[Sca-cooks] Sausages, we have a weinner (winner)
Elaine Koogler
ekoogler1 at comcast.net
Fri May 19 15:50:08 PDT 2006
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
More information about the Sca-cooks
mailing list