Does anyone boil 'normal' sausages?

sb44

My daughter visited a museum with school the other day, bought a few little things from the museum shop, as they do.

One was a little book (more like a booklet really) called 'War-Time Cookery to save fuel and food value'.

It says 'Issued in the National Food Campaign Exhibition 1940' on the front.

Anyway, one of the recipes is for Sausage and Tomato Pie and it says to drop the sausages in boiling water and simmer for a quarter of an hour, then to skin and slice.

It says to use the fat from the sausage water for cooking other dishes.

Now I know you put tins of hot dogs sausages in a pan and warm them up, never heard of boiling regular sausages though.

Has this died out or do any other members cook theirs like this?

I know my MIL boils mince first before using, I would sooner just fry and drain off the fat.

Dippypud

sb44 wrote: »

My daughter visited a museum with school the other day, bought a few little things from the museum shop, as they do.

One was a little book (more like a booklet really) called 'War-Time Cookery to save fuel and food value'.

It says 'Issued in the National Food Campaign Exhibition 1940' on the front.

Anyway, one of the recipes is for Sausage and Tomato Pie and it says to drop the sausages in boiling water and simmer for a quarter of an hour, then to skin and slice.

It says to use the fat from the sausage water for cooking other dishes.

Now I know you put tins of hot dogs sausages in a pan and warm them up, never heard of boiling regular sausages though.

Has this died out or do any other members cook theirs like this?

I know my MIL boils mince first before using, I would sooner just fry and drain off the fat.

http://uktv.co.uk/food/recipe/aid/580586

My late MIL used to make this for the grandkids ...

very nom

sb44

Dippypud wrote: »

http://uktv.co.uk/food/recipe/aid/580586

My late MIL used to make this for the grandkids ...

very nom

Thanks for that, it sounds like a cheap filling winter meal.

I may give that a go when it gets a bit chillier.

kitschkitty

I think the issue with boiling meat is some of the flavour (juices) ends up in the cooking liquid so unless you are using that in a sauce/gravy you lose it. Also frying (or even baking or roasting) gives it a nice colour and allows the edges to caramalise.

babyshoes

I remember my Mom pre-boiling sausages before grilling them to brown, but I think it was only when she was trying to lose weight! I don't remember exactly how they taste, but I do remember prefering them when they were not boiled first!

meanmarie

In pre-fridge days, my mother would sometimes boil sausages to help them to keep longer....not sure if it worked and it is 60 years ago so can't remember how they tasted!

Marie

kittycat204

I suppose i boil sausages when I cook then for a casserole sometimes. Sometime I just throw them with stock and veg and don't bother browning them.

kara7758

My mum used to place sausages in a frying pan with lots of onions,a knob of butter, lots of pepper and cover them in water, boiling them until the onions were soft. Served with mashed potatoes and the liquid used like a gravy. Was lovely!!

kitschkitty

kittycat204 wrote: »

I suppose i boil sausages when I cook then for a casserole sometimes. Sometime I just throw them with stock and veg and don't bother browning them.

Casseroling isn't really boiling though as the liquid and casserole ingredients form the stock of the dish.

kitschkitty

kara7758 wrote: »

My mum used to place sausages in a frying pan with lots of onions,a knob of butter, lots of pepper and cover them in water, boiling them until the onions were soft. Served with mashed potatoes and the liquid used like a gravy. Was lovely!!

As above but this is stewing (on a hob as opposed to casseroling in an oven).

Caterina

With the Italian style sausages, the ones with great chunks of fat mixed with the bits of meat, I used to cook them like this: I would pierce them all over, cook them in a pan with water, they would boil first and at the same time the fat would melt and run into the water from the holes in the skin. Eventually the water would evaporate and the sausages would get browned in their own fat. But you can only do this if the sausage has good amounts of meat and fat, not if it is filled with rusk, like some of the cheaper ones. HTH