The blog of cooking-ez.com

Sausage broth


Sausage broth
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
5,634 5/5 based on 1 reviews
Grade this page:

Last modified on: June 28th 2023

Keywords for this post:BrothJuiceCookingWaterSausageTasteRecovery
Sausage broth
When you cook a piece of meat in boiling water, in cooking parlance, you poach it. The most common case is a sausage: you buy it raw and poach it in simmering water for a while (depending on its size) until it's cooked.
Once cooked, you drain it and use it in your recipe or dish - it's pretty classic.

What about the cooking water?

Well, it's not just water any more: during the cooking process, there's been an exchange between the water and the sausage, and you now have a cooking broth, more or less spicy depending on the number and type of sausages you've cooked in it.
It's even more fragrant if you've cooked a smoked sausage, like a Morteau sausage (the best sausage in the world, let's not forget ;-) its smoky taste will make your broth even better.
As with vegetable stock, it would be a shame to throw it away, when you can use it to great advantage in other cooking techniques.

Cooking with sausage stock

Sausage broth can be used in any type of cooking that is normally done in salted water. Here are a few ideas:

  • Rice: Excellent choice, but you'll need to cook it pilaf or in a rice cooker, where you add just the right amount of liquid. Your rice will be absolutely delicious.
  • Potatoes: Also very effective, but you'll need to cook them without the skin.
  • Vegetables in general: In all "English-style" cooking, you can replace the water with stock.
  • Pasta: Here's the counter-example: it's possible, of course, but it gives pasta little or no flavor.
  • Seafood: Fish fillets, shrimps, etc. Perfect for a combination of land and sea

The same applies to sausage broth as to vegetable broth: if you use it again as a broth (cooking vegetables, for example), there's no end to it, and it can be reused as often as you like, topping up with water.
Best of all, each time you cook it, it gets a little tougher, and there's nothing to stop you cooking another sausage in it.

To sum up: keep the water you use to cook your sausages. It's a cooking broth that can be reused for other purposes.

Lasts posts
The different cooking modes
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
4975 July 24th 2024
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,8445 June 26th 2024
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,3255 June 18th 2024
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,4635 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,8625 May 28th 2024
Other pages you may also like
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
268K 23.7 June 23th 2021
The dissociation of a preparation
The dissociation of a preparation
It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
7,8484.9 January 22th 2022
The color of the bread crumb
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...
13K4.6 April 30th 2022
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
121K 14.1 February 7th 2017
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
40K 24.6 February 8th 2018
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page