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Silly question - quick replied needed!!
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doorstep
Posts: 192 Forumite
I'm cooking sausages for tea tonight.
Trying to be a bit healthier, so was going to grill them.
How long for though
As I said, silly question really - but I've never grilled them before!
(There is no packaging as they have been previously decanted on return from the farm shop in true o/s:D )
Thanks in advance!
doorstep
Trying to be a bit healthier, so was going to grill them.
How long for though
As I said, silly question really - but I've never grilled them before!
(There is no packaging as they have been previously decanted on return from the farm shop in true o/s:D )
Thanks in advance!
doorstep
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Until they are done!i tHink, therEfore I'vE goT a BLOODY heAdAche0
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About 10 minutes I would think, turning frequently.i tHink, therEfore I'vE goT a BLOODY heAdAche0
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Thnks f3lix!
I'm really rubbish at grilling - tend to overcook almost everything! In a pan, I'm a demon though.....!!0 -
Stick a knife through one and check that it is brown not pink inside. Grill slowly, otherwise the outsides will burn while the middles are still uncooked.
I haven't bogged off yet, and I ain't no babe
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Careful not to "Barbeque" them though. *Sings the 'When will I see you again' theme from that advert*
Seriously though, don't have the sausages too close to the heat or you're in danger of cooking the outside and leaving the inside under-cooked.
Hmmm ..... sausages. Must investigate the freezer *licks lips*
You cannot live as I have lived an not end up like me.
Oi you lot - please
GIVE BLOOD - you never know when you and yours might need it back! 67 pints so far.
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Thanks everyone. They took about 20 minutes.
OH thought they were yum (I don't like them myself!!)0 -
doorstep wrote:Thnks f3lix!
I'm really rubbish at grilling - tend to overcook almost everything! In a pan, I'm a demon though.....!!
I've been cooking for myself (+family now) for about 10 years, and its taken me this long to work out that when you fry something it only needs to sizzle gently. Up until recently I would either over do it so that oil would be spit out of the pan all over the place, leaving the outsides of the food hard. Or undercook it so that it'd be soggy and break up. Think I've about got it now...almost.
But if you've got any tips, I'd be interested to hear them. I think the theory of cooking is more important than kwowing a recipe.SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"0 -
I roast mine in the oven on a wire rack to save the chance of burning them, but still the fat drains off."On behalf of teachers, I'd like to dedicate this award to Michael Gove and I mean dedicate in the Anglo Saxon sense which means insert roughly into the anus of." My hero, Mr Steer.0
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I always !!!!! mine with a knife/fork, to allow the heat to generate through to the middle, turning them frequently. Failing that, have you tried the George Forman Mean grilling machine? Thats excellent to drain off any excess fat.Hi, we’ve had to remove your signature. If you’re not sure why please read the forum rules or email the forum team if you’re still unsure0
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sorry, I should have quoted "score" with a knife/forkHi, we’ve had to remove your signature. If you’re not sure why please read the forum rules or email the forum team if you’re still unsure0
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