New Posts For Thread: M signature thick pork and bramley apple sausageshttps://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausagesJust grilled some and they seem really tough. Better cooking suggestions please?a quality sausagecideronionsapplescasserole after a few mins frying the saus and onions3/4 hour or so in the ovenadd apples for last 20 minsmany variations on this theme.https://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546590641#546590641a quality sausagecideronionsapplescasserole after a few mins frying the saus and onions3/4 hour or so in the ovenadd apples for last 20 minsmany variations on this theme.Wed, 21 Oct 2015 14:35:34 -0500Not much in this world is worse than a sausage containing a soft mush encased in a thick, chewy skin.Sausages are much nicer cooked in the oven.Best from a reputable butcher.https://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546587345#546587345Not much in this world is worse than a sausage containing a soft mush encased in a thick, chewy skin.Sausages are much nicer cooked in the oven.Best from a reputable butcher.Wed, 21 Oct 2015 10:02:52 -0500Cheers everyone.https://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546583791#546583791Cheers everyone.Wed, 21 Oct 2015 03:55:44 -0500Parboil the sausages for 10 mins, at a gentle simmer not too high a heat. Dry with kitchen roll or whateverthen fry gently to colour the skin. Plenty of guidelines to google. A must for big bangers, I don't cook them any other way.https://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546583545#546583545Parboil the sausages for 10 mins, at a gentle simmer not too high a heat. Dry with kitchen roll or whateverthen fry gently to colour the skin. Plenty of guidelines to google. A must for big bangers, I don't cook them any other way.Wed, 21 Oct 2015 02:28:37 -0500low heat in frying pan with knob of butter ( no spiking) to colour them, then into a pre heated medium oven for 8/ 10 mins.Tickle of HP , whats not like ?grilling them does toughen the skins and dries them outBon appettiohttps://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546582437#546582437low heat in frying pan with knob of butter ( no spiking) to colour them, then into a pre heated medium oven for 8/ 10 mins.Tickle of HP , whats not like ?grilling them does toughen the skins and dries them outBon appettioTue, 20 Oct 2015 18:07:57 -0500MY mate told me to slit them and then carnate them in a griller, nice if you like burnt. Reckon spiking them alot is better.https://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546582099#546582099MY mate told me to slit them and then carnate them in a griller, nice if you like burnt. Reckon spiking them alot is better.Tue, 20 Oct 2015 17:20:39 -0500Could be that they're just tough.Many sausages have have very tough casings, so no matter how tasty the sausagemeat they put you off by having to bite through/cut through interminably tough skins.https://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546581801#546581801Could be that they're just tough.Many sausages have have very tough casings, so no matter how tasty the sausagemeat they put you off by having to bite through/cut through interminably tough skins.Tue, 20 Oct 2015 16:33:38 -0500Just grilled some and they seem really tough. Better cooking suggestions please?https://community.betfair.com/chit_chat/go/thread/view/94038/30603861/m-signature-thick-pork-and-bramley-apple-sausages?post_id=546581751#546581751Just grilled some and they seem really tough. Better cooking suggestions please?Tue, 20 Oct 2015 16:26:08 -0500