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.
8,503 5/5 (1 reviews)
Grade this page:
Keywords for this post:BrothJuiceCookingWaterSausageTasteRecovery
Last modified on: June 28th 2023
For this post: Comment Follow Send to a friend
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
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20251,952 15
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20251,8845
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20252,2115
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20253,673
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20244,1235

Other pages you may also like
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28th 201841 K4.3
A memo of utensil weights
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
May 9th 201125 K4.6
 The super powers of cornstarch
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
January 14th 202212 K
Roasting spices
Roasting spices
If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...
October 30th 20207,1814.9
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16th 202131 K4.5
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