Pan-Braised or Gently Simmered, Both Are Delicious
Smoked sausages are a staple on tables across the Balkans and Central Europe, and a good one needs very little to taste great. Gentle cooking in white wine brings out the smoky, savory flavor and keeps the sausage juicy. This recipe shows two simple methods: one where the sausages are braised in wine and water and then browned in their own fat for a crisp, golden skin, and one where they are simmered with onion, garlic and a bay leaf for a milder, more tender result.
Both methods use only a handful of ingredients and take less than half an hour. Serve the sausages hot with sauerkraut, roasted potatoes or a hearty bean stew, and you have a simple, filling meal.
Quick facts
- Prep time: 5 minutes
- Cook time: about 15 minutes (pan-braised) or 25 minutes (simmered)
- Serves: 2 to 4 (about 500 g / 1 lb sausages)
- Difficulty: Very easy
Ingredient Notes
Sausages. This recipe is for smoked sausages, such as Balkan-style smoked pork sausages, kielbasa or any good-quality smoked pork sausage. Most smoked sausages are already cured and only need to be heated through, which is why the cooking times are short. If you are using fresh, raw sausages (not smoked), cook them until the inside reaches 160°F (71°C), and allow more time than listed here.
Wine. Use a dry white wine you would be happy to drink. Water mixed with a spoonful of vinegar, or light stock, can replace it if you prefer to cook without alcohol.
Fat. Traditional recipes use lard, which gives excellent flavor and browning. Neutral oil or butter also work.
Ingredients
Pan-braised and seared sausages
- 4 smoked sausages (about 500 g / 1 lb)
- ⅘ cup (150 ml) water
- ⅘ cup (150 ml) dry white wine
- 1 tablespoon lard or oil
Simmered sausages
- 4 smoked sausages (about 500 g / 1 lb)
- 4 cups (1 liter) water
- ⅘ cup (150 ml) dry white wine
- ½ small onion, cut in half
- 1 garlic clove, lightly crushed
- 1 bay leaf
- A few black peppercorns (optional)
Instructions: Pan-Braised and Seared
1. Prepare the sausages
Score each sausage diagonally in a few places with a sharp knife. This lets the fat escape and stops the casing from bursting.
2. Start the braise
Place the sausages in a wide, heavy-bottomed skillet. Add the water, wine and fat. Bring to a gentle simmer over medium-low heat and cook, uncovered, turning occasionally.
3. Let the liquid evaporate
Continue for about 10 to 15 minutes, until nearly all the liquid has evaporated and only the fat is left in the pan.
4. Brown
Lower the heat to reduce splattering. Brown the sausages in the remaining fat for 2 to 3 minutes per side, until they are golden and the skin is slightly crisp. Serve right away.
Instructions: Simmered
1. Build the broth
In a medium pot, combine the water, wine, onion, garlic, bay leaf and peppercorns, if using. Bring to a boil.
2. Simmer the sausages
Add the sausages and reduce the heat so the liquid stays at a gentle simmer, not a rolling boil, since hard boiling can split the casings. Cook for about 25 minutes, until the sausages are hot all the way through.
3. Serve
Lift the sausages out of the broth and serve hot. The broth is smoky and savory, so strain it and keep it for soups or bean stew (taste it first, as it can be salty).
What to Serve with Smoked Sausages
- Sauteed sauerkraut (a classic pairing)
- Roasted or pan-fried potatoes
- Roasted cauliflower or mixed roasted vegetables
- Bean stew or lentil soup
- Mustard and horseradish
- Fresh bread
- A simple cucumber or cabbage salad
Tips for Success
- Score, but do not overdo it. A few shallow cuts are enough. Too many let all the juices run out.
- Keep the heat gentle. High heat splits the casing and dries the sausage.
- Watch the pan when the liquid is almost gone. This is when the sausages brown quickly and splatter, so reduce the heat.
- Pat sausages dry if they are very wet before browning, for a crisper skin.
- Do not pierce them while cooking. Turn them with tongs, not a fork.
- Taste before salting anything. Smoked sausages are already salty, and so is their cooking broth.
Storage and Reheating
Cooked sausages keep in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet over medium-low heat, in a 350°F (175°C) oven for about 10 minutes, or briefly in the microwave. You can also freeze them for up to 2 months and thaw them in the fridge overnight.
Frequently Asked Questions
Do I have to use wine?
No. You can use water with a spoonful of white wine vinegar, light chicken stock, or beer. The flavor will be slightly different but still good.
Do I need to cook smoked sausages at all?
Many smoked sausages are fully cured and safe to eat as they are, but heating them improves the flavor and texture. Check the packaging, and fully cook any sausage that is labeled raw or fresh.
Why did my sausages burst?
Usually the heat was too high, or the sausages were not scored. Use a gentle simmer or medium-low heat and cut a few shallow slits.
Can I bake them instead?
Yes. Place the sausages in a baking dish with a splash of wine and bake at 400°F (200°C) for 20 to 25 minutes, turning once, until browned and hot all the way through.
Can I cook them on the grill?
Yes. Grill over medium heat for 8 to 10 minutes, turning often. Smoked sausages only need to be heated through and browned.
What can I do with the leftover broth?
Strain it and use it as a base for bean soup, lentil soup, potato stew or sauerkraut dishes. Taste it first, because it can be very salty.
