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Question about pan cooking large sausage links
I used to start sausages in water. Not anymore. When pan
cooking/frying I lay them in the pan and cook at low heat. Sometimes I cover and sometimes I don't: However when talking about fresh sausage I usually cover. I also add a little drizzle of cooking oil to the bottom of pan before placing sausage in. They will brown nicely on low heat. Note when I say low heat I do not use the lowest setting; rather I'm up to about #3 on an electric stove top; which is about 30% of the high. 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. |
Posted to rec.food.cooking,alt.food.barbecue
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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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