Sausages

[Mendoza]

How do you like them cooked to make them taste the bestest?

Do you like giving them a little prick?


Ooohhh thats going to make you hungry this Monday afternoon

 

[Paxton Dazo]

BBQ'd. I love them ones that have bits of Apples in.

 

[strings]

Barbequed, otherwise grilled.

 

[Cheeky Monkey]

NSC in food thread by Mendoza shocker!!

 

[crodonilson]

I love mine boiled and my favourites are herby sausages. I f***ing love herby sausages.

 

[DJB1975]

When i get home later i am in m&s quick smart for a quality banger.

Do like beef sausages under the grill with mash and a nice red onion gravy.

 

[defrocked priest]

Grilled and Q'ed are the same thing.

 

[TWOCHOICEStom]

BBQ or Caserole!

 

[keaton]

All ways of cooking sausages are great, except deep-frying which is wrong

 

[JJ McClure]

Start them off in the oven then finish under the grill. Too much grilling and you have the danger of spitting fat and burnt sausages.

Oh and as for Paxton's snags with apple in, that's just wrong, meat and fruit should be kept far apart.

 

[Tricky Dicky]

You should never prick your sausages (or sausage your prick, for that matter !). This was done during the war as there was a high water content at the time and if you didn't prick them, they tended to explode a little - hence the name "bangers". Nowadays, if you prick them, you are letting the juices and fats out which is most of the flavour.

As for cooking, either fried or oven baked for me, but I like to cook them very long and very slow, so if frying I keep them going for up to an hour, with a diffuser if necessary.

 

[Couldn't Be Hyypia]

Speldhurst Sausages - just the right amount of herbage. 4th on the Ask Mario list here - http://www.askmario.co.uk/features/1106_sausages.html

 

[Pantani]

As for cooking, either fried or oven baked for me, but I like to cook them very long and very slow, so if frying I keep them going for up to an hour, with a diffuser if necessary.

Slow is the answer, tend to go for pan fried because you get all those tasty sticky bits in the pan then you can make tasty gravy.

 

[Insel affe]

TOAD IN THE HOLE........................now thats a combo mmmm

 

[Tricky Dicky]

Slow is the answer, tend to go for pan fried because you get all those tasty sticky bits in the pan then you can make tasty gravy.

Word.

 

[Superphil]

Toad in the Hole is one of my most favourite meals, ever.

Good quality suasages are superb, especially when they are made by the local butcher, we are blessed with 6 butchers within a 3 mile radius. Bought some delicious Venison suasages on Saturday from Suters in Storrington, put them on the BBQ, and I have to say, they were spot on

 

[BensGrandad]

I was told by a butcher that you should not and have no need to 'prick' sausages as the skins now are synthetic man made fibre and you only had to do that with true pig skins when they were used.

I like mine pan fried slowly preferably the Lincolnshire or Cumberland type.

A cafe owner once told me that if your sausages, bacon and tea are good you will prosper the rest can all be Tesco Blue and White if you wish.

 

[Superphil]

I was told by a butcher that you should not and have no need to 'prick' sausages as the skins now are synthetic man made fibre and you only had to do that with true pig skins when they were used.
.

I think our most local butcher uses cows intestine for his casings, bought some off him once to make my own Shefftalias. I know some use synthetic, but I don't think they all do.

 

[BensGrandad]

I think our most local butcher uses cows intestine for his casings, bought some off him once to make my own Shefftalias. I know some use synthetic, but I don't think they all do.

He was possibly talking of the majority of everyday butchers, obviously butchers who specialise in sausages and enter competitions would use a better or more natural commodity.

I always thought that Sheftalia didnt use any casing at all and were just rolled into long sausage type shape and cooked, similar to how you leave a home made burger or rissole.

 

[Hercules Rockerfeller]

You should never prick your sausages (or sausage your prick, for that matter !). This was done during the war as there was a high water content at the time and if you didn't prick them, they tended to explode a little - hence the name "bangers". Nowadays, if you prick them, you are letting the juices and fats out which is most of the flavour.

As for cooking, either fried or oven baked for me, but I like to cook them very long and very slow, so if frying I keep them going for up to an hour, with a diffuser if necessary.

Ditto!!!