This post is a little exploration of the various ways you can handle your smokies. Spoiler: there’s no wrong way to do it.
Ever wondered if there’s a “correct” way to cook smokies? Yeah, me too. You see them cooked in all sorts of ways, and it’s only natural to question what the deal is, and that will be because smokies are already cooked.
Yup, factory-cooked and ready-to-eat. Don’t believe me? Go ahead and read the package—it literally says, “ready to eat.” So technically, you could just rip open the pack and start eating.
I’ve done it, survived to tell the tale, and it wasn’t bad, I keep doing it over and over. So why do we even bother cooking them?
I guess all sausages need to be cooked because that’s how we are conditioned, but not shampooed. Smokies, though, are sausages that have been smoked (hence the name), and unlike regular raw sausages, they’re good to go straight out of the fridge.
That said, we mostly cook them because they’re usually frozen solid, and eating an ice-cold smokie doesn’t exactly scream “delicious.” Whether defrosting counts as cooking is a question for Gordon Ramsey, but hey, we’ll explore all that in this post.
Oh, and a quick word on the best brand for smokies—Farmers Choice is the choice. No debate there, it’s in the name.
And no, this isn’t sponsored (though honestly, it should be, too bad I don’t wanna sell-out either ). Everyone knows it’s the gold standard—just ask anyone, or better yet, their aunties. As for other brands… well, let’s just say they’re trying their best.
Now, let’s dive into the different ways you can prepare your smokies,
1. Pan Frying
Let me break this down for you: I said pan frying, not just frying, because some of us think deep frying smokies until they’re dark brown is the way to go. No: it isn’t.
No matter how much you drain them, those little guys will soak up oil like a sponge. You’ll end up with greasy, soggy smokies that nobody asked for.
Shallow frying, though? That’s the Kenyan way—like 80% of us do it, and the package instructions even back it up. But let’s be real, package instructions are only reliable for, like, instant noodles. And even then, it’s a gamble.
Related Read: Review: The 12 Best Instant Noodles & Ramen in Kenya (Mostly Korean)
Now, while shallow frying is the go-to for most, I’m not a fan. Not because I’m trying to be edgy or “different,” but because smokies already have no texture, and adding a layer of grease on top? No, thank you. Oily smokies are just sad.
If shallow frying is your way, though, no judgment. Just use a small amount of oil—enough to coat them evenly—and cook on medium heat for about 3 to 5 minutes, depending on how you like them. Oh, and please, place them on paper towels afterward to soak up any extra grease.
One last thing: thaw your smokies. Trying to cook them straight from the freezer? That’s not just bad cooking; it’s self-sabotage, they will cook only on the outside and remain frozen on the inside.
Toss them into hot water for a bit to defrost, pat them dry, and then pan-fry, and your dignity will thank you.
2. Boiling/ Steaming
Some people just boil their smokies and call it a day—clap, ready to serve. And honestly? I’m here for it. I actually prefer this over frying. There’s nothing wrong with boiling smokies; in fact, I highly recommend it. Hotdogs are traditionally boiled anyway, then optionally pan-fried or just served as is.
But while boiling is the norm for hotdogs, smokies can get a bit… gummy inside if you overdo it. Pro tip: don’t boil the water with the smokies already in it. Instead, boil the water first, turn off the heat, and then drop your frozen smokies in. Let them defrost and warm gently. This way, the smokies won’t overcook and turn into a gummy mess on the inside.
Now, if you want to level up, steaming is where it’s at. It’s essentially boiling, but without the smokies soaking up water and getting gummy. If you have a rice cooker, whip out that steamer basket—add water, toss in your smokies, pop on the lid, and voilà. Perfect smokies. No joke, they’re the best you’ll ever have.
Related Read: Buying Guide: The 5 Best Rice Cooker Brands in Kenya
Boiling or steaming is the way to go if you’re avoiding oily foods. And while I do enjoy reviewing fast food (check it out here), and yes, I like oily foods, there’s just something about greasy smokies that’s… offensive.
Depending on how frozen they are, boiling or steaming your smokies should take about 2 to 5 minutes. Once they’re plump and flexible, congrats—they’re done! Serve and enjoy your perfectly non-greasy smokies.
3. Coal Grilling
If you’re wondering whether to grill your smokies or toss them in the oven, grilling is always better. And I’m talking about using a proper charcoal jiko, not that “grilling function” on your fancy oven.
Oh, you don’t have a jiko? Tough luck. Or maybe check out this post: Should You Buy Jikokoa or a Normal Jiko? (You’re welcome.)
Grilling does take effort, though—you’ll need to keep turning those smokies for that perfect, even finish. Yes, it’s labor-intensive, but those beautiful grill marks? Totally worth it. They somehow make smokies taste better for some reason beyond food science.
As a self-declared smokie connoisseur (yes, it’s a thing now), I can confidently say the oven isn’t it. It dries them out, and dry smokies are just… sad. Stick to the grill as it traps in the juiciness.
4. Airfrying
Air fryers are that one trend that actually lives up to the hype. Genius invention. Honestly, my air fryer churns out better sausages and smokies than my frying pan ever could—and with way less effort.
When I air fry smokies, they cook evenly, finish in half the time it takes the oven, and come out looking all plump and golden, like they’re ready for a magazine shoot. The taste? Spot on. It’s like pan frying but with less oil, no inconsistencies, and zero risk of accidentally cremating them.
If you don’t have an air fryer, you might want to consider hopping on the bandwagon—it’s worth it. It will replace your microwave for starters
5. Microwaving
I’m probably the world’s biggest microwave hater—so much so that I don’t even own one. Microwaving smokies? That’s just peak laziness. Toss them in, hit a button, and three minutes later, you’re done. If your microwave has a defrost function, you’re supposed to use that first. Meanwhile, air frying skips that step, making it the true laziest method.
The problem with microwaving is that the smokies come out looking tragic—like Spongebob when he visited Sandy’s house without his water helmet. They’re sad, dehydrated, and somehow duller than when they went in. No crisp, no color, no life.
Look, I will always roast microwaves (pun intended), but if that’s all you’ve got, at least add a couple of tablespoons of water to the smokies so they don’t come out looking like beef jerky rejects. Unfortunately, the dullness? Yeah, there’s no fixing that.
