Cooking Resources

taxlady · 01-07-2012, 01:42 PM

Quote:

Originally Posted by Aunt Bea

I enjoy both but, I prefer the patties.

Keep a few precooked in the freezer.

Then you can pop a couple in the microwave to thaw when you start the pancakes.

I keep cooked patties in the freezer for nuking too.

**PrincessFiona60** · 01-07-2012, 02:03 PM

Quote:

Originally Posted by Nutmegger1957

However, here's a question.........(and if you answer "til they are done," I'll.........)
How long is long enough to ENSURE they are cooked thru as much as they should be? Brown is one thing, raw inside is another.

-Nutmegger1957

If the links are browned well on the outside, they will be done on the inside, they are usually small enough that they will cook through. If you are unsure, buy a meat thermometer and see that they come up to the correct temp listed on the package. The package should also have a suggested cooking time.

Chef Munky · 01-07-2012, 05:26 PM

Quote:

Originally Posted by Nutmegger1957

Along with my griddle cakes, I'm gonna make sausage (wife's request). I can't decide if I want to get sausage that I can cut into patties, or sausage links.

Pro's and Con's of each? Which is gonna cook faster? Which makes less splatter?

What do I need to know with regard to the choice between the two?

-Nutmegger1957

Welcome to DC Nutmegger.

Can you get to a Butcher shop? They usually have the best selection. Here it's " Local Favorite "

Bulk unseasoned sausage is more versatile. Cheaper in some ways. Not exactly easy stuff to work with. It gets sticky. Keeping your hands wet with cold water helps. Just work fast if your making patties. Cooking time will depend on the thickness of the patties to begin with. I use a Hamburger patty press. Or wrap and roll it in wax paper and cut them out. Sausage is easier to cut if it's cold. That way they are all kept unformed sized. When the juices run clear they're done.

If the bulk sausage is unseasoned you can add your own spices to make breakfast sausage. I like adding a little extra Chili Flakes, or Maple syrup to the mix.

Links are what they are linked. The casings can always be taken off. Either one will splatter a bit. We prefer the patties here. The links never browned to anyone's liking. Casings can be a bit too tough as well.

Munky.