[Sca-cooks] cooking sausage

Johnna Holloway johnna at sitka.engin.umich.edu
Sat Nov 4 06:25:29 PST 2006

Stefan li Rous wrote:

It's probably heresy but one might follow the instructions
from Johnsonville--
PAN HEATING: Place links in a pan, add 1-2 in. of water and cover. 
Simmer on low heat, about 10 minutes, turning links often. To brown our 
COOKED BRATWURST or STADIUM STYLE BRATS, drain the remaining water, 
remove the cover and heat on medium until browned to your liking.


Stefan li Rous wrote:
> I'm wondering if it might have been a good idea to test each sausage  
> link with a meat thermometer. I know that several hanks of sausages  
> had not thawed completely and were being thawed/cooked on the grill  
> before the rest got cooked. They sausage train? had to be moved  
> around the grill and rotated to make sure all the links cooked evenly.
> At the feast the first sausage I got was rather gooey/liquidy while  
> the others were okay, even close to being too dry. 

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