On Sun, 13 Feb 2011 14:12:36 -0800, Mark Thorson >
wrote:

> During the time I was waiting to learn whether
> their Bavarian Bratwurst was going to be recalled,
> I tried their Chicken Breakfast Sausages, and
> they're great!
>
> But I wanted something to use in soup, because
> I avoid pan frying. The Bavarian Bratwurst is
> precooked, so I only had to slice it and toss it
> in toward the end of cooking. The Chicken Breakfast
> Sausages are raw, so not easy to slice and probably
> would not do well poached in a soup.
>
> The day before yesterday, I got the idea of frying
> the sausages, then cutting them up for soup. That
> may seem like a trvial insight, but I went for
> weeks lamenting I couldn't use them in soup like
> the Bavarian Bratwurst. Yesterday, I fried up
> a whole package of them, and used a third of the
> package for soup. They were great, even better
> than the Bavarian Bratwurst. I used another third
> for a pot that I finished a few minutes ago.
> Great again! In fact, it was hard to resist eating
> them cold before putting them in the soup.
>
> I fried them dark brown on all sides. I was
> surprised how much fat is rendered off. Toward
> the end of cooking, a sticky residue accumulates
> in the pan, probably caramelized sugar. That
> makes it a little difficult to keep them from
> sticking, but it's manageable. I see a lot of
> these sausages in my future.


Are you saying "Bavarian Bratwurst" is a chicken sausage? How
different is it from Aidells? I thought maybe you were talking about
a patty I could use for breakfast.

--

Today's mighty oak is just yesterday's nut that held its ground.