On Saturday, December 2, 2017 at 11:24:28 PM UTC-5, wrote:
> 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

It would be interesting to know how you went about browning the sausage.
What was the burner setting?
Did you add oil to the pan? If so, how much?
How long were the sausages in the pan?
Did you leave the room while they were browning?

Cindy Hamilton