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Ask the AJ's Expert

At AJ's Fine Foods you'll find we are more than the products and delicacies in our aisles. The critical component of the AJ's experience lies in the spirit and expertise of our team members. Here you'll find your opportunity to ask questions and have our culinary experts share their knowledge with you.

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This Week's Question:
Do your experts have some tips on how to cook sausage?

AJ's Expert Answer:
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  • It is easiest to use a large nonstick skillet to prevent sticking. Even with the nonstick skillet, you may want to coat it lightly with a cooking spray.
  • Another method is to add a little water and cook the links covered.
  • Do not cook over more than medium-high heat. High heat will cook the sausages too quickly causing the skins to burst and blacken the outside before the meat inside is cooked through. Slower is better. You can use a low heat and leave the sausages to slowly cook unattended, turning every 10 minutes or so. This method can take an hour or more, but if you have the time, it will produce a moist, flavorful sausage.
  • Make sure you use kitchen tongs to turn the sausages while cooking to prevent piercing the skin.
  • To test if they are done, cut one of the links in half and check the center for pinkness and touch to see if heated through. To be completely safe, use a meat thermometer. Links are done when internal temperature is at least 165°F.

  • Baking can dry-out your sausage, so you will want to baste them while cooking or use a marinade and bake them with some liquid.
  • Preheat oven to 200° - you don't want to bake them at a high temperature.
  • Put the sausage links in a baking pan and bake until the internal temperature reaches 165°F. This should take between 30 - 45 minutes.

    Grilling: Our Butcher's personal favorite
  • Grilling adds a wonderful flavor to sausages and is a favorite cooking method especially in the summer.
  • You can grill raw sausage links, but poaching them first will make grilling easier and ensure they are cooked through and not burned on the outside. Do not pierce the skins. This will release the fat and juices and create flame flare-ups that will burn the sausage and dry out the inside.
  • Cook over a low flame using a gas grill, and cook slowly to prevent the skins from bursting. For a charcoal grill, wait until the charcoal has some white ash and is not too hot.
  • You can cook with the grill lid down to heat the sausages through.