Curved Sausages

Discussion in 'Motorhome Chat' started by bernardfeay, Nov 11, 2013.

  1. bernardfeay

    bernardfeay Read Only Funster

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    Has anybody figured out how to fry curved sausages so that the bent bit gets cooked?
     
  2. 163phil

    163phil Read Only Funster

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    Chip pan? :Smile:
     
  3. LickeyEndBlues

    LickeyEndBlues Read Only Funster

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    Slowly. Gentle heat should do it but don't try and rush it.
     
  4. Terry

    Terry Funster

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    just keep turning them :thumb:they soon cook all the way through :thumb: or if you cannot wait that long butterfly them :BigGrin:
    terry
     
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  5. Tootles

    Tootles Funster

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    :Rofl1: Had to look twice then......I thought you name read 'BernardFRY'!!!!!!!!:Rofl1:


    Sorry about that.................
     
  6. teddybard

    teddybard Read Only Funster

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    Sheila Says

    Cut the sausage on the inside curve but not all the way through
    turn over & it will lie flat.:BigGrin::BigGrin:
     
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  7. dogman

    dogman Read Only Funster

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    Iron them before cooking???
     
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  8. old-mo

    old-mo Funster Extra Special Life Member

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    "Splint".. :thumb:
     
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  9. HymerB544

    HymerB544 Funster

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    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:
     
  10. JeanLuc

    JeanLuc Funster

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    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.
     
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  11. Stephen & Jeannie

    Stephen & Jeannie Read Only Funster

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    Ask the sausage oracle.....aka.....JJ !!!!

    JJ will know, he makes his own !!!:Cool::Cool::Cool:
     
  12. tofo

    tofo Funster

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    boil em
    if you want colour in em , flash fry them after apparently

    :thumb::thumb::thumb:
     
  13. Allanm

    Allanm Funster

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    or you could cook them in the oven, in a roasting pan, brown ( or black if you forget them) all over..

    Allan
     
  14. Dawn B

    Dawn B Funster

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    Buy them from the fish & chip shop
     
  15. Mousy

    Mousy Funster Life Member

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    Tossed in whole grain mustard and honey, mmmmn...
     
  16. Baldeagle7470

    Baldeagle7470 Funster

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    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:
     
  17. pappajohn

    pappajohn Funster Life Member

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    just get on with it and eat 'em.

    bit of pink skin wont kill you.
     
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  18. Baldeagle7470

    Baldeagle7470 Funster

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    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!!
     
  19. Peter & Elaine

    Peter & Elaine Funster

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    Well your too late
    Our jock friends have been making square sausage for years
    Many names for it
    Sausage slice
    Flat sausage
    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
     
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  20. ChrisG46

    ChrisG46 Read Only Funster

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    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 . .
     
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