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Frying Sausages
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Yeah_Jackie
28-03-2013
Originally Posted by FearFactor:
“I've never known another English person (apart from the half english/half scottish person that introduced me to it) who knows what lorne sausage is.
Haven't had any for 15 years, but I can still taste it now!

Where in the City (London) can I get some?? Never see it out in the wilds of Essex! ”

Morrisons and Iceland do a frozen version. Of the two, Morrisons is the better.
Mark in Essex
28-03-2013
Originally Posted by burton07:
“The healthiest option is not to eat them at all.”

I was thinking that.

It's not really the method of cooking (unless you are going to batter and deep fry them).
Mark in Essex
28-03-2013
Originally Posted by Ramit Baudeep:
“Has to be brown sauce ”

Your having a bubble.

I love brown/wholemeal bread for most things, but for bacon,chips and sausages it has to be white.
Mark in Essex
28-03-2013
Originally Posted by smudges dad:
“Note that most English haven't got a clue what square sausage is”

Well you Scottish would not know what our dodecahedron sausage is (we keep it very quite).
Ramit Baudeep
28-03-2013
Originally Posted by Mark in Essex:
“Your having a bubble.

I love brown/wholemeal bread for most things, but for bacon,chips and sausages it has to be white. ”

it was brown sauce i said not brown bread

Mark in Essex
28-03-2013
Originally Posted by whoever,hey:
“OP, you dont even need oil in the pan. Just dry fry.



That is a load of rubbish if they are quality butchers sausages.”

I totally agree with the good quality sausage bit not being as bad.
Mark in Essex
28-03-2013
Originally Posted by Ramit Baudeep:
“it was brown sauce i said not brown bread

”

Sorry - had too many San Miguel's and things are starting to get blurry.
Ramit Baudeep
28-03-2013
Originally Posted by Mark in Essex:
“Sorry - had too many San Miguel's and things are starting to get blurry. ”

lol no worries - enjoy the beers
smudges dad
28-03-2013
Our local butcher does an Irn Bru and chilli (link) sausage
SilvioDante
29-03-2013
A butcher in the next town does a version of square/lorne sausage with a disc of either black pudding or haggis in the middle of the slice. "Clyde Tunnel" its called. Tasty
Ramit Baudeep
29-03-2013
Originally Posted by SilvioDante:
“A butcher in the next town does a version of square/lorne sausage with a disc of either black pudding or haggis in the middle of the slice. "Clyde Tunnel" its called. Tasty”

I know the one you mean

Tesco also stock these but the butchers will probably be of better quality i would expect
SilvioDante
29-03-2013
Originally Posted by Ramit Baudeep:
“I know the one you mean

Tesco also stock these but the butchers will probably be of better quality i would expect”

Had 2 rolls n' square sausage this lunchtime, all because of this thread! Belt loosened a notch
the dourfla
30-03-2013
Originally Posted by Yeah_Jackie:
“Who do you think you are kidding Mr(s) Baudeep
If you think that is a healthy bun...


”

you should introduce your bun to his pink link then he can ram it balls deep 3==o
Jol44
30-03-2013
Originally Posted by Yeah_Jackie:
“I think this is a case of six of one and half a dozen of the other. There's not really such a thing as a healthy sausage. The nearest you will get is to cook it how you like once in a while (every weekend *cough*) and enjoy it guilt free. This has proven benefits for your psychological well-being ”

I'm moving to this way of thinking.

Have a few days of calorific austerity and then enjoy the foods exactly how you'd like them once in a while.

I'm finding that better than eating very poor mans versions everyday of what I'd really like.
Isambard Brunel
03-04-2013
Originally Posted by smudges dad:
“Note that most English haven't got a clue what square sausage is”

That's because we already have meatloaf, which is close enough. You can buy thinly sliced meatloaf in supermarkets for rolls and sandwiches.

As for sausages, it's like arguing which is the healthiest way to smoke a cigarette. If you're going to buy a supermarket sausage, the way you cook it is the last of your worries. Just eat them if you like them, and eat sensible amounts. The same goes for anything else.

I fry them, merely coating the surface of the pan in butter to stop them sticking, and put a lid on the pan to keep the heat. The heat reflecting from the lid helps cook from the top. I've never felt the need for frying food submerged in oil, and with sausages I find that they squeeze out most of the grease on their own as the meat shrinks during cooking.

You can also boil spicey sausages for an interesting taste and texture, though they can split after a while. You can boil them until just before they split and then move them to an oven.
neo_wales
03-04-2013
Originally Posted by Caldari:
“I always buy good quality sausages from my local butcher and/or farm shop and fry them in lard. I couldn't give a single flying toss what the health police think.”

Spot on post, sausages fried gently in lard will release their fat and the eggs you then fry in the pan taste so much better than when cooked in oil.

You won't drop dead from frying sausages in lard, it won't be your last meal so enjoy the taste but don't do it everyday.

Chips cooked in lard or beef dripping take some beating too
curvybabes
04-04-2013
Originally Posted by Isambard Brunel:
“That's because we already have meatloaf, which is close enough. You can buy thinly sliced meatloaf in supermarkets for rolls and sandwiches.
”

But meatloaf tastes nothing like square slice I buy meatloaf every week I dont eat it I hate the stuff but love slice.
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