A juicy, tender piece of sausage can make a dinner special while a dry, tough piece can ruin it. Preparation is key. While you can serve sausage over spaghetti in a marinara sauce or pan fry it with some peppers and onions, there are times, however, when you will need to cook your sausage separately slightly ahead of time. You will then need to keep the sausage warm until you are ready to eat it, but do it in a way that doesn't dry the sausage out.
- Skill level:
Things you need
- Baking tray
- Aluminium foil
- Slow cooker
Preheat your oven to 93.3 degrees C if you prepared the sausage without any type of sauce.
Lay a sheet of aluminium foil over a baking tray to make cleanup a breeze. Set your sausage on the aluminium foil.
Place the sausage in the oven. The temperature is low enough that the sausage will not cook and dry out. The sausage will remain warm until you are ready to serve it.
In the Oven
Place your sausage in a slow cooker if you prepared it with any type of sauce.
Place the lid on the slow cooker and plug it in to the nearest outlet.
Turn the knob to the "keep warm" setting. Do not choose the "low" or "high" settings as these will cook your sausages even more and dry them out.
Remove the sausages when you are ready to serve them.
In the Slow Cooker
Tips and warnings
- If you want to keep your barbecued sausage warm for a short time, you can turn the heat off to the grill and shut the lid. The warmth will be trapped in the grill so the sausages won't get cold before you are ready to eat them.
- Do not leave your sausages in the oven for more than one hour prior to serving.
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