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

[Elaine Koogler]

Karin Burgess wrote:
> 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 
>   
Have you tried piercing the skin with a fork before cooking?  It seems 
to help keep the skin intact.  But boiling before browning is the way to 
go...that's how we fix brats...(not kids, you smart a*))(*!!)...boil 
them in beer, then brown them with sliced onions.

Kiri