Sausage Links in the Instant Pot

There is a post to the Animals Spotted page today about Egyptian Geese.

Granted, this dish doesn’t look very exciting, but I can assure you that it was really a very satisfying and delicious lunch. I added sauerkraut and apples to the noodles as they heated, with a good sprinkling of caraway seeds (after I took the photo!).

I think I probably had a salad of field greens and tomatoes with it, since that was the “program” nearly every day last week.  I had a big box of the field greens, and we ate them at nearly every lunch.

I tried something entirely new – at least to me.  Instead of cooking the sausages in the usual way, I tried them out in the InstantPot.  Usually I put them in a big frying pan with some water to cook them through, and then, when the water had all evaporated, I would brown them by rolling them around for a while in the resulting grease that cooks out of them .  This produces a pretty dry sausage, and I was looking for a way to make them a bit more moist.

There are two kinds shown below.  There are ten of the beer brats in the bottom layers, and the five top ones are hot Italian links.  As you can see, I staggered them, but otherwise, just piled them up on a rack in the InstantPot and put about a cup of water in the bottom of the pan.

I set the cook time for twenty minutes, but by the time it had come up to pressure, and the pressure had dropped, about an hour had elapsed.  This seemed like a reasonable amount of time, especially since it could be done at any time, and the sausages reheated for serving forth.

Cook’s effort was equal to just about nil.  Open the packages and stick ’em in the pot.  Punch buttons.  Go away and do something fun.

As you can see, this produced fifteen sausages that were used in all sorts of dishes and pizzas.

BONUS:  The broth you see at the bottom was VERY flavorful, and I used it to make lentil/split pea/barley soup (1) that was very delicious.  I added some sautéed celery, carrots, and onion to the soup.  Coincidentally, I had made a loaf of Country Wheat Bread, and the combination was just perfect.

(1) I make this sort of soup in a Nissan-Thermos vacuum bottle, which takes almost no effort at all.  Briefly, you preheat the vacuum bottle with boiling water, pour it out, and then put in the grains/legumes.  Bring the water back to the boil and pour the appropriate amount into the vacuum bottle and cap it.  Put it on its side, slightly elevated, so that the water and legumes are evenly distributed.  Leave it alone for several hours.

When you are ready to make the soup, sauté the veggies and add the contents of the vacuum bottle.  A bit more cooking is sometimes required, but usually I’ve found that the legumes and barley are perfect at that point, retaining their shape, yet soft.  If you prefer the mushier consistency of canned “split pea soup”, then you may want to cook them a bit more.

If you have bits of meat leftover, now is the time to put them to good use.  This goes for any other bits of veggies that might be lurking in your refrigerator.

I usually serve it over rice, because we like rice, but the barley is sufficient grain, really.  Crispy herb bread is also very nice, but Triscuits or other crackers will do!

Note:  Although I use this “soak” method for a lot of grains and legumes, I have NEVER been successful in making white rice come out right.  Brown rice is perfect, but the white always comes out inedibly gummy.  Warning!

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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17 Responses to Sausage Links in the Instant Pot

  1. Holly says:

    Paul purchased an InstantPot last year or so. He loves it for making a quick chili, although he found out that cooking it just a few minutes too long means the beans disintegrate! I prefer cooking stews and chilis in winter all day long in a crockpot, just so I can enjoy the way the house smells for hours, but the InstantPot certainly speeds things up when we have to!

  2. That’s a tasty dinner! 🙂
    As for the rice, did you ever try Basmati rice? I find it is the best.
    Check this link, for my method. Maybe this will work for you.
    https://ronitpenso.wordpress.com/2015/03/08/shrimps-with-peppers-and-herbs-on-basmati-rice/

    • judilyn says:

      Yes, we’ve eaten a lot of Basmati rice. I have it in both white and brown varieties. We actually got tired of it after a few years and went back to plain rice – brown and white. I still have a big pile of wild rice, too. Your method to make rice is exactly the way I do it – always. Sort of a “pilaf” without going overboard. Although I don’t boil/simmer it for 20 minutes. Maybe it’s the altitude here, but ten minutes seems to do it for me. I usually let it sit for about half an hour to an hour before using it, but it CAN be used after about 15-20 minutes of resting. I’ve been making it in my 10-inch Calphalon deep-ish sauté pan, and that has come out the best ever. I did it in the InstantPot for a while, and that was good, too, but doing it in the Calphalon is my favorite method du jour.

      • How interesting! I knew the altitude makes a difference, but didn’t think it can be as much as half of the cooking time. You guys are saving energy! 🙂

      • judilyn says:

        Drop back a minute of boil time, and add five minutes of stand time, and see what happens. There is a lot of energy stored in the rice itself, the heavy pan, and the electric burner. Unless you use gas, of course. But even with gas, there is a certain amount of stored heat in the grid over the jets.

      • I usually use gas, and it never worked with less than 20 minutes. I’ll try it when I’m in a kitchen with electric range (which I hate!).

      • judilyn says:

        Sea level and thickness of pan can play into it. I’ve used both gas and electric successfully, but if forced to choose one over the other, I’d go for electric.

      • To each their own… Though all professional kitchens use gas.

      • judilyn says:

        When gas is OFF, you know it is OFF – a real benefit for professional use. My usual use of propane is in the motorhome where it is subject to being blown out fairly easily. And much more difficult to control volume of flame. Professional ranges are no doubt better calibrated, and are not subjected to breezes blowing through the kitchen every time someone opens the door! ;->

  3. taphian says:

    Sauerkraut and sausages, that’s a German food. I love it and it’s very healthy. Virtual hugs, Mitza

    • judilyn says:

      I keep a big jar of sauerkraut in the refrigerator and find that I pile it on a lot of things for extra zing! When I was a little girl, one of my aunts would drink straight sauerkraut juice. It made me shudder at the time.

      • taphian says:

        We usually make sauerkraut with little pieces of fried bacon together with potato dumplings and sausages.

      • judilyn says:

        I always cook up a whole package of bacon at one time – some completely finished and some halfway done. Then I use the pieces in cooking in ways like you mention. It is amazing how much zing half a piece of bacon can add to a dish – just a bit of a happy surprise taste – not as a real ingredient.

      • taphian says:

        that’s right.

  4. chefkreso says:

    Wonderful post and an even better dish!

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