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Thread: Sausages

  1. #1
    Member Gapped axe's Avatar
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    Red face Sausages

    Does any one have a trick on how to stop sausages from curling up when frying?? A pet hate of mine , you just can't seem to get and even cook thru out . I've tried pricking them, standing stack against each other. Oh please is there someone out there who can help me before it all gets to much. Angus??
    "ars longa, vita brevis"

  2. #2
    P38
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    Try cooking them slowly on a low heat.

    Cheers
    Pete
    veitnamcam likes this.
    Arguing with an Engineer is like Wrestling a Pig in Mud.

    After awhile you realise the Pig loves it.

  3. #3
    Member Pengy's Avatar
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    Buy good quality snags that are not full of water.
    Forgotmaboltagain

  4. #4
    Member Gapped axe's Avatar
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    venison
    "ars longa, vita brevis"

  5. #5
    Member Pengy's Avatar
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    Quote Originally Posted by Gapped axe View Post
    venison
    I recently tried some venison sausages that @Shearer got made up. They were the best I have had in NZ by far, and didn't shrink or curl up.
    Maybe ask him for the recipe
    Forgotmaboltagain

  6. #6
    Member Gapped axe's Avatar
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    you not going to the Sika show?
    "ars longa, vita brevis"

  7. #7
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    dont use waterlogged sausages. try to get ones with natural casings not artificial. low heat until almost cooked then feel free to turn up the heat if you like the outsides crispy

  8. #8
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    Turn often. Lots often, and start in a cold pan.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  9. #9
    Sending it Gibo's Avatar
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    Cast square ones
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    Werawhakaui?

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  10. #10
    Member Gapped axe's Avatar
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    hmm wondered when you were going to make a contribution
    Beaker and Gibo like this.
    "ars longa, vita brevis"

  11. #11
    Member Pengy's Avatar
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    Quote Originally Posted by Gapped axe View Post
    you not going to the Sika show?
    No mate. Too far to swim
    Forgotmaboltagain

  12. #12
    Member Pengy's Avatar
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    Quote Originally Posted by Beaker View Post
    Turn often. Lots often, and start in a cold pan.
    Cold pan?? That has always been a big no no for frying in my up bringing. My Nana would turn in her grave
    sako75 and Beaker like this.
    Forgotmaboltagain

  13. #13
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    Quote Originally Posted by Pengy View Post
    Cold pan?? That has always been a big no no for frying in my up bringing. My Nana would turn in her grave
    Agreed for anything other than sausages. Just seems to keep them straight, and juicy.
    veitnamcam likes this.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  14. #14
    Member sako75's Avatar
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    Pet hate of mine too
    Pan or hotplate at cooking temp. We use rice bran oil
    Outside of the curve down and as it straightens roll saussies in the oil. Rolling when hot shrinks the skin so no problems later as the plate heats up

    Hellers London Pride are the go-to saussies in our house

  15. #15
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    Put the sausages into a pot, cover with cold water, bring to the boil, then simmer for 5 minutes, drain then let cool down. sometimes I fry them, sometimes I wrap them in streaky bacon and roast them with veges and olive oil
    Spudattack likes this.

 

 

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