[Sca-cooks] cooking sausage
Diane & Micheal Reid
dmreid at hfx.eastlink.ca
Sat Nov 4 06:44:56 PST 2006
That is actualy a method used more commonly in Europe, not sure when it
developed. But it does pretty much gaurantee your sausage of being done.
Wonder if it developed because of the sausage disease during the middle
ages? More along the lines of cook it this way and you don`t get sick then
actual medical science reasons. You can do step one before the feast if your
worried about time
----- Original Message -----
From: "Johnna Holloway" <johnna at sitka.engin.umich.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, November 04, 2006 10:25 AM
Subject: Re: [Sca-cooks] cooking sausage
> 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.
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