[Sca-cooks] Sausages, we have a weinner (winner)
ysabeau
ysabeau at mail.ev1.net
Fri May 19 11:15:40 PDT 2006
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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