I was just thinking today how much I prefer sausages done on a barbecue than steak.
I have yet to attend a barbecue where the cook doesn't turn the steak into something resembling a slightly charred piece of cardboard.
Sausages, however, are hard to ruin. They're good on a bun, lathered in tomato sauce and topped with onions.
Then I thought about other sausages. Frankfurts, for instance. I love 'em on a hot dog roll, bit of Hot English Mustard, lots of Tomato Sauce.
Aldi sell nice little sausages 5 in a jar. Bockwursts, they're called. We often have them for dinner in hot dog rolls after I've unpacked the shopping. They also sell big fat Bratwursts (veal sausages), 4 in a cryovac pack.
Fry them up and put on a bun, or they'r also nice served with Sauerkraut and potatoes. Yum.
Love the Sausage Sizzles they have at charity fundraisers or shop openings. Just the aroma from them on a Saturday morning at the kids footy game is tantalising, I find.
All hail the humble sausage.
The surface tension differs due to varying thickness of the skin and temperature difference of the cooking surface, as well as the density of the material behind the skin.
Hence the reaction will differ along the sausage surface and cause it to bend.
Should the perfect sausage be made and cooked on an even cooking surface, it probably won't bend.
As for pricking sausages, it lets out a lot of the juices and can make them dry but if you are watching your cholesterol intake it can be a good thing.
@kopenhagen5 wrote:The surface tension differs due to varying thickness of the skin and temperature difference of the cooking surface, as well as the density of the material behind the skin.
Hence the reaction will differ along the sausage surface and cause it to bend.
Should the perfect sausage be made and cooked on an even cooking surface, it probably won't bend.
As for pricking sausages, it lets out a lot of the juices and can make them dry but if you are watching your cholesterol intake it can be a good thing.
If anyone is watching their cholesterol intake then they shouldn't eat sausages at all whether they are pricked or not.
Whats left without the fat/juices anyway... sausage 'powder'?
@j*oono wrote:Gave up the prick years ago
Ah that accounts for your demeaner, you should take it up again 🙂
You haven't tasted sausages until you've tried these. I'm drooling as I'm typing this.
http://en.wikipedia.org/wiki/Cumberland_sausage
Looks like my dog has been there ...... whoops .. sorry!
If I cook sausages, I usually curry them or make them in brown onion gravy and I boil them first and slice them. Skins fall off, not dry at all and no fat.
That looks like a Medisterpolse.
Traditional Scandinavian sausage and many things in early days were similar in the British Isles. 
