Personally, I think the recommendation is wrong. I cook my sausages in my Breville Smart Grill. I put a flat plate on top, and a ribbed plate on the bottom (so the grease drains away). With the temp at 450 F, they're cook through and through, and nicely browned, in five minutes.

https://www.google.com/amp/www...-sausages-wrong.html

I cook mine in the oven at 400 for about 30 minutes. Comes out fine every time.

The sausage I cook sure doesn't need to be fried in oil or butter. It's got plenty of fat already.

You know the beauty of cooking, is you can do it however you like things best.

Sausage is pretty forgiving, given the appropriate fat content of 25-30%. That said, most folks still overcook them and dry them out, usually in the name of food safety.

I make all of my own sausage now, and have had a lot of fun playing with sous vide for my sausages amongst other things. 140 degrees for an hour or two, then blot dry and grill to crisp up the natural casings for a good snap, taking to a 150IT finish. The difference is staggering.

Then other times, I drink too much beer and grill them start to (over)finish like everybody else







Some andouille catching some cold smoke

^^^^ Would you care to share your recipes, or is it like sharing your favorite hunting spot up on Notellum Ridge?

I throw sausage on the grill and cook it till it's done.


Also, please size your avatar photo correctly. Should be no larger than 60x60. Yours is MUCH larger:

Sausage recipes! Please! I've got a sous vide setup, hadn't thought about using it for bratwurst and such - that's a great idea. Please, give us some recipes to try!

Anyone have a recipe for Sausage and Peppers like they have at the boardwalk in New Jersey?

Thanks Mitch

I'm sure I'll get flamed for this one. I make mine in water.

At or below simmering 50% beer, 50% water. Garlic and onion powder. Cook for 15-20. Finish on grill.

quote:

Originally posted by exx1976:
I throw sausage on the grill and cook it till it's done.


Also, please size your avatar photo correctly. Should be no larger than 60x60. Yours is MUCH larger:

Giant sausage pics all over the place and this is what you complain about...

Bake Italian Sausage in oven until nice and brown on all sides. Simmer in spaghetti sauce 3-4 hours. Good thing I already ate....

quote:

Originally posted by Gustofer:
^^^^ Would you care to share your recipes, or is it like sharing your favorite hunting spot up on Notellum Ridge?

The andouille is pretty close to the "Nola Cuisine Andouille" recipe available online, with a few tweaks like gumbo/file powder added in and adjusting everything to where you like it. I prefer more cayenne and a Tbsp of "Nola Cuisine Creole Seasoning" in a 5# batch. I do use the Prague powder, and cold smoke it in a few 6 hour cycles before a warm smoke finish to cooked IT. I usually use a A-Maze-N AMNPS pellet maze for cold smoke anymore. I also don't use shoulder/butt, preferring instead to buy better quality lean cuts like pork sirloin or loin, and cut pure fatback in to hit my 70/30 ratio. I think it gives a better flavor and more consistent product than trim and shoulder etc.

The brats I can't share. I'm considering eventually getting a repacker involved and packaging premixed batch seasoning packets to sell for a side business.

I will tell you that the brats pictured here have about a dozen different high quality seasonings, minced garlic and onion, egg, cream, beer, and whisky amongst other things. I'm playing with the recipe to see how close I can get to the flavor I want without some of the extra fresh ingredients, etc.

quote:

Originally posted by DoctorSolo:

quote:

Originally posted by exx1976:
I throw sausage on the grill and cook it till it's done.


Also, please size your avatar photo correctly. Should be no larger than 60x60. Yours is MUCH larger:

Giant sausage pics all over the place and this is what you complain about...

One must pick their battles. Pictures of large food are much easier to deal with than constant reformatting due to avatars..

I've always pan fried or grilled. Never thought to bake them.

Funny how you never think to do something as simple as cooking sausage differently than what you've seen your whole life.

quote:

Originally posted by exx1976:

quote:

Originally posted by DoctorSolo:

quote:

Originally posted by exx1976:
I throw sausage on the grill and cook it till it's done.


Also, please size your avatar photo correctly. Should be no larger than 60x60. Yours is MUCH larger:

Giant sausage pics all over the place and this is what you complain about...

One must pick their battles. Pictures of large food are much easier to deal with than constant reformatting due to avatars..

Agreed.

quote:

Originally posted by Outnumbered:

quote:

Originally posted by Gustofer:
^^^^ Would you care to share your recipes, or is it like sharing your favorite hunting spot up on Notellum Ridge?

The brats I can't share.

Dang, that's the one I was hoping for.

I have a recipe from Rytek Kutas that calls for milk, eggs, white pepper, mace, ginger, nutmeg, salt and beer that I've been wanting to try. It sounded a little bland to me so I was planning on adding at least some garlic to it. I just don't like making 10 lbs of something and not having it turn out well.

Do you put cure in your's or do you just freeze them fresh?

No cure in the brats. Kutas recipes are usually pretty good, even though fairy simple. Most of the formulations I've tried from Len Poli's website are excellent as well. Sometimes simple is better. I do a fresh Polish that's just garlic, marjoram, salt and pepper that's dynamite. Dang, now I'm hungry for sausage!

LOVE,LOVE,LOVE SAUSAGES!!! And I don't care how big the Sausage pic is!!