Welcome to this detailed guide on how to cook Roger Wood sausage. Here, we will explore the various types of Roger Wood sausage available, offer tips on buying high-quality sausage, and provide you with recipe ideas for hot, mild and smoked sausages.
Types of Roger Wood Sausage
The first step in cooking Roger Wood sausage is to understand the different types available. These include smoked, hot, mild, all-natural and turkey.
- Smoked: For those who prefer a strong smoky flavor, this type of sausage has got you covered. It’s perfect for grilling or added to dishes like gumbo or jambalaya.
- Hot: This option is packed with spicy flavor – ideal for those who have an affinity for heat.
- Mild: As the name suggests, this type offers a subtle taste that pairs well with pasta or grilled vegetables.
- All-natural: Made entirely from pork and natural ingredients; no preservatives or fillers added. It’s best cooked using traditional methods without any extra seasoning or sauces.
- Turkey: A healthier option made from lean turkey meat that’s perfect for those watching their calorie intake.
Buying Roger Wood Sausage
When selecting your desired type of Roger Wood sausage at the store or online consider the following:
- Look out for any tears in the packaging that may compromise the freshness
- Check the ‘use-by’ date and temperature controls placing it in your shopping cart
- If possible try as many samples as possible so that you’ll be able to make an informed decision
Pricing may vary depending on location but generally expect to pay more per pound for higher-quality versions of each type of sausage whether it be smoked, hot mild etc..
Preparing Roger Wood Sausage for Cooking
Preparing your sausages can seem like a small task but doing so carefully can ensure that you maximize their taste and don’t waste any.
- If the sausage came vacuum packed, open the packaging and discard it appropriately.
- Before cooking put your sausages in the refrigerator to thaw for a day if they’ve been frozen
- Decide whether you want to grill, boil or bake your sausages depending on the route you choose prepare a flame, pot of boiling water or oven respectively before placing them on it
Methods of Cooking Roger Wood Sausage
Grilling
Grilling is our favorite way to cook Roger Wood sausage as it infuses the meat with smoky flavor while keeping your meal lean. Ensure that you heat up your grill for at least ten minutes before adding the sausages.
Open Flame
Place your sausages directly above flames, turn them continually for about 10 minutes until well cooked.
Gas Grill
Preheat grill on medium-high heat (375°F) then place roger wood sausage on top of its grates. Cook with the lid closed for 12-15 minutes turning once every few minutes to ensure an even cook.
Ensure that you take all necessary precautions when working with open flames like keeping flammable material far from reach while grilling and wearing gloves
Boiling
While not as popular as some other methods, boiling your Roger Wood sausages can be an excellent alternative if grilling isn’t an option.
To begin, fill a pot with enough water to cover sausages fully. Place them in this pot adding salt and pepper for added flavor. Bring everything to a slow boil then reduce heat gradually and simmer until fully cooked – roughly around fifteen minutes. Confirm their internal temperature is at least 160°F (71°C) once finished then remove from heat drain them off any excess water before serving.
Baking:
Baking is perfect because it allows easy preparation, even cooking throughout, plus no added oils which makes it a healthier option. Preheat the oven to 400°F (200°C). Place your sausages on a baking sheet and pop them in the oven for 20 minutes or until ready, flipping once midway through.
Recipe Ideas
Cooking your Roger Wood sausage is one thing, but knowing how to make various recipes will help take things up a notch. We’ve curated these tasty recipes below for you:
Smoked Sausage Recipes
- Jambalaya: A comforting dish of rice stewed together with onions, green peppers and diced tomatoes topped with smoked sausage chunks Ingredients:
- 1 pound cooked rice
- 1 pack of Roger Wood All Natural Turkey Sausage, cut into medium-sized pieces
- 3 tbsp extra-virgin olive oil
- 1 large diced onion
- 2 cloves garlic minced Steps: i. Heat olive oil on a skillet over medium heat. ii. Add onions then stir fry till they become translucent. iii. Mix garlic into this mix until fragrant. iv. Add sausage pieces stirring continuously until browned. v. Serve hot over cooked rice
Other Sausage types:
Green Beans With Smoked Sausage ‘
This classic recipe is quick and easy to prepare yet tastes fantastic, ensuring that your sausage features heavily in every single bite! Ingredients:
- Half a pound of green beans washed and cut into bite-sized pieces
- One pack of roger wood smoked sausages sliced thinly
- Two tablespoons of butter or substitute with vegetable oil
- Salt and pepper for taste Steps: i. Put cooking pan on high heat and add butter/oil let it melt before adding smoked sausages. ii. Stir occasionally until sausage turns golden brown. iii. Add chopped green beans in this mix and continue stirring frequently until they become tender don’t add any water. iv. Add salt and pepper to taste. v. Serve hot.
Smoked Sausage Alfredo Pasta
This recipe is for those who want something heartier but that’s still simple to make. A mix of smoked sausage flavor mixed with creamy pasta sauce that comes together quickly in approximately 30 minutes! Ingredients:
- One pack of roger wood smoked sausages sliced thinly
- Two cups of your favorite Alfredo sauce
- Half a pound pasta
- Salt and pepper for taste Steps: i. Bring a pot filled with salted water to boiling point then pour pasta, cook according to instructions on packaging, drain- rinse well in cold water ii. On another pan over medium heat, add the sliced up sausage pieces till they turn golden brown on both sides. iii. Add pasta into this same pan stir well then pour Alfredo sauce into this mixture ensuring that it’s thoroughly coated. iv. Add extra salt or pepper if needed then serve hot.
Serving Suggestions
There are many ways to serve your Roger Wood sausage! We recommend setting up a delicious charcuterie board featuring fresh fruit and cheese cuts as accompaniments
Other options include: slice them up as a sandwich filling or dice up and serve over rice & beans so you can experience different tastes all through your dish without giving preference
Conclusion
Cooking Roger Wood Sausage couldn’t be simpler once you know your preferred method (boiling, baking, or grilling), how to source high-quality sausages (Tear-free packaging; check “use-by” dates) plus ideas on how best to include them in recipes; whether hot; cured/smoke or all-natural varieties.. The key takeaway is that figuring out how you’d like your Roger Wood sausage cooked may take some experimentation & practice but once you achieve the right blend of ingredients while using the right method- it’ll be worth it.
Q&A
- Q: What is the best cooking method for Roger Wood sausage? A: Roger Wood sausage can be cooked using a variety of methods, including grilling, baking, frying, and boiling. However, grilling is considered the best method to enhance its smoky flavor and ensure even cooking.
- Q: How long should I cook Roger Wood sausage on the grill? A: It depends on the thickness of the sausage. Generally, it takes about 10-12 minutes to cook thoroughly on each side over medium heat. Make sure to flip them frequently to avoid burning.
- Q: Can I bake Roger Wood sausage instead of grilling it? A: Yes, you can bake Roger Wood sausage in the oven at 350°F for about 20-25 minutes or until fully cooked. You can also broil them on low heat for 5-7 minutes if you want a crispy texture.
- Q: Are there any tips for cooking Roger Wood sausage perfectly? A: Yes! Always ensure that your sausages are at room temperature before cooking them, and prick them with a fork to prevent bursting while cooking. Also, avoid overcrowding and use oil or nonstick spray on the grill or pan to prevent sticking. Lastly, let them rest for a minute or two before serving to allow juices to settle evenly throughout the meat fibers.
