Cindy Hamilton wrote in rec.food.cooking:

> 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

Hi Cindy,

All good info but the missing question is 'what type of sausage'. We
might all have a type in mind but that may not be what he was using.

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