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

[Huette von Ahrens]

I thought the Polish word for sausage was Kielbasa...

Huette

--- Jenn Strobel <jenn.strobel at gmail.com> wrote:

> I grew up with boiling then pan frying Klobase (the Slovenian word for
> Kolbassi, which is the Polish word for sausage), and honestly never
> knew why.  So, good thing i've not tried the pan frying without
> boiling first.
> 
> I think that over flame would give them good flavour, but it would
> have to definately be a low and slow undertaking so they didn't get
> dry.
> 
> Just tossing out some thoughts.  Sounds like they're going to taste
> great no matter what you do with them :-)
> 
> Odriana
> 
> On 5/19/06, Karin Burgess <avrealtor at prodigy.net> 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
> >
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> 
> 
> -- 
> "Without music to decorate it, time is just a bunch of boring
> production deadlines or dates by which bills must be paid."
> -Frank Zappa
> 
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