warwick.hoy
Assistant Cook
I'm not sure where to bring this up, so if it has to be moved that's cool with me.
I'm wanting to roast some Andouille and Apple Chicken Sausages. I'm unsure what temp to roast at. I'm assuming cook slowly. I have a probe digi thermometer, but I'd hate all the juices leaking out. Is there a better way to test done-ness rather than poking the skin with the thermo?
Any help is appreciated
I'm wanting to roast some Andouille and Apple Chicken Sausages. I'm unsure what temp to roast at. I'm assuming cook slowly. I have a probe digi thermometer, but I'd hate all the juices leaking out. Is there a better way to test done-ness rather than poking the skin with the thermo?
Any help is appreciated
Last edited: