Sausage: to sear or not to sear?

[ProfMagoo(ret)]

When pan frying sausage, nothing fancy (e.g. we like Bass Farm pork sausage), do you prefer:

(i) a sear on the outside with the inside still soft (but cooked, of course) or
(ii) cooked at a low enough temperature to keep the outside lightly done whilst the inside comes to temperature?

 

[jimmyjames8]

Yes...i'll eat it anyway you fix it.

 

[Geezer]

(i) I like a little sear on the outside.

I also like (iii), crumbled up with eggs scrambled in them.

 

[BowWow]

Little sear on the outside.

 

[Murph XIII]

Absolute outside sear

 

[Miss Lily]

Depends on final application.

If part of sandwich, I like it soft/no crust.

As a side on the plate with eggs, I like the crust for texture.

 

[ProfMagoo(ret)]

Depends on final application.
As a side on the plate with eggs, I like the crust for texture.

I was thinking this (btw, really good with Toaster Struddel for a sweet and spicy combo), but I do like sausage + egg bagels.

 

[Chihuahua Floyd]

Sear it for all applications.
CF

 

[CZfool68]

A sausage by itself could use a little sear or color. The browning process adds flavor. That is a good thing.

 

[Miss Lily]

I was thinking this (btw, really good with Toaster Struddel for a sweet and spicy combo), but I do like sausage + egg bagels.

The fried green tomato was the texture on my sausage biscuit this morning.

 

[BatteryOaksBilly]

Seared with a piece of "light" bread. Sto bought bread and matching length meat=ROLLUP!!!!!!!!!

 

[Spartan]

I never sausage a ridiculous thread

 

[larryh1108]

Gotta have the outside caramelized.
Adds a ton of flavor.
It's like bacon... gotta have some crispness to it or it's just a limp di.... piece of greasy meat.