Reply to: how to cook sausages

[oracleslave]

The other point is not all fats = bad

[d000hg]

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

Yes, but the point is it comes out

[Troll]

cooking a sausage is an art. The idea is to keep the skin intact,

Late to this thread & can't be arsed reading all responses

But when I were a lad we used to do a lot of cooking of sausages - in the cubs, on campfires etc and my recollection is that if you pricked the skin the innards would explode during cooking,leaving a split sausage with well cooked exploded innards (edges of the split became crunchy iirc)

All I can say is they were simply scrumptious - and never tasted anythng comparable since then -

[quackhandle]

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

Good point, I've made my own meatballs, maybe should start doing the same with saus.

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.

[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]

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.

[Halo Jones]

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

[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

[PurpleGorilla]

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

[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!

[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.

[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

[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!)

[minestrone]

Is this something to do with Kate Bush?

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.