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Just grilled some and they seem really tough. Better cooking suggestions please?
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Could 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. |
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MY mate told me to slit them and then carnate them in a griller, nice if you like burnt. Reckon spiking them alot is better.
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low 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 out Bon appettio |
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Parboil the sausages for 10 mins, at a gentle simmer not too high a heat. Dry with kitchen roll or whatever
then fry gently to colour the skin. Plenty of guidelines to google. A must for big bangers, I don't cook them any other way. |
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Cheers everyone.
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Not 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. |
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a quality sausage
cider onions apples casserole after a few mins frying the saus and onions 3/4 hour or so in the oven add apples for last 20 mins many variations on this theme. |