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Reply to: how to cook sausages
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Previously on "how to cook sausages"
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Originally posted by EternalOptimist View Postcooking a sausage is an art. The idea is to keep the skin intact,
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 -
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Originally posted by norrahe View PostThat's why I started making my own. at least you know what goes into them.
qh
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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
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Originally posted by PurpleGorilla View PostPoach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.
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.
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I cook them on the foreman grill, 9 mins, turning every 3: perfect every time
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Originally posted by PurpleGorilla View PostPoach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.
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
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Poach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.
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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.
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Originally posted by minestrone View PostI 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.
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Originally posted by minestrone View PostI 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.
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Originally posted by minestrone View PostIs this something to do with Kate Bush?
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.
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