How To Cook Patton’s Hot Sausage Patties?

Bring two-thirds of a cup of water to a boil in a big skillet. Turn down the heat, cover, and add the sausage. Cook, rotating once, for 10 to 12 minutes, or until well cooked. Drain the water and cook for 3–4 minutes, turning frequently, if browning is desired.

For kids under the age of five, slice links lengthwise before cutting into bite-sized pieces.

Louisiana Hot Sausage

I could immediately tell what was cooking in my kitchen as soon as I walked inside my home—hot sausage! It didn’t matter who was cooking, if it was a po-boy, or if the meat was for a side dish. I only cared about whether there would be enough for me.

I’ll do my best to convey the unique experience of hot sausage that only a true New Orleanian could understand. How the aroma of it cooking alone makes you happy, cheery, and makes your mouth water in anticipation of the first bite. Even my little children run excitedly when they see what they call a “Hot Sausage Burger” because it is so incredibly addictive. Even though the babies are from Minnesota, they have no idea better because it is ingrained in their souls. For my family and myself, Patton’s Hot Sausage’s distinctively excellent flavor evokes warm, comfortable memories. Actually, I get that sense from everything New Orleans, but now I’m talking HOT SAUSAGE!

You might wonder, “What precisely is hot sausage?” I’ll begin by outlining what it is not. It is a sausage that is exclusively available in New Orleans; you cannot purchase it at your local supermarket. In reality, finding it outside of New Orleans is entirely dependent on luck. You might find it in Houston, Texas, and other regions of Louisiana. It’s not a red hot link, a hot Italian sausage, a andouille sausage, a Cajun sausage, or any of the other sausages that try to pass for authentic New Orleans hot sausage.

First off, don’t bother if the red and white bucket contains anything other than Patton’s Hot Sausage. It has to be Patton’s, plain and simple. The business, now based in Bogalusa, Louisiana, was founded in the 9th Ward of New Orleans.

With a special combination of seasoning and spices, New Orleans Patton’s Hot Sausage is made of beef rather than pig. Hold on, exactly like a conventional sausage link, the casing is made of swine skin; perhaps this explains why some people prefer the patties. Please, no pork. Both the patty and the link varieties have the same flavor. On a Hot Sausage Po-Boy, a patty will be served; cheese, please. The cheese counteracts the spiciness, to which I have grown unused since moving to Minnesota.

Now that the skin has crisped up and the smoke has added a whole new dimension of flavor, I’m willing to risk a little tongue and butt scorching.

Aside from that, I adore hot sausage served as the morning meat with buttery, cheesy, creamy grits and over easy eggs. That is a great method to get over a hangover in New Orleans.

Get a Hot Sausage Po Boy at Gene’s Po-Boy on Elysian Fields Avenue & St. Claude Avenue when you visit New Orleans.

It is rather simple to locate and is only a short ride on the streetcar from Frenchman St. Gene’s is open twenty-four hours a day, and Jay Z and Beyonce have been sighted there. Anything is possible, and one of the best Po-Boys in the city can be found at Gene’s Po-Boys. OMG, I adore their french bread!

Instructions

Olive oil should be lightly applied to your tenderloins before you season them with one of the following ideas.

  • Dry Rub by Patton (use sparingly)
  • Make your own rub by combining Worcestershire sauce, granulated garlic, butcher’s black pepper, and kosher salt.
  • Try one of the other rubs we carry. All three of them—3 Beer, Happy Holla, or Running Wild—come highly recommended.

Cook for 15 minutes on a grill set to medium heat before flipping. This method should be continued for a 45-minute total cook time. Cooking on aluminum foil with a light olive oil coating is possible (watch for flare ups). Avoid pressing or stabbing the flesh because doing so will make the juices pour out and reduce the meat’s tenderness and color to their optimum levels. Brush Patton’s Bourbon Glaze on for the final three to four minutes of cooking if you truly want to wow your guests, and let it caramelize. To prevent the sugar in the Bourbon Glaze from burning, do this last. A meat thermometer should read 125 degrees Fahrenheit for a medium-warm pink center. Then adjust the cooking time.

How much time should hot sausage patties be cooked on the stove?

Always defrost food before cooking it. Use a cooking or meat thermometer to check that the product has reached an internal temperature of 160°F to guarantee that it has been cooked sufficiently.

  • Add patties to a medium-hot skillet.
  • Turning the patties frequently, heat for 10 to 12 minutes, or until the sausage is cooked through and browned.
  • Aerator should be heated to 390°F. Put patties in the air fryer basket in a single layer.
  • Sausage should be cooked for 6-7 minutes, flipping once, until it is browned and internal temperature reaches 160°F. To make sure the sausage is cooked through, use a meat thermometer.
  • In the multi-cooker insert, arrange the sausage in a single layer. Choose the “Saute” option. Sauté sausage for about 6 minutes, flipping links frequently, until browned.
  • Add half a cup of water slowly.
  • Choose the “Egg” setting; lock the pressure cooker’s lid and close the vent.
  • For about one minute, cook. Release the pressure slowly, then take off the lid.
  • When the internal temperature of the sausage reaches at least 160°F, it is considered fully cooked. To make sure the sausage is cooked through, use a meat thermometer.

How should sausages be prepared?

  • Before cooking, let the sausages come to room temperature.
  • Avoid poking them.
  • A heavy-bottomed frying pan should be heated to low to medium heat.
  • About a teaspoon of grease should be added to the frying pan.
  • In the pan, put the sausages.
  • The sausages should be taken out of the pan and given some time to rest.
  • Serve

What country produces Patton hot sausage?

For many years, the New Orleans region has been the home of the renowned Patton’s Sausage Company’s hot sausage production. Bogalusa, Louisiana is the location of Patton’s Sausage Co.

On a stove, how are frozen sausage patties prepared?

Always adhere to heating directions. Do not keep refrigerated past the package’s expiration date. Up until use, it is possible to freeze. Heat straight from the fridge for optimal results. Using a microwave oven with a 1100 watt capacity, instructions were created. Heat times may need to be altered because ovens differ. A

1. Take 2 patties out of the plastic bag.

2. Put on a dish that may be microwaved and cover with a paper towel.

A

A 3. High in the microwave: 35–40 seconds, or until hot, when chilled 65–70 seconds, or until hot, for frozen. A

1. Take the desired number of patties out of the plastic bag.

A

2. Put inside a cool nonstick skillet.

A

3. Cover the skillet and heat it to medium.

A

4. Brown patties evenly by rotating them occasionally. 6-7 minutes, or until heated, when chilled. 8–10 minutes, or until hot, for frozen. A

Caution! Product will be in demand! Take care when removing and uncovering! Before eating, allow to cool for a minute. Enjoy!

How do you tell when a sausage is done?

As raw meats may contain hazardous viruses, bacteria, and parasites, doing so not only compromises the food’s flavor but also increases your chance of developing food poisoning (8).

The sausage may appear crispy on the outside yet still be raw inside.

You can use a meat thermometer to check the interior temperature to see if it is finished. Sausages should be heated to 155–165°F (68-74degC).

They can also be properly cooked and kept moist by boiling them first, then cooking them in a skillet or on a grill.

The best methods for cooking sausage are boiling and baking, while deep frying is the least healthy method because of the extra fat and calories it contains.

What is spicy sausage from Louisiana?

A hot link, also known as a “red link,” “Louisiana red hot,” or “Louisiana hot link,” is a sort of sausage popular in Southern American cooking, including barbecue, soul food, Cajun, and Louisiana Creole. It is also a component of Texan and Chicago, Illinois, cuisine. The hot link is often made with either beef, pig, or a combination of the two. It occasionally appears as a component in other meals like gumbo and jambalaya. Some businesses in the United States mass-produce hot link sausages.

Do hot dogs contain beef or pork?

There are two types of Italian sausage: hot and sweet. Usually made from pork, hot sausage is seasoned with salt, garlic, anise, and red pepper flakes. Pepper flakes are not present in sweet sausage, but it otherwise is the same.

How long should sausages be cooked in a frying pan?

Heat 1 tbsp of oil in a frying pan before adding the sausages to cook. The sausages should be gently cooked in the oil for 10 to 12 minutes, turning periodically, until fully done. Additionally, you can bake sausages in the oven (a useful technique to utilize if you’re simultaneously cooking something else in the oven).

Without a thermometer, how can you determine whether sausage patties are done?

Although delicious, sausages can be challenging to prepare. With or without a meat thermometer, here’s how to determine when they are done.

Sausages are a genuine favorite with carnivores because they are hearty, pungent, and delicious. And for good reason: a single pack of sausages may affordably feed the entire family, and most respectable stores carry a variety of sausages.

How can you know when the sausages are finished cooking once you’ve removed them from the grocery bags and placed them on the hot skillet? (And anyway, what’s the issue with how well the meat is cooked?)

According to the Food Safety and Inspection Service of the USDA, sausages that are raw or undercooked may contain harmful germs that can make you ill. Sausages must be cooked to a minimum internal temperature that is particular to each type of meat in order to be considered safe to consume.

48 million Americans are ill from food-borne illnesses each year, according to the Centers for Disease Control and Prevention. Of these, 3,000 die and 128,000 are hospitalized.

Use a meat thermometer to determine when the sausages are finished cooking. To obtain an accurate reading, insert the probe’s tip into the end of the connection and wait a short while. For beef, pork, and lamb, the internal temperature of the sausage must reach 160°F (70°C), whereas for chicken, duck, geese, and game birds, it must reach 165°F (74°C).

You can use a meat thermometer without having to pierce the sausage casings. If you do, the meat’s fluids will lose their moisture, resulting in tough, dry sausages. The small opening on either side of the sausage where it was twisted into links is where the tip of the meat thermometer should be inserted.

(You won’t spend much money on a good instant-read meat thermometer, but you can take your cookery to new levels with it. If in doubt, look at my recommended meat thermometers.)

Nevertheless, not everyone reading this essay has a meat thermometer on hand, and some readers don’t have any plans to get one.

Turn the sausages over about every two minutes or so until they are evenly golden brown. Once one of the sausages has been removed from the heat, cut it in half crosswise towards the end. Firm, juicy, and taupe in color, it will indicate doneness. It will be tender to the touch, bleeding inside, and pink if it is undercooked.

The method described above can be used with pan-fried, grilled, and oven-roasted sausages. The universe of boiling bratwursts and other sausages is unique.

For example, let’s say you’re quickly frying the sausages so you can cut them up and add them to a stew. Cut a chunk the size of a quarter from one of the ends of one of them to see if it is finished.

As you intend to sandwich the sausages between hot dog buns, let’s assume that you will need to cut them into halves anyhow. No prizes for guessing which one to cut into halves to determine whether they are finished.