[Miriams Sister]

Originally Posted by indianwells

I find that, I think it must be something to do with the casings. I just put a tiny amount of oil in my hands and rub the sausages. Ooooerrrr missus!!

Hmmm I think I might try the sausage-rubbing with oil idea!

[Orangemaid]

I am grilling my sausages now.. I turn them every so often..Mmmmm

[Frood]

I've got a pack of sausages at home.

On the front there's a picture of Anthony Worrall-Thompson at work in his kitchen.

Beneath the picture it says "Prick with a fork".




The Richmond ones are great on the Formby - about 8 minutes.

The best way with 'specialist' sausages (bought from a Butcher):

Seal them in a hot pan. Turn down the heat to medium, cover and cook for 2-3 minutes. Turn and cook for another 2-3 minutes. Turn the heat off but leave the pan over the burner for at least two minutes but the until you are ready for them. Turn out on to kitchen roll (takes the fat) and serve.

Superb.

[Sir Jeremy III]

The best way to cook sausages is to slowly fry them. I will usually fry them at the lowest heat and cook them for about 45 mins turning once.

[Maeve The Rave]

I Actifry mine

[indianwells]

Originally Posted by Sir Jeremy III

The best way to cook sausages is to slowly fry them. I will usually fry them at the lowest heat and cook them for about 45 mins turning once.

Correct Sir Jezza!!

[Sir Jeremy III]

Originally Posted by indianwells

Correct Sir Jezza!!

I feel like a kid in class who's just had a well done from the teacher!

[Andy Birkenhead]

Originally Posted by indianwells

I get mine online from Donald Russell. Boooootiful!
http://www.donaldrussell.com/p/ShopB...sages/A380.htm

£4.76 ??
FOR SIX SAUSAGES ??

[I love Ellie]

Originally Posted by Andy Birkenhead

£4.76 ??
FOR SIX SAUSAGES ??

Shocking.

Go to your local butcher and get the ones he makes on his premises.

[Sir Jeremy III]

Originally Posted by Andy Birkenhead

£4.76 ??
FOR SIX SAUSAGES ??

That butchers looks fab!

I noticed a beef joint which looks quite nice but it's £84!!!!

[indianwells]

Originally Posted by Sir Jeremy III

That butchers looks fab!

I noticed a beef joint which looks quite nice but it's £84!!!!

It's the best quality meat i've ever had. OK, maybe not for every day eating but now and again it's a real treat. I had a delivery this week and i'm having the steak and kidney pies tonight, they are bloody gorgeous!

[Orangemaid]

prick n grill

[marisa8481]

I usually grill them but if i'm making bangers and mash I slowly fry them!!!

[peaches41]

I'm paranoid about cooking pork well and usually cremate mine. I stick a meat thermometer in and it must be 190 deg. and sometimes I cook them for longer. They taste horrible, usually.

[indianwells]

Originally Posted by peaches41

I'm paranoid about cooking pork well and usually cremate mine. I stick a meat thermometer in and it must be 190 deg. and sometimes I cook them for longer. They taste horrible, usually.

Well they will if you cook them to 190 deg!

[peaches41]

Well it says the pointer must reach that temp. for pork?

[Teddybleads]

I prefer to do mine in the oven, turning three times.

[c4rv]

Originally Posted by peaches41

I'm paranoid about cooking pork well and usually cremate mine. I stick a meat thermometer in and it must be 190 deg. and sometimes I cook them for longer. They taste horrible, usually.

FDA recommend 145F for pork.

[indianwells]

Originally Posted by peaches41

Well it says the pointer must reach that temp. for pork?

The pointer, as with everything these days is over compensating, usually for ridiculous H&S reasons. cr4v is right. When I do a pork chop I take it out of the pan at 135f and cover it with foil to rest. It actually rises in temp to about 145f and is always moist and juicy. And perfectly safe.

[dosanjh1]

Originally Posted by Frood

I've got a pack of sausages at home.

On the front there's a picture of Anthony Worrall-Thompson at work in his kitchen.

Beneath the picture it says "Prick with a fork".

It shouldn't be funny but is

[Studmuffin]

I cook mine in the oven but on a rack so they don't sit in all the fat.
Best ones I ever cooked were in an Actifry.

[HollyG]

Oven or bbq. Sticky amazeballs.

[rjb101]

Originally Posted by I love Ellie

Shocking.

Go to your local butcher and get the ones he makes on his premises.

I used to work with somebody who worked at a butchers Saturday morning.

I don't buy Butchers sausages....

[whoever,hey]

Originally Posted by rjb101

I used to work with somebody who worked at a butchers Saturday morning.

I don't buy Butchers sausages....

Too much blood and guts?

Do tell.

[jonner101]

Originally Posted by Studmuffin

I cook mine in the oven but on a rack so they don't sit in all the fat.
Best ones I ever cooked were in an Actifry.

The Actifry does amazing sausages, it seems to draw out a lot of the fat, yet they are still moist and are amazingly evenly cooked.