How to cook an Oyama Fresh Sausage
Do not boil (except Weisswurst), microwave, overcook or prick. Core temperature must reach 165F (74C) on a meat thermometer
Pan-fry – preheat pan, add a small amount of olive oil or butter
Brown sausages in a covered pan over medium heat for approx. 10 minutes. Turn and brown on the other side an additional 10 minutes.
Tip: You can add a few tablespoons of water if sausages are browning more than you like.
BBQ
Medium heat, lid on, turn several times, 20-25 minutes
Oven
Preheat oven to 400F
Place sausages on rack or shallow pan
Roast 20-25 minutes, turning to brown on all sides
Simmer
In soups, stews or sauces for approximately 20 minutes
How to thaw an Oyama Fresh Sausage
Overnight in the fridge
If in a rush, for 2 hours in cold water
Tip: For best flavor, eat within 2 months of freezing
How to take the casing off an Oyama Fresh Sausage
for use in stuffing or pizza topping
We use only natural casings on our sausages
Place the sausages in a bowl and cover completely with cold water for around 3-4 minutes.
Remove sausages from water and make a small cut in the casing. Peel casing off and discard.
How to cook and serve an Oyama Weisswurst the traditional Bavarian way
Bring a pot of water to a boil.
Drop the Weisswurst in, turn the heat to low and simmer gently.
After about 10 minutes, remove the Weisswurst, take the casings off and serve immediately.
Traditionally, the Weisswurst is served with a sweet mustard (Bavarian Loewensenf), a pretzel (Laugenbretzel) and, of course, a good Bavarian Weiss beer!
How to heat an Oyama Duck Confit
Preheat the oven to 375F
Place the duck confit on a baking sheet, skin side up
Push the sheet into the oven
After 20 minutes, it will be nice and bubbling, with a crispy skin
Serve immediately with mashed potatoes and a light crispy salad. Also delicious with stewed red cabbage
HOW TO FRY OUR NITRATE and NITRITE-FREE BACON
Allow pan to preheat for a minute or so over medium heat.
Place the bacon slices in the pan, so they do not overlap. We prefer the bacon to be a little thicker so it does not crisp too much. Put the lid on.
After about 2 minutes, turn to cook the other side, another 1 ½ minutes.
Crisp according to your preference, although we recommend a nice golden brown, since this makes for the best flavor.
When desired crispiness is reached, lay bacon on paper towel to drain.
How to Cook an Oyama Corned Beef
Place the corned beef with the spices and a quartered onion into a pot that is just large enough to hold it.
Cover with water, add a pinch of salt, sugar and a bay leaf.
Bring to a boil then reduce heat to maintain a simmer for 2 – 4 hours depending on the size. Add more water as needed to keep corned beef covered.
Cook until fork tender (when a meat fork is poked in and twisted gently, the meat should give away).
Corned Beef is easily reheated and can hardly be overcooked! Use the leftovers (if there are any!) as you would any ham.
How to bake a Swedish Ham
The Swedish Ham is, as far as we are concerned, the tastiest of all cooked/roasted hams (alongside the traditional Yorkshire Ham). To prepare a Swedish ham, you will need some time, but the result is very well worth your efforts.
Place the ham skin side up on a cooking rack on top of a roasting pan or baking tray. If you don’t have a cooking rack, simply lay the ham skin side down on a slightly greased roasting pan or baking tray.
Preheat your oven:
SLOW ROASTING: roast at 140C (275F) 90min/kg (40min/lb)
REGULAR ROASTING: roast at 160C (325F) 65-75 min/kg (30-35min/lb)
Use a meat thermometer or a metal skewer to check for doneness, minimum temperature of 70C (160F) measured in the centre of the ham. If the ham turns too dark during baking, add some water and cover with aluminum foil. Remove from oven and let rest for 5 – 10 minutes. Remove strings before carving and serving.
How to cook Haggis
Bring a large pan of water to the boil, place haggis inside, then turn down immediately to a gentle simmer. Calculate about 75 minutes per kg, or 35-40 minutes per lb.
In the meantime, to make the necessary accompanying “neeps and tatties” (turnips and potatoes), boil each separately in salted water until soft, pour off the water, mash with butter.
Slice the cooked haggis and put a scoop each of the neeps and tatties on the plate with it.
Don’t forget a liberal few drams of Scotch on the side!