How do you cook your sausages - no really

[dodgyviper]

Just burnt 8 pork n leek bangers. Damn you Pistonheads, should have stayed at the cooker and not browsed on here.

Current girlfriend cooks them without pricking them or using oil on a low heat and takes about two days to do it.

There's gotta be a better way

[DanBoy]

I just whack 'em on the barbie.

Don't like sausages any other way.

[Marki]

dodgyviper said:

Just burnt 8 pork n leek bangers. Damn you Pistonheads, should have stayed at the cooker and not browsed on here. Current girlfriend cooks them without pricking them or using oil on a low heat and takes about two days to do it. There's gotta be a better way

You cant cook them fast and with love, take care of your bangers .

[parrot of doom]

In the oven usually, but it will take about 20 minutes. Don't prick them, they don't cook so well without the fat.

Have you tried plain sausage meat from the butcher? Easy to roll into little balls, and cook on a tray. Tastes delicious.

[jazzybee]

Your girlfriend has got it right, cook slow on low heat and very little oil. 15 mins ish.

[mechsympathy]

Either grill or bbq. I'll admit they're better fried so you get that lovely sticky caramelised goo on them, but you have to turn them more regularly.

(I've also stopped coming on PH when I'm cooking cos I get distracted.)

[wedg1e]

I have a woman who comes in and 'does' for me...

[Plotloss]

Dont prick sausages whatever method you use.

If frying, medium heat, keep em moving, constantly.

Grilling, medium low, turning frequently

Oven, my preferred choice for an evening sausage (its called fried breakfast for a reason), 180c for 30 mins.

Lovely.

[dodgyviper]

anonymous said:

[redacted]

Funny, that's what she said

[AlexH]

Use the old George Foreman Lean Mean etc. these days, and for some brands (including my childhood favourite, Walls), it is amazing the amount of fat produced.

[NikB]

Another vote for the oven here

>> Edited by NikB on Monday 11th April 15:00

[walls]

i think the only reason why pricking is associated with the sausage is because in the olden days (probably something to do with the war, everything is) they used to add alot of water and they would 'bang' as the water burst through the delicate skins (poor sausage) which incidently is the reaosn they're know as 'bangers'......i think...

[Scruffy]

wedg1e said:

I have a woman who comes in and 'does' for me...

I thought the council scrapped that service Wedg1e!

Do you still get those 'vouchers'??

[trevorw]

In the oven, fresh Kennedy suasages with Honey and mustard wipped over them, sprinkled with sesame seeds, yum yum.

[Don]

NikB said:

Another vote for the oven here

And another. In the oven is best. But unlike Plotters there I prefer mine done at 200C for fifty minutes to an hour - gets 'em properly "burnt" and tasty on the outside. Don't prick them - as others have said.

In summer - on the Barbie - burnt to a crisp.

I got a "Sausage and Mash" cookbook last Christmas - wonderful.

The test of any culture is its sausages.

[neil.b]

Do mine in the pan. Lowest heat setting, no fat/oil. Cook very very slowly (45 minutes+) turning at little as possible, very carefully, until each side turns a nice caramelized dark brown.

Heaven.

And, although this is an obvious point, get the highest meat content you can.

[crazydave]

walls said:

i think the only reason why pricking is associated with the sausage is because in the olden days (probably something to do with the war, everything is) they used to add alot of water and they would 'bang' as the water burst through the delicate skins (poor sausage) which incidently is the reaosn they're know as 'bangers'......i think...

You would expect someone called Walls to know a lot about sausages

[fidgits]

George Forman...

Had it since xmas - couldnt live without it now...

[lazyitus]

Don't prick them, they lose flavour doing that.

SLOWLY does it.

[Scruffy]

Lob 'em in the fryer with your chips.

I make my own, and cooking is determined by the contents and cosmetic/textural preference - sometimes slow cooked in a stew, grilled, baked, fried, deep fried, boiled (no, really - think hot dog, haggis.), BBQ'd, Dry cured/smoked doesn't need cooking...

Think outside the pan...

Hordinary Wawls don't deserve any lavish ceremony; in a dry wok coat the bottom with a layer of equal parts dry rice and loose tea. Place sausage on metal tray thing (tempura rack) cover and seal using a wet tea towel.
Cook on a lowish heat for 25 minutes.
Open outside.

Tea smoked bangers.

Deep fry the dirty festering meat free walls afterbirth. They're sh1t.