how to cook sausages

[kal]

I take it nobody read the reviews of the concert then.

Anyways, I used to make sausages, mountains of them, in every conceivable way we could make them.

The recognised perfect sausage mixture is 50% fat, stop eating them while you still have mobility.

But as we all know now fat is good and carbs are evil so you'll be fine (Unless said sausages are wedged between 2 doorstep sizes slices of white bloomer, yum!)

[EternalOptimist]

I take it nobody read the reviews of the concert then.

Anyways, I used to make sausages, mountains of them, in every conceivable way we could make them.

The recognised perfect sausage mixture is 50% fat, stop eating them while you still have mobility.

what about the breadcrumbs

[NotAllThere]

Recently rediscovered toad-in-the-hole.

Instant family hit - the kids love it. Of course, we don't get real sausages here, but it works well with merguez.

[kal]

But as we all know now fat is good and carbs are evil so you'll be fine (Unless said sausages are wedged between 2 doorstep sizes slices of white bloomer, yum!)

Oops forgot the (also carb laden) ketchup!

[PurpleGorilla]

Poach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.

[EternalOptimist]

Poach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.

nah.
They come out white, floppy shrivelled and limp. with a disgusting bit of fatty loose dribbling skin on the end.
my missus likes them to come out stiff, brown,proud, glistening and knowing that once you have had one, you want more

[Halo Jones]

I cook them on the foreman grill, 9 mins, turning every 3: perfect every time

[norrahe]

Poach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.

I'd only recommend doing that with pretty large sausages, only time I've cooked then that way is for boudin blanc which I made myself.

I've made my own sausages and use pork belly and try not to grind the meat too finely as well as 10% breadcrumbs. Tbh, how you make them is up to how you like them.

[quackhandle]

Become a bit of a sausage snob, have to be at least 85% pork.

Have you seen how much fat comes out of the Richmond sausages?

qh

[norrahe]

Become a bit of a sausage snob, have to be at least 85% pork.

Have you seen how much fat comes out of the Richmond sausages?

qh

That's why I started making my own. at least you know what goes into them.