to prick or not to prick (sausage heavy content)

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  • to prick or not to prick (sausage heavy content)
  • whatnobeer
    Member

    I usually just add everything to a big frying pan or similar and let it sit on a low heat, having given the onions and bacon a quick fry together before adding the sausage and cider. Reckon the over would work too.

    camo16
    Member

    put the can in the oven?

    Pour the cider over said sausage, onion and bacon mix, surely, and heat in oven?

    You’d need to have a pretty small sausage to ram it into a tin hole…

    Premier Icon midlifecrashes
    Subscriber

    Stop it, it’s nearly lunchtime and I’m starving, none in the house either. May have to nip out to:
    http://www.wilkinson-butchers.co.uk/acatalog/Sausages.html

    IA
    Member

    brown Sausages in pan, quarter 2 onions and 2 apples, brown in pan, add chicken stock, cider, couple spoons wholegrain mustard.

    Simmer till cooked/reduced.

    Boom.

    zokes
    Member

    All this rowlocks about pan / grill…..

    Everyone knows the only way to cook sausages is over a camp fire!

    zokes
    Member

    You’d need to have a pretty small sausage to ram it into a tin hole…

    I always thought smaller holes were preferred for sausage insertion than wide openings.

    monkey_boy
    Member

    i am most definitely not a prick!

    camo16
    Member

    I always thought smaller holes were preferred for sausage insertion than wide openings.

    Yeah, but metal chafes. 😳

    As a sausage fan I have come to realise sausages have to be done in a pan but the question remains “to prick or not to prick”

    Let’s open the flood gates

    globalti
    Member

    The Best Sausage Shop…in the World

    And yes, they deliver, luckily for me they are only 40 minutes away

    Cowmans? Ugh, no, their skins are far too thick.

    Sainsbury’s pork and caramelised red onion for me….. gorgeous.

    Premier Icon mogrim
    Subscriber

    brown Sausages in pan, quarter 2 onions and 2 apples, brown in pan, add chicken stock, cider, couple spoons wholegrain mustard.

    Simmer till cooked/reduced.

    Boom.

    Starving now 🙁

    Premier Icon portlyone
    Subscriber

    My LB, Frost, does a great venison sausage but my favourite has to be the pork & black pudding ones… 8)

    The pricking thing goes back to the war and the cheap sausages they used then. Not needed now.

    Premier Icon MrOvershoot
    Subscriber

    Thanks chaps, I’m starving now 🙁

    TBH I have tried many ways of cooking sausages and as long as they are good quality it makes only subtle differences to the taste. For me Cumberland is king if I’m pressed, though I do like our local butchers pork & venison with juniper 😀

    Premier Icon ononeorange
    Subscriber

    My greatest concern with this thread is Binners’ use of brown sauce in his picture. Yuck.

    Can we have a sub-thread debate on red vs brown sauce?

    Sui
    Member

    no pricking, and don’t do what Germans and Italians do and boil them first – thankfully my missus got a bollocking from the butcher when she told him she did this 🙂

    johndoh
    Member

    Has anyone stopped to think why they are called ‘bangers’?

Viewing 16 posts - 41 through 56 (of 56 total)

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