Learn how to properly cut a sausage into perfect coin slices. Anyone can add more flavor to just about anything with coin-sliced sausage. Enthusiasts will turn sausage coins into the unofficial currency of Johnsonville. You’ll see we recommend the slices be cut at a 45 degree angle. Why? While it may be easier to cut the sausage into coins without the angled cut, doing so this way gives you more surface area for a better sear and helps boost presentation.
A simple way to get more mileage out of your Johnsonville Sausage is to cut them into slices. That makes it easier to add to your favorite recipes, while also allowing you to savor every single bit of pure Johnsonville goodness.
Cutting a cooked sausage is quick and easy. Since the sausage is already prepared, you can slice the sausage whenever the time is right.
- Prepare sausage according to package instructions
- When sausages are done, place them onto a cutting board
- Cut the sausage diagonally at a 45 degree angle
- Sausage coins are generally between ½” to 1” thick, but can be made thinner or thicker as needed
Slicing uncooked sausage is easier if you put it in the freezer first. This will also help the sausage retain moisture while cooking. Preparing uncooked sausage coins will give an added bonus of having a mouthwatering, caramelized texture on each side of the sausage.
- Put uncooked sausage in the freezer for 15-20 minutes
- Once the sausages are firm, transfer to a cutting surface
- Cut the sausage at a 45 degree angle, to your desired thickness
- Prepare sausage as needed, according to package instructions
Enjoy those Johnsonville coins. They’re the only coins that will leave your stomach and soul feeling richer and more satisfied. Until next time, Enthusiasts.Back to Enthusiast Club
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