[Sca-cooks] Mixed Modern & Medieval Maghribi Feast

[lilinah at earthlink.net]

I wrote:
>  I don't have casings, so i figured i could shape them into small
>  sausage shapes and bake them.
>
>  Does this sound like a possibility? What temperature should i cook them at?

And Aelfwynn answered:
>You might want to try forming the sausage mixture into fingers and frying it
>slowly, just like you'd do for a test patty. You should get a better texture
>on the outside -- baking probably won't brown the meat. But if you do bake
>them, 350 degrees is a good temperature, probably about 20 minutes for a
>2-ounce patty or finger.

I could fry them, but i'm cooking this feast solo, and the more
things that can cook simultaneously without needing my constant
attention, the better.

How about baking them, then sticking them under the broiler briefly
to brown them?

Anahita