pierce or not

meanmarie

Saw Matthew Fort on Market Kitchen to-night say that you should not pierce sausages....use good quality and cook them slowly is apparently the key

Marie

gozaimasu

Beccatje wrote: »

:rotfl: :rotfl: :rotfl:

:rotfl: :rotfl: :rotfl:
This one has me in stitches!!!!!
Good grief!!!

You English are a funny lot I'll give you that!!


:rotfl: :rotfl:

What about the Scots, Welsh or Northern Irish?

Oh the poor neglected other parts of the UK...we're all "english" apparently

I'm feeling very "the world is against me" at the moment...so please ignore my rant if you need to!! :cool:

gozaimasu

Oh yeah and for the sausages...well...do what you like. I usually slice mine in half so I can grill them through the middle. I would probably pierce them maybe if I kept them whole, but more likely stick a knife in the middle to let the fat out.

thriftlady_2

meanmarie wrote: »

Saw Matthew Fort on Market Kitchen to-night say that you should not pierce sausages....use good quality and cook them slowly is apparently the key

Marie

I read Matthew Fort's advice years ago and have followed it ever since. He says to cook them for up to 40 mins in a frying pan very slowly;)

hotcookie101

thriftlady wrote: »

I read Matthew Fort's advice years ago and have followed it ever since. He says to cook them for up to 40 mins in a frying pan very slowly;)

Yep thats what I do, (on nigel slaters advice I think), or else do them in the oven. I never bother pricking them, and have never had any burst, and the fat comes out, but the flavour stays in..... and you get the lovely caramalised bits in the pan to make gravy mmmmmm

I do use butchers sausages though(well, a local specialist sausage shop-they are great:D), or Porkinson's (yum yum porkinsons-best widely supermarket available sausages) I don't know what the 8p asda jobs would be like (apart from not having much meat and probabably tasting like c**p)

Dr_DiNg_DoNg

gozaimasu wrote: »

What about the Scots, Welsh or Northern Irish?

Oh the poor neglected other parts of the UK...we're all "english" apparently

I'm feeling very "the world is against me" at the moment...so please ignore my rant if you need to!! :cool:

This is actually quite ironic because most British people call The Netherlands "Holland" but Holland is just a region.

paulies_nixie

you wanna throw them in the remoska mmmm propper sticky sausages like I remember as a kid

Dont stab mine either, but have been known to slice them in half lengthways to cook them faster when frying for hungry OH

frivolous_fay

Maybe it's the sausages I buy, but personally I can't leave them alone - if I see pockets of grease under the skin I stab them.

Beats having an eyeful of hot oil when you're trying to eat them