wrote in message
...

As mentioned in my simmering sausage post a few days ago, the white beans
are cooking on the stove as we speak. I have already cut up the bell
pepper, jalapeno, garlic, onion, parsley, mushrooms, and roma tomatoes I
intend to toss into the finished beans.

As for the sausage, browning them was a disaster. I blame no one but
myself. I came in here and asked how long to simmer the sausages after
poking holes in them and was told by most that I should brown them. I do
not blame those who made the recommendation.

It's a colorful meal. I have made it before, but not with sausage - I used
broiled chicken or pork in the past. I am a prepper, not so much a cook.
So there I was thinking about the meal and how colorful it would be, the
white beans, the red romas, the green parsley and peppers - and I decided,
boy, some browned sausage sure would look good in there. So I got out the
fry pan and went to work on it earlier tonight.

The room was filled with smoke even though I could detect nothing burning.
The fire alarm went off. I opened all windows. I then simmered the browned
sausage for half an hour and will toss a bit of it every day into the bean
mix. But I am too impatient for browning, and what's worse is I knew it
before hand. I made sausage last week as a test, just simmering, and it
tasted good enough even though it was not browned. I should have left well
enough alone. TMA - too much aggravation. I am just about convinced
browning is more cosmetic than anything else. Anyway, I know the meal will
be good, but I also know that from now on when I make sausage, which is not
often, I will not brown it. I took a shower afterwards and I still feel
like a greased out pig. It's beginning to wear off though. Thanks to all
who responded to my original post on this matter.

TJ

==

A lesson learned is never wasted) btw my husband is a prepper so I do
understand you lol

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http://www.helpforheroes.org.uk