How long should I boil Italian sausage in meat sauce?

Answer 1

Hi, I don't know how long anyone else does, but...the way my dad does it is this...
First, you cook the sausage in a frying pan over medium heat until it is slightly pink inside...this gets rid of all the grease, which turns you sauce bitter....and, it reduces the casing so your sausage won't be tough...
Next, put it into a large pan, the one you cook your sauce in, and SIMMER...not boil!! It needs to be in there at least four hours....
Cooking your sausage first does not remove any of the flavor from the sauce at all! And, it ensures that your sausage will be tender, and absorb the flavors of the sauce.
Either way you do, good luck!

Answer 2

It depends on what kind of sauce you want. Some people use sausage as the meat in their bolognaise rather than the traditional tri-mix meat blend (pork, beef and veal).Others cook the sausages and serve them whole next to the pasta and sauce. Served this way the sausage can be long cooked in a sauce or grilled and served next to pasta. The former will produce a sauce that has more sausage flavor but the meat will not be as juicy and tender as the latter which is my preference. Just grill or sautee the sausages separately from the sauce. I make my own sauce. Just a basic mirapoix (equal parts onion, carrot and celery finely chopped---I shred the carrot) salted and sauteed in olive oil, until beginning to carmelize (5-7 min) add about a tablespoon tomato paste and cook about a minute to carmelize as well, season with pepper, oregano/basil/thyme (whatever your preference). Add a can of either crushed tomatoes or whole tomatoes that you hand crush, a couple basil leaves, about 1/2 cup of water a bit of honey to sweeten sauce to your taste. Bring to bubbling simmer and reduce to low simmer. Stir occasionally for about 20-30 minutes. In the end you want a pretty thick sauce, you can add some fresh olive oil at the end if you'd like as well as some grated parm to the sauce (keep salt content in mind if adding cheese to sauce). Really just a basic sauce. The real key is to cook your pasta to just under al dente (save some pasta water here) then add it into smaller pan/pot that has an appropriate amount of sauce (maybe 1/2 cup per serving) and a bit of the pasta water and finish cooking the pasta off in the sauce. It does two things, the pasta absorbs some of the sauce flavors into it and the pasta water (rich with starch) acts as a thickener which imparts a velvety texture rather than a watery one to your sauce. Good luck with your meal.

Answer 3

You don't boil sauce. Cook the sausage in the oven or on top of stove in frying pan til done. Then add to sauce. The more you cook it in sauce, the tenderer it gets. Also the casing gets more tender, easier to bite into.

Answer 4

If you use cooked, ready to eat Italian sausage it doesn't need to be cooked very long to make it safe. In fact if cooked too long it seems to reduce the eating quality of the sausage. If you use raw or ready to COOK Italian sausage, cook to doneness before adding it to the sauce. Then you won't have to cook it in the sauce so long.

Answer 5

Actually, cook them seperate first! They are quite fatty so here's what to do.

Remove sausage from casings and sautee, breaking into pieces. Fry until brown. Remove from pan with a slotted spoon to drain fat and place on paper towels to blot excess fat. Put into sauce with the other ingredients and you're set!! All the flavor without the excess fat!

Answer 6

you don't...cook it in skillet or a pan...with a little water in the pan till its brown all over...then cut it up (if you want) and put it in the sauce until the sauce boils...let it simmer and serve...

*flavor hint* cook onions with the sausage and you'll be surprised at the taste!

Answer 7

8 to 10 minutes

Answer 8

until the internal temp. is 165*f

Answer 9

shouldn't you brown it in a pan first?

Answer 10

3 days at least