The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: deepinthewoods on November 22, 2011, 06:53:49 pm
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my gran always used to cut hers lengthways and flatten them and fry them, ive heard that people boil them a bit before frying them, some grill.
i fry mine whole, slowly.
how do you cook yours?
and what are your favourite recipes?
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Definitely fry them on a low/medium heat so they cook through without burning.
I sometimes deep-fry them, too. They go a lovely golden brown colour.
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It is morally wrong to do anything with a good sausage than fry it !!!!!!!!!!!!!! With a pork chop , eggs , mushrooms, chips, beans, bacon and tomatoes :thumbsup:
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It depends! ::)
If it's going in a roll definitely split and fry, that way you get more cripsy browning. :thumbsup:
I like them in a casserole with butter beans, tomatoes and mushrooms too. Or toad in the hole (we had that last week with the first of our beef sausages). Getting hungry now. :D
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When out with the caravan and awayon a days outing often use a slow cooker jobby for three hours or so on low using a time clock .
Bung in a few lightly browned onions first to bring out the flavours .
Then it is filled with leeks , carrots onions, parsnip , swede cubes , a couple of crushed cloves of garlic , a few mushrooms and a few shakes of black pepper , a packet of chicken and veg cuppa soup and two oxo cubes . Sometimes adding one or two potatoes cubed to one inch cubes .
At home we have a big old " George Foreman Lean Machine " infrared grill plate and sausages done in it at power four for say three min and turned ,then another three min and turned again , then for another two give a firm low fat lovely brown sausage .
Often do sausages outside to a golden brown on the gas barbie or on the charcoal one with them wrapped in a lean bit of back smoked or unsmoked bacon.
They also do fairly well on barbie skewers as half a sausage intersperced with capsicums , onions , the odd pickled onion , mushrooms and bits of courgette or marrow cubes after being left as filled skewers marinating over night in a sweet not very hot tomato based thick sauce