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Old 02-26-2008, 01:42 PM   #11
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BT: You steam the sausages in a covered pan then take off the lid and brown them.
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Old 02-26-2008, 02:03 PM   #12
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oh no, i understand what was meant, andy, but my point was that they should not be covered at any time. if you want them cooked through, just take more time and control the heat.
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Old 02-27-2008, 01:11 AM   #13
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Right, so put them in water and dont cover them and cook them through...uhh
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Old 02-27-2008, 01:59 AM   #14
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BT, I kinda know what your saying, but you can simmer snags,with or without the lid and they will turn out fine, No toughness in my snags when I do it this way. It is my Nans and Mums Curried Sausage recipe, and this is how we do it, we put the snags in the water,bring to a boil,then turn down to a simmer straight away,let simmer until the skin on the snag comes away,turn off the heat,take snags out of water and let cool. While they are cooling,make your curried sauce with all the vegies in it,and anything else you may want to put in there,Cook your rice,once done drain and your sauce should be ready,then I add the snags,skinned and sliced to the size you want,normally bite size,then I also add bananas,sultanas,diced apples if you want, or any other fruit, or leave it out altogether,add coconut cream if you want,just a touch though,stir to combine gently,then plate up your rice and pour your curried sauce with snags over the top, it is sooooo delish if you love curried snags that is, You may have to heat the rice up in the wave, if it is too cool, but hey, that doesn't take long, and you can adapt the recipe to your own liking. Sausages are not at all tough or hard or dry, tender and moist as anything. Just dont boil the heck out of it, slow and steady always wins.
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Old 02-27-2008, 07:24 AM   #15
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BT:

The method I described is standard instructions on many sausage packages. When I use this method, I don't have a problem with the end product.
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Old 02-27-2008, 07:33 AM   #16
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for Me it depends on the Sausage and what I want it for in a dish or recipe.
I agree with BT entirely for some sausages, there really is no better to do then, but for Others, in Beer is best I find.

if I want a sausage sammich I`ll do it BT`s way for instance, if I`m making a Creole or Hotdogs I`ll do the beer and Liquid smoke thing.

it`s a Versatile food, a bit like Potato, there`s no Right or Wrong way to cook it (well, there IS a wrong way if it`s Bratwurst and you`re Me).
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Old 02-29-2008, 10:40 PM   #17
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Just wanted to update you on how my experience went.

I started out with water in the pan but then I decided to drain it and replace it with oil instead. I cooked the sausage for a good 15-20 minutes before I turned up the heat at the end for a couple of minutes. I was wondering, do you boil the water/oil before inserting the sausages?

I was much more satisfied with the result than the previous occasions I cooked sausages, but maybe a few more adjustments here and there and maybe I'll get it just right.

Thanks for your suggestions.
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Old 03-01-2008, 04:35 AM   #18
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When I use the water method, because I only use a splash, I put the water in the cold pan and then the sausages straight in. I'm not steaming them or boiling them, just providing a barrier between the metal base and the sausage until the skin starts to cook and so doesn't stick. If I was boiling or steaming sausages, such as frankfurters, I would get the water hot first and then add the sausages.
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Old 03-01-2008, 06:39 AM   #19
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I think the on ly way to cook sausages is just after the pancakes and before the eggs.
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Old 03-01-2008, 08:01 AM   #20
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I just cook them in a frying pan with about a tablespoon of olive oil. I use tongs to keep turning them and lean them against eachother to keep them in place. Once you get a little color on them, turn the heat down and finish cooking. Always juicy.

Same method on the grill, just keep them from getting too hot at first so you dont burn the skin.

Or, for brats, I'll sear them in a pan, then pour in 2 beers and add a handfull of kraut. Cover and simmer for about 30 minutes.

OR...have you ever had a smoked brat? YUM!

It's not rocket science. As long as you keep them over med to med-low heat, when the 'look' done they will be...without burning the skin.

Oh, and if I need to slice them for a certain recipe, I make sure they rest on a board for at least 10 minutes. Always juicy and tender with no pink.
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