NEVER Fry Your Sausages Again — Try This BUTCHER Trick Instead!

🔗 Save Money On Meat With My Complete Butcher's Method I teach: https://frankmillerbutcher.com You put a good pack of sausages in a hot pan and two minutes later they split, the juice runs into the grease, and you're serving three out of four. That split was decided the second they hit the heat, and it has nothing to do with the sausages you bought. In this video I show you the method I use instead: a cold cast iron skillet, sliced onion underneath, half an inch of water or light beer, lid on, low heat for 12 to 15 minutes, then the lid off to brown them and a knob of butter spooned over at the very end. I also go through 8 things the meat case never tells you — fresh versus fully cooked, natural casings versus collagen, why 160 degrees is the only number that matters, and why the butcher's own sausage is usually the best buy on the shelf. At number one I show you how to make better sausage than most packs for around two dollars a pound from a pork shoulder, when the packs run four to six. One shoulder gives you seven or eight pounds for the freezer. If you've been burning the outside and finding pink in the middle, or you just want to stop paying double for seasoned ground pork, this one's for you. CHAPTERS: 00:00 – The Split Sausage Problem 01:26 – Never Poke Your Sausages 02:46 – Why Casings Split 04:06 – The Cold Skillet Method 05:32 – Browning And Butter Last 06:41 – Why Butter Goes Last 08:04 – Know What You Bought 09:34 – What The Casing Tells You 11:03 – The Fat Is The Point 12:42 – Simmer, Never Boil 13:57 – Which Liquid To Use 15:13 – Cook To The Number 16:31 – The Butcher's House Sausage 18:14 – The $2 Per Pound Cut 19:28 – Grinding And Seasoning At Home 20:49 – Sausages On The Grill 21:42 – Freezing Sausage Properly 22:26 – What To Ask The Butcher 23:13 – How Restaurants Do It 24:41 – Cutting Both Open 25:50 – The Whole Method Again 27:24 – Your Homework This Week #Butcher #Sausages #HowToCookSausages #ButcherTips #CastIronCooking #PorkShoulder #BostonButt #HomemadeSausage #MeatTips #SaveMoneyOnMeat