Originally posted by minestrone
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how to cook sausages
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Originally posted by minestrone View PostI take it nobody read the reviews of the concert then.
Anyways, I used to make sausages, mountains of them, in every conceivable way we could make them.
The recognised perfect sausage mixture is 50% fat, stop eating them while you still have mobility.(\__/)
(>'.'<)
("")("") Born to Drink. Forced to WorkComment
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Recently rediscovered toad-in-the-hole.
Instant family hit - the kids love it. Of course, we don't get real sausages here, but it works well with merguez.Down with racism. Long live miscegenation!Comment
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Originally posted by kal View PostBut as we all know now fat is good and carbs are evil so you'll be fine (Unless said sausages are wedged between 2 doorstep sizes slices of white bloomer, yum!)Comment
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Poach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.Comment
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Originally posted by PurpleGorilla View PostPoach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.
They come out white, floppy shrivelled and limp. with a disgusting bit of fatty loose dribbling skin on the end.
my missus likes them to come out stiff, brown,proud, glistening and knowing that once you have had one, you want more(\__/)
(>'.'<)
("")("") Born to Drink. Forced to WorkComment
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I cook them on the foreman grill, 9 mins, turning every 3: perfect every timeGrowing old is mandatory
Growing up is optionalComment
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Originally posted by PurpleGorilla View PostPoach until cooked then flash fry to colour. Use the 'stock' as a gravy base. Job done.
I've made my own sausages and use pork belly and try not to grind the meat too finely as well as 10% breadcrumbs. Tbh, how you make them is up to how you like them.Comment
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Become a bit of a sausage snob, have to be at least 85% pork.
Have you seen how much fat comes out of the Richmond sausages?
qhHe had a negative bluety on a quackhandle and was quadraspazzed on a lifeglug.
I look forward to your all knowing and likely sarcastic and unhelpful reply.
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Originally posted by quackhandle View PostBecome a bit of a sausage snob, have to be at least 85% pork.
Have you seen how much fat comes out of the Richmond sausages?
qhComment
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