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cshenk

wrote in rec.food.cooking:

> 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

Hi TJ,

A good effort there! On browning the sausage, it really depends on the
type as to how you want to do that.

A firm sort like Pepperoni or Chorizo (those are firm here, not sure of
other places) works better unbrowned. A softer sort like a Jimmy Dean,
browning wrks but this is to middle cooked, not crispy outsides.

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