Discussion in 'Motorhome Chat' started by bernardfeay, Nov 11, 2013.
Has anybody figured out how to fry curved sausages so that the bent bit gets cooked?
Slowly. Gentle heat should do it but don't try and rush it.
just keep turning them :thumb:they soon cook all the way through :thumb: or if you cannot wait that long butterfly them
:Rofl1: Had to look twice then......I thought you name read 'BernardFRY'!!!!!!!!:Rofl1:
Sorry about that.................
Cut the sausage on the inside curve but not all the way through
turn over & it will lie flat.
Iron them before cooking???
Surely they are straight when you buy them? They are at our village farm shop, but maybe you bought yours from a bent dealer:Rofl1:
Anyway, assuming they are straight when uncooked, prick them first and they will stay straight. Wife says it works very time....:thumb:
Traditional sausages made in a natural gut casing will invariably curve when cooked, even if they were straight in the packet. If a sausage stays 'ramrod' straight when it is cooked, then it has been filled into a collagen (man-made) casing. These were very popular (amongst manufacturers) in the seventies and eighties as they tended to resist bursting when cheaper fillings were used - often in so-called 'catering sausages'. The British have more recently rediscovered their affection fora good sausage and today, most better sausages are filled into natural casings as they used to be before around 1960.
Ideally, sausages should NOT be pricked or cut before cooking. Gentle cooking, turning occasionally, will ensure the sausage is cooked through but the inside and outside of the curve are unlikely to get dark brown / crispy. I attempt to get some browning on the curves by leaning them against the rim of the frying pan and then stacking them against each other. It takes about 15-20 minutes to cook a sausage properly - about 10-15 minutes for a chipolata.
If you want to 'butterfly-cut' the sausages, cook them partially before slitting and frying the insides.
Ask the sausage oracle.....aka.....JJ !!!!
JJ will know, he makes his own !!!:Cool::Cool::Cool:
if you want colour in em , flash fry them after apparently
or you could cook them in the oven, in a roasting pan, brown ( or black if you forget them) all over..
Buy them from the fish & chip shop
Tossed in whole grain mustard and honey, mmmmn...
Good post JeanLuc,
However I do the same as you but still curse the inner side of the curve and wondered if I could make a fortune with designing a square sausage skin machine.Four turns for each sausage and all equally brown,no chasing round the pan ever again :Rofl1:
just get on with it and eat 'em.
bit of pink skin wont kill you.
Haha,I do pappajohn but the French like pink inside as well!!
Plus the white skinned and inner ones,Andouilette,yuk.:Rofl1:
Give me a good old English banger anytime!!
Well your too late
Our jock friends have been making square sausage for years
Many names for it
Or as I know it loran sausage
When ever I go up I bring a big pack home
With a couple of haggis
Love it or hate it
So true! Breakfast for greedy people: fry or grill two slabs of Scottish square sausage - most supermarkets sell packs; when nearly cooked, fry an egg in the same pan; butter two slices and make a serious brekkie sarnie, adding mustard or brown sauce to taste.
Need two mugs of tea to wash it down . .