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.
8,083 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
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 20255955
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 20251,4655
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 20252,990
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 20243,4225
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,5525

Other pages you may also like
The first breads of humanity?
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.
February 16th 201911 K5
Remove bones from fish
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
October 16th 202111 K5
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201360 K4.5
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21th 201761 K 24.2
Kitchen ovens
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
May 16th 202029 K4.4
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