the heating element. If you use an old oven, the ignition heating element may be located in the drawer under the main oven room. In this case, you don't have to move the grill at all.
2. Turn on the ignition heating mode and let the parts warm up for about 10 minutes. Most heating modes cannot adjust the temperature. Some ovens only have on-off options, so you just need to turn on the switch. If the heating method of your oven can adjust "big fire" and "small fire", then choose big fire. It takes about 10 minutes to preheat the ignition heating element. Because the heating element will get hot soon, it is necessary to adjust the position of the grill in the oven before turning on the switch. Otherwise, you may get burned.
3. Put the sausages on the baking tray, and don't let them mix together. The bottom of the baking tray is hollow. It is usually necessary to put another tray or baking tray under it. By hollowing out, hot air in the oven can circulate around sausages, making them heated more evenly. Be sure to put another tray under the baking tray, because sausages may drip oil when baking. Oil dripping to the bottom of the furnace may be ignited.
4. Bake 15 to 20 minutes, and turn the sausage every 5 minutes. Carefully turn the sausage over with a clip every 5 minutes or so to prevent it from burning. When you flip the baking tray, you may have to take half of it out of the oven. Be sure to put on oven gloves before this operation to prevent burns. Be careful not to touch the top of the oven when turning the sausage. The heating element on fire is extremely hot, which may cause serious burns.
5. When the sausage turns slightly yellow and there are traces of baking, take out the sausage. Although sausages baked in the oven generally don't have baking marks, hollowed-out baking trays will make some dark stripes appear on the sausage surface. If it is too cold or rainy to barbecue, you can use the method of roasting to make the sausage surface fragrant and delicious. Because wurst is made of minced pork, we should judge whether it is cooked or not by the temperature, not just the appearance.
6. Use a meat thermometer to ensure that the internal temperature reaches 7 1 Celsius. Insert the speed reading meat thermometer into the center of the sausage, and be sure to pass through the thickest part. If the temperature shows 7 1 degree Celsius, the sausage is cooked. If the sausage is not cooked, put it back in the oven and bake it for another 5 minutes until the temperature reaches the standard.
7. Leave the sausage for 5 minutes, and then put it on the table. Giving sausages a certain cooling time can not only prevent them from scalding their mouths when eating, but also restore the even distribution of gravy. Sausages will be delicious and smooth, and taste similar to those just taken off the grill. If you haven't finished eating, put the remaining sausages in a sealed container or a sealed plastic bag. In the freezer, they can be kept for 3 to 4 days; In the freezer, they can be kept for 1 to 2 months.
Method 3: Cook beer and stew sausage in the oven.
1. Preheat the oven to 204 degrees Celsius. This method will stew wurst with beer and put a lot of onions, so the temperature of the oven must be very high to ensure that all ingredients are cooked thoroughly. Wait about 10 to 15 minutes, let the oven reach the required temperature, and then put the food in. By preheating the oven, you can master the cooking time more accurately. If you put the food directly into the oven without preheating, you must take the heating time into account when calculating the cooking time.
2. Cut the onion into onion rings and mash two garlic cloves. Find a sharp knife and carefully slice the medium-sized white onion, each slice is about 0.6 cm thick. Then separate the onions by hand. When handling garlic, mash two cloves of garlic, the more mashed the better. If you don't want to use a lot of onions, or if you buy large onions, you can only use half.
If you shed tears when cutting onions, try to put the onions in the refrigerator for 10 to 15 minutes before cutting. However, do not exceed 15 minutes, or the onion will become soft.
Some people will choose not to add garlic. Although the taste of garlic complements onion and beer, you can keep it if you don't like it.
3. Put onions and garlic in a deep baking pan. The depth of the baking tray must be above 5. 1 cm to 7.6 cm, regardless of the size. However, when using this method, the standard 23cm x 33cm baking tray is a good choice. Although using only one plate for a meal greatly simplifies the cleaning work, if you choose a disposable aluminum baking tray, you don't even have to wash the dishes at all!
4. Sprinkle a little olive oil on the onion, sprinkle with salt and pepper, and Worcestershire sauce. Spread onion and garlic on the baking tray, pour in about/kloc-0.5-30ml olive oil, 30-44ml Worcestershire sauce, and sprinkle with some salt and pepper. Mix them well. If you want to eat sweet sausage, you can add 12.5g brown sugar.
If you like spicy sausage, add 1.5g chopped red pepper.
5. Put five wurst on the onion and other ingredients. When you put them in, gently press the sausages and let them sink into the onions. When beer softens onions, they wrap sausages, making sausages and onions more delicious.
6. Pour 350 ml of beer into the baking tray. What kind of beer to use is entirely up to you. You can use the cheapest beer in the nearby supermarket or the homemade beer produced by the local brewery, whichever you like. Pour the selected beer into the baking tray until the lower part of the sausage is not in the beer. Different beers will bring different tastes. For example, Lager beer tastes mild, Indian Paler beer is slightly bitter, and dark beer is rich in flavor.
If you want to taste heavier than lager beer, not as strong as dark beer, you can try Amber Al or Red Al beer.
You may not need to use the whole bottle of beer, depending on the size of the baking tray you use.
7. Cover the baking tray tightly with aluminum foil. Cover the baking tray with a long piece of aluminum foil paper, and wrap the edges of the baking tray tightly. This helps to steam sausages during cooking, making them more delicious and juicy. If one piece of aluminum foil can't cover the baking tray, use two pieces so that some of them overlap each other.
8. Put the baking tray in the oven and bake for about 1 hour, while turning the sausage once. Cover the baking tray and preheat the oven. Immediately put the sausage on the grill in the middle of the oven. About 30 minutes, you can turn the sausage. Put on oven gloves, carefully take out the baking tray, turn the sausage over and put it back for another 30 minutes. Be careful when uncovering the aluminum foil, because steam will come out. Hands and face must be kept away from escaping steam to avoid burns.
Don't poke the sausage with a fork, or the gravy will come out.
After one hour, measure the internal temperature of the thickest part with an instant reading thermometer. If the display temperature is 7 1 degree Celsius, the sausage is cooked! If it is lower than 7 1 c, put the sausage back into the oven and stew for another 5 to 10 minutes until the temperature reaches the standard.
9. Put the sausage and onion on the bread together. Boiled onion with beer is a perfect side dish for bread and sausage. If you like, you can bake the bread, put mustard on the sausage, or eat it directly with the sausage. After the leftover sausage is packed in a sealed container, it can be refrigerated in the freezer for 3 to 4 days and 2 months.
Other side dishes: try to stew sausage with kimchi, mustard, or pickled jalapenos with beer!
You need to prepare
source
Stewed sausage with beer
1 Medium-sized white onion
2 cloves of garlic
15 to 30ml olive oil
30 to 44 ml Worcestershire sauce
Appropriate amount of salt and pepper
12.5g brown sugar (optional)
1.5g chopped red pepper (optional)
Five wurst.
350ml beer (Lager, Stadt, Indian Pale Al, Amber Al or other beer can be selected according to personal preference).
5 rolls or bread sticks
Can serve five people.