[Sca-cooks] Happiness is a plate of sausages

[johnna holloway]

I would think small might work better and
as you cook the test batch keep timing notes.
We always just fished one out and tested them
that way to see if they were done or not. We
actually roasted a batch for one feast I worked on in the
oven on racks in half sheet pans. They cooked
and the grease drained out nicely. We were
short of burners and the ovens were free.

Johnnae llyn Lewis  Johnna


Robin Carroll-Mann wrote:>
> The other day I treated myself to a new toy -- the sausage stuffer
> attachment for my KitchenAid mixer.  Today, I tried it out by
> making a pound of chorizo sausage. snipped
> A few questions:>
> The instructions I've seen on the web say to cook sausages to a
> certain internal temperature.  How, exactly do I determine this?  I
> have a meat thermometer -- do I thrust it crosswise into a
> sausage?  Lengthwise?
>
> For feast purposes, can I make one or two big sausages per table,
> or will smaller ones cook better?>
> Brighid ni Chiarain *** mka Robin Carroll-Mann