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| Thread ID: 86101 | 2008-01-03 11:18:00 | How to cook those raw mushy sausages you get from supermarkets? | qazwsxokmijn (102) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 627108 | 2008-01-03 20:40:00 | I am surprised no-one has mentioned this, so maybe I am out of date... I was always taught to prick each sausage with a fork about three times (sort of crossways, evenly spaced along the length of the sausage) before frying. This releases the pressure as the sausages cook, so the contents don't come oozing out of both ends, and so the sausage casing doesn't split. Doesn't anyone else do that? |
John H (8) | ||
| 627109 | 2008-01-03 20:51:00 | If Im frying, the constant turning tends to keep things from splitting. I guess because your actually there watching them you tend to take them off before they split. I think. Not sure.:) | rob_on_guitar (4196) | ||
| 627110 | 2008-01-03 20:52:00 | Well I have yet to manage to cook them in the fry pan only without ending up with raw sausage meat in the middle still and carbonised on the outside, so ... I boil them first and then fry lightly to give them a crispy skin. :thumbs: This is the method recommended by health authorities before committing sausages to the barbecue. It has a much better chance of killing off all the nasties that remain in uncooked meat... |
John H (8) | ||
| 627111 | 2008-01-03 20:54:00 | My nan did that to mince too. well, cook it in a pot, let it cool, take the fat off that had risen to the top, then cook it the next day like normal... | rob_on_guitar (4196) | ||
| 627112 | 2008-01-03 20:57:00 | Throw them in the bin, Sausage's are a poor excuse for food, and there is no need to eat them unless at a BBQ or sausage sizzle. Sausages are good for a lot of different meals, and wild venison sausages are good on their own. Supermarket venison is like an old boot when compared to wild venison. |
Greven (91) | ||
| 627113 | 2008-01-03 21:08:00 | Another good hint for cooking sausages is to make sure that you have good quality snarks, not the garbage that is often on sale in supermarkets. Try going to a decent continental small goods maker and try out the different variety of snarks that they have been making on the continent for centuries. There is a wurst maker in Bishopdale in ChCh, another one in Albany in Auckland on The Avenue, and a Polish sausage maker in the Hutt Valley. And of course there is the Blackball sausage maker from the Wet Coast - probably more famous for salami, but they do really good tasty snarks as well, including venison. At the Arts Centre in ChCh there are two stalls that do bratwurst and other continental sausages in bread rolls. Not bad either. There used to be a good one at the Victoria Market in Auckland but I don't know if it is still there. So, you don't need to eat the mushy sausages at all - once you have tried the good continental styles (or good quality British snarks like the Cumberland sausage in Britain) you won't go back to the junk from supermarkets. Good quality sausages are usually firmer or more chunky in consistency - they aren't pureed to hell to disguise their original contents like the cheapies are... :yuck: |
John H (8) | ||
| 627114 | 2008-01-03 21:37:00 | Sausages are good for a lot of different meals, and wild venison sausages are good on their own. Supermarket venison is like an old boot when compared to wild venison. I have tried supermarket venison. I give the sausages a poke with a fork. This makes the sausage slightly annoyed rather than wild.;) |
Sweep (90) | ||
| 627115 | 2008-01-03 22:28:00 | Hah, didn't expect I can just fry them straight away. Last time I did that I gave 3 large sausages to the dog. How many minutes you guys reckon it takes for a raw sausage to fry? |
qazwsxokmijn (102) | ||
| 627116 | 2008-01-03 22:40:00 | Not sure to be honest, low heat and turning, could be a while for larger ones . 'Sausages must be purchased from reputable manufacturers and/or butcher shops . If slimy, wet, or mouldy on the surface the product must be rejected . A rosy-red hue often indicates and abundance of chemicals (nitrates) and preservatives . Sausages do not freeze well because of their high fat and salt content . ' . foodreference . com/html/artsausageshamspates . html" target="_blank">www . foodreference . com |
rob_on_guitar (4196) | ||
| 627117 | 2008-01-03 22:47:00 | If you buy your sausages from the supermarket, I shall suggest Sensational Sausages. | plod (107) | ||
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