sausage????????
how do you get the skin of sausage not chewy? need a new recipe for sausage thanks
... (Asked by kandi_ivy4)
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After many, many years of cooking I have discovered that there are two good ways to cook link sausages. First, in a frying pan with a bit of water and covered tightly. Cook until sausage is done and water cooked out. Remove lid and fry in the fat that has cooked out of the sausage, turning to brown all side. That's the hard way. The easy way. Put it in the oven at 375 and cook til done and brown and crisp....(Answered by Daisy M) |
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What side dishes do you have with sausage rolls?
We're going to try making sausage rolls (we're in USA, so we don't have them around), what side dishes do people usually have with sausage rolls? And do you have any sauces that typically go with sausage rolls?
... (Asked by What's cookin??)
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Sausage rolls - they are brilliant if you make them yourselves we eat them all the time in australia. Try them with tomato sauce or ketchup i think is what you call it, maybe some sweet chilli sauce that is also good. You typically eat these on their own say for lunch - they are a bit bigger than the mini ones - but i guess if you wanted to serve them with side dishes it would be some sort of salads like the other person suggested they all sound good or even vegies would be ok. ...(Answered by yeeharrrrr) |
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Is there a better way to cook sausage?
When I make sausage with peppers and onions, I usually cook the peppers and onions in a frying pay first and then put it all together with the sausage in the oven at 350 degrees. (This is Italian sausage with cheese/fennel etc.) Now, it seems to take hours to cook the sausage in the oven so that it's not pink inside and even when it's done, I'm always worried if its cooked properly. Is there an easier way?
... (Asked by bklynsweetie)
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Italian sausage links are best cooked on a grill. Split them lengthwise, and grill over medium heat until they're 165º all the way through.
The peppers and onions go in an aluminum foil pack off the direct flame.
Serve with large amounts of beer....(Answered by Stuart) |
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How do you cook bacon and sausage in the microwave without it exploding?
I want to cook a big breakfast with scrambled eggs, sausage, bacon, mushroom, tomato but want to cook it quickly. I had heard you can cook sausages in the microwave as well as bacon but im afraid it might explode if I cook it, particularly the sausage. Plus if you microwave it wont it stay pink and not turn brown? It might be cooked but look very unappertising
... (Asked by clara)
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I personally would cook it like this: get a nice big cast iron skillet, cook off the bacon and sausages and hold them in a warm oven, then pour off the grease into a heatproof container, and use some of it to cook your scrambled eggs!
As for microwaving....Ew. I suppose you *could* cook your meat in a microwave, but kiss any browning (i.e. flavor) you'd get from pan-cooking goodbye. Just yuck.
If you *must* mic it and you don't want your sausage to explode, make sure you prick some holes in the casing, but you can still expect both the bacon ...(Answered by nobody important) |
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What to do with chicken feta cheese spinach sausage?
My mom just brought home some chicken sausage with feta cheese and spinach in it and said "cook this." It looks like regular links of Italian sausage, so my first instinct was pasta and red sauce, but the more I look at it, the more I think it's more for Greek cooking.
Any ideas as to what I should do with it? I don't know as feta cheese and red sauce would go together very well... So confused...
... (Asked by Rachel Bz.)
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You're not confused, you're intelligent enough to actually think about Feta with a red sauce....I wouldn't do it either.....
What I would suggest, is pan fry some peppers (bell peppers, the sweet ones, like green, red, yellow or orange) with some sweet onion (like Texas 1015's) and add the sausages and cover and let them steam together....serve on Pita bread, if you have it.....Think of them like a Greek form of Italian Sausage, Onion and Pepper sandwiches.......Enjoy!!
Christopher...(Answered by Christopher K) |
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