Name: How to Cook Winter Squash in the Microwave
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Variable
Ingredients: A microwave oven; your desired winter squash; a microwave save dish; water; a knob of butter and some seasoning to finish

I had picked up some sausages from Beck Farms at the Farm Market the other day when I was out shopping with my sister. I decided that I was going to cook them today and make myself a delicious Sausage Supper. They were frozen when I bought them, so I took them out and left them in the refrigerator overnight to thaw.

Many, many years ago my sister-in-law taught me how to cook sausages the way she had been taught at the Cordon Bleu. I was so young at the time and very inexperienced. The only way that I had ever cooked sausage was the way my mother had. Fried to death. In a Skillet.

We only ever had one kind of sausage at home when I was growing up. Simple ordinary breakfast sausages that our mother bought at the store. Sausage was considered too expensive to eat for breakfast however, so we always had them for supper. With boiled potatoes and a vegetable on the side.

I never liked them. Our father used to like to dip his in mayonnaise and I admit that it did make them a bit more palatable, but they were still not my favorite thing.

Not until my sister-in-law introduced me to "good" sausage and showed me how to cook them properly. Nice thick and meaty sausages, artisanal I suppose. There was a whole world of difference between them and the ones my mother had served. Simply put, I fell in love.

And I have been loving them ever since.

In the U.K. they had beautiful sausages and every area of the country seemed to have their own kind. Each butcher as well. You could not go very far wrong in buying, cooking and eating a good Butcher's sausage. Thick, rich and meaty with a good flavor. Just fat enough. With skins that snapped when you bit into them.

My favorites were the Cumberland Sausage, that came from Cumbria and the Lake District. They had a distinct peppery flavor and when done properly had a pinkish color inside. You could buy them in a coil rather than divided into links. They were some good.

But I digress. Back to the cooking of these sausages.

Back in the 1970's my sister-in-law taught me to simmer/poach the sausages first in some water with a bit of lemon juice added. This seals in the moisture and fat, giving you a much juicier finish. It also helps to cook the sausage evenly and prevents the sausage from burning on the outside before the interior is cooked. After this initial cooking they are then briefly pan fried to crisp up the skins and give them a golden-brown color.

The end result is a sausage with a lovely moist interior, perfectly cooked, tender and juicy with a beautifully browned skin. They also tend to hold their shape better. Sometimes they can come out slightly sticky depending on the type of sausages and the fat used to fry them in. I like to fry them in a mix of butter and oil.

It was only after I had thawed the sausages out that I realized they were Octoberfest Sausages. DUH. I was not that observant when I was buying them, I guess. I saw tasty sausage and leapt at the opportunity to purchase them. In any case they did come out delicious. I panfried them with a bit of cabbage after poaching them because I knew that the two things would go very well together.

I also cooked some winter squash to go along with them in the microwave and some Swede/rutabaga, carrots and mashed potatoes.

Yes, this WAS a feast. The Hobbit in me was very happy.

Cooking squash in the microwave is an easy thing to do and yields perfectly cooked squash every time. Never mush or too wet. It always comes out perfect!

I have cooked whole Swede/rutabaga in the microwave before also. It works beautifully. You can find a video on how to do that here. Its a very simple and easy way of doing it.

Yield: Variable

Author: Marie Rayner

How to Cook Winter Squash in the Microwave

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This is a simple way of cooking winter squash which yields a nice result. Perfectly cooked, never mushy or too wet.

Ingredients

A microwave oven
your desired winter squash
a microwave save dish
water
a knob of butter and some seasoning to finish

Instructions

Wash your squash (s), pat dry (no need to peel) and prick them all over with a fork. Place into a microwave safe dish. (whole)
Microwave them on high for 2 minutes. Remove from the microwave.
Carefully cut the squash (s) in half lengthwise. Scoop out any seeds and discard.
Place back into the dish cut side down. Add water to about 1/4 of an inch up the sides.
Return to the microwave and microwave on high for 8 minutes.
Remove from the microwave. Flip them over.
Return to the microwave and cook on high for a further 4 to 6 minutes or so, until tender, checking them every couple of minutes. A knife should pierce them easily.
Remove from the microwave. Cool, just until you can handle them.
Scrape all of the flesh out into a bowl. Season to taste and stir in a knob of butter.
Serve hot.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

HOW TO COOK THE SAUSAGE

This is the way my sister-in-law (who trained at Cordon Bleu) taught me how to cook sausage, many, many years ago now. They come out perfect every time.

Place the sausages into a saucepan. Cover with cold water. Add the lemon juice.
Bring to a boil then reduce to a simmer, skimming off any foam. Simmer for 8 to 10 minutes. Drain well.
Heat a skillet over medium-high heat. Add a knob of butter and a splash of oil. Once the butter begins to foam add the sausage.
Turn the heat down to medium and cook the sausages, turning them frequently until they are browned all over and the interior temperature measures 160*F/71*C for pork, beef or veal, 165*F/74*C for chicken or turkey.
Serve hot with your favorite sides.

WHAT TO SERVE WITH COOKED SAUSAGE

Cooked sausages are lovely served as a main dish with some mashed potatoes and gravy and a few vegetables on the side. Today I served mine with some mashed potatoes, sauteed cabbage, winter squash, rutabaga and carrots.

They are also lovely served in a steamed bun with some heated sauerkraut, depending on the type of sausage, and some mustard.

You can make a tasty gravy from scratch using this recipe here.

Pork sausages are also very nice served with applesauce and pickled red cabbage.

FREQUENTLY ASKED QUESTIONS

HOW LONG DO THESE NEED TO COOK?

That depends on the thickness and the type of sausage. If you check the internal temperature with a food thermometer you will know exactly when they are properly cooked.

WHAT KINDS OF SAUSAGES SHOULD I USE?

You can use any quality thick sausage and cook it in this manner. Pork, Veal, Beef, Lamb, Chicken. All come out beautiful when done this way.

WHAT TO DO WITH LEFTOVERS?

Refrigerate any leftover sausages promptly, tightly wrapped and then use within 2 to 3 days. You can make a really delicious sausage hash using chopped up cooked potato, chopped cooked sausage and chopped onions. Simply fry in butter until golden brown.

Pin this recipe to your Main Dish, Cooking Techniques, or Sausage boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: 4 servings

Author: Marie Rayner