Question about pan cooking large sausage links
"Hovdv" > wrote in news:1150811983.210639.5960
@i40g2000cwc.googlegroups.com:
> You can if you like prick the sausages with a fork to allow
> escapade of fat but I don't because I do like the fat in there. Most
> of it anyway.
I use a long kabob stick to poke only the blisters. Sometimes the fat can
fountain out pretty far. No point in airating the whole sausage with a
fork.
Andy
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