Thread: Sausages

Does any one have a trick on how to stop sausages from curling up when frying?? A pet hate of mine , you just can't seem to get and even cook thru out . I've tried pricking them, standing stack against each other. Oh please is there someone out there who can help me before it all gets to much. Angus??

Try cooking them slowly on a low heat.

Cheers
Pete

Buy good quality snags that are not full of water.

venison

Originally Posted by Gapped axe

venison

I recently tried some venison sausages that @Shearer got made up. They were the best I have had in NZ by far, and didn't shrink or curl up.
Maybe ask him for the recipe

you not going to the Sika show?

dont use waterlogged sausages. try to get ones with natural casings not artificial. low heat until almost cooked then feel free to turn up the heat if you like the outsides crispy

Turn often. Lots often, and start in a cold pan.

Cast square ones

hmm wondered when you were going to make a contribution

Originally Posted by Gapped axe

you not going to the Sika show?

No mate. Too far to swim

Originally Posted by Beaker

Turn often. Lots often, and start in a cold pan.

Cold pan?? That has always been a big no no for frying in my up bringing. My Nana would turn in her grave

Originally Posted by Pengy

Cold pan?? That has always been a big no no for frying in my up bringing. My Nana would turn in her grave

Agreed for anything other than sausages. Just seems to keep them straight, and juicy.

Pet hate of mine too
Pan or hotplate at cooking temp. We use rice bran oil
Outside of the curve down and as it straightens roll saussies in the oil. Rolling when hot shrinks the skin so no problems later as the plate heats up

Hellers London Pride are the go-to saussies in our house

Put the sausages into a pot, cover with cold water, bring to the boil, then simmer for 5 minutes, drain then let cool down. sometimes I fry them, sometimes I wrap them in streaky bacon and roast them with veges and olive oil