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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 | ||
| 627118 | 2008-01-03 22:48:00 | 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: I'd walk in one of those stores and walk straight back out. I have no idea which sausage is which. Only sausages I've ever really eaten is Swiss Frankfurters, BBQ sausages and....that's pretty much it. |
qazwsxokmijn (102) | ||
| 627119 | 2008-01-03 23:03:00 | 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. ' www.foodreference.com High fat is why I would boil before frying. Very much like making a stew. I take it you believe in all information in the link you gave. All this information is 100% correct? |
Sweep (90) | ||
| 627120 | 2008-01-03 23:09:00 | The ultimate sausage of course is a haggis, and anyone who says they don't like it hasn't had a good one ( accompanied by a wee or large dram of the best of Scotland) Yum yum again. :p | Richard (739) | ||
| 627121 | 2008-01-03 23:13:00 | 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... Thats because a lot of people can't cook. As I said before, BBQ or oven, keep the temperature down lower. You crank it up and thats why you get burned outsides and raw insides. |
pctek (84) | ||
| 627122 | 2008-01-03 23:16:00 | High fat is why I would boil before frying. Very much like making a stew. I take it you believe in all information in the link you gave. All this information is 100% correct? I believe mainly the parts I took out. Unsure if it is 100% true. Me myself I like the fat.:o |
rob_on_guitar (4196) | ||
| 627123 | 2008-01-03 23:27:00 | 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? You can fry "raw" sausages meat. Would you fry gravy beef? Is the dog still alive? Did you only fry 3 and give all to the dog? A little like asking how many minutes to fry a minute steak. I happen to like my steak blue. This will still go "moo" when I cut it. Light a candle and toss an aged fillet over a few times. |
Sweep (90) | ||
| 627124 | 2008-01-03 23:28:00 | I'd walk in one of those stores and walk straight back out. I have no idea which sausage is which. Only sausages I've ever really eaten is Swiss Frankfurters, BBQ sausages and....that's pretty much it. Ask the shop owner for a guided tour. People that make and sell these sort of sausages are usually enthusiasts. And of course they would like to convert you into a regular customer. Some of the sausages in those shops are described in terms of their cooking method - frankfurters with which you are familiar, are one of the boiling sausages, whereas other varieties are fryers. The Wurst shop in ChCh gives cooking instructions for each of their products (or they used to - I haven't been there for a while). |
John H (8) | ||
| 627125 | 2008-01-03 23:32:00 | Thats because a lot of people can't cook. As I said before, BBQ or oven, keep the temperature down lower. You crank it up and thats why you get burned outsides and raw insides. With steak I crank up the temp in a fry pan and have the result you mention. But that is what I want. Anyone tried Black Pudding? A kind of sausage as it comes in a skin. I happen to think the skin will not get crunchy if cooked. You might like to try a recipe from Northland. www.stuff.co.nz |
Sweep (90) | ||
| 627126 | 2008-01-03 23:48:00 | With steak I crank up the temp in a fry pan and have the result you mention. But that is what I want. Anyone tried Black Pudding? A kind of sausage as it comes in a skin. I happen to think the skin will not get crunchy if cooked. You might like to try a recipe from Northland. www.stuff.co.nz Love black pudding, but as I'm the only one in the house that will eat it, it's not a regular occurrence |
plod (107) | ||
| 627127 | 2008-01-04 00:02:00 | 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. Or you could buy real sausages, although you pay a lot for them. You can get some good ones from organic shops that don't have all the nasty preservatives in them that make them taste like sulphur. |
robbyp (2751) | ||
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