[Sca-cooks] Mixed Modern & Medieval Maghribi Feast

[a5foil]

That should work. I do bulk pork sausage a lot, both baked and pan-fried,
and while the texture of the sausages is pretty much the same, the browning
makes a big difference in the flavor and appearance.

Good luck!

Aelfwynn


> 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