[Sca-cooks] Sausages, we have a weinner (winner)

[ysabeau]

Something that I do, is slice the sausage down the middle when I 
pan fry. Sometimes I have to cut a slit on the ends as well to get 
them to stay flat because the casing tends to tighten causing them 
to curl. That is how I make my brats and Italian sausage with 
grilled onions. 

Just a thought,
Ysabeau


---------- Original Message ----------------------------------
From: Karin Burgess <avrealtor at prodigy.net>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Fri, 19 May 2006 10:37:14 -0700 (PDT)

>I decided to try cooking the 3 in different ways.
>   
>  1)Pan fry: bad idea. the sausage exploded (again) and it got 
burned before the center was fully cooked. Skin was well not tasty 
not appealing to the eye.
>   
>  2)Boil then pan fry: Worked great. Center was fullt cooked, 
outside was browned but not overly done.  Split just a tiny bit, 
but since the inside was partially cooked already, it already had 
a basic shape and didn't ooze out. Skin was also a better texture. 
More crispy.
>   
>  May try BBQing late in the day, but it is already 90 degrees 
here and I am not standing over a BBQ just yet. Will probably boil 
that one as well
>   
>  All I can say is I am so very happy I am experimenting now then 
the day of the Feast. 
>   
>  -Muiriath 
>
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