On Sunday, December 3, 2017 at 7:52:08 AM UTC-5, Cindy Hamilton wrote:
> 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



TMQ

On Sunday, December 3, 2017 at 7:52:08 AM UTC-5, Cindy Hamilton wrote:
> 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


TMQ - (too many questions!)................

Burner was on about medium.
Not much oil, just enough to coat the pan, olive oil.
About 3 to 4 minutes per side, 4 sides
Did not leave the room. No burnt smell but could see things fogging up. Then I did go to the bathroom for a minute and I could really see it and smell it on entering the kitchen. I was expecting the alarm to go off. Hell, I once had a fire alarm go off from vacuuming the floor. Not in this place though. Anyway, those are the answers and I'm not worried, I won't brown again, and if I do I'll try to show more patience. I still don't think it's necessary to brown when adding to beans. Thanks.