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.
4,788 1 5
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.

Back to top of page

Lasts posts
Cutting soft cheeses
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.
5735 February 20th 2024
It's spinning too fast!
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...
3,7485 November 12th 2023
When I was a kid, I didn't like...
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?
3,4085 November 5th 2023
How easy is it to chop herbs?
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
5,3675 September 12th 2023
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
5,815 September 5th 2023
Other pages you may also like
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? .
117K 14.1 February 7th 2017
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.
52K 24.2 June 21th 2017
The 3 secrets of Parisian flan
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
6,9324.7 July 21th 2023
Fruits which can ruin your jelly
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
66K4.0 March 6th 2013
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.
264K 23.7 June 23th 2021
Post your 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