tag:blogger.com,1999:blog-36230402.post117032151887481496..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: Pricking sausagesNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-36230402.post-47407168643810146862008-08-01T12:29:00.000+01:002008-08-01T12:29:00.000+01:00I imagine that the boiling, paradoxically, elimina...I imagine that the boiling, paradoxically, eliminates some of the liquid that causes the sausages to split. What temperature do you use for oven cooking? I find that a high temperature (6/200C and above) causes the sausages to dry out and the skins to toughen, and a low temperature does not brown them.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-72804924779704044142008-07-31T15:26:00.000+01:002008-07-31T15:26:00.000+01:00Hi thereI run www.sausagefans.com and some people ...Hi there<BR/><BR/>I run www.sausagefans.com and some people email me with cooking tips. I agree you can't find a "perfect" method and use a variety of different methods.<BR/><BR/>Some people say putting the sausages into a pan of boiling water for 30 seconds to a minute stops them splitting. That said others have suggested ice cold water for the same!<BR/><BR/>I like Musks sausages in the oven and although our oven is a bit dodgy they seldom split (we use neither of the boiling methods described above)!<BR/><BR/>Cheers<BR/><BR/>StephenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1170330220159728002007-02-01T11:43:00.000+00:002007-02-01T11:43:00.000+00:00Yes, I have asked myself all these questions. I su...Yes, I have asked myself all these questions. I suppose we'd get bored if they had easy answers.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1170329941682335402007-02-01T11:39:00.000+00:002007-02-01T11:39:00.000+00:00Can you ever have "the perfect method" of cooking ...Can you ever have "the perfect method" of cooking them as every sausage (or every batch of sausages) is different and therefore would need a different method? The percentage of meat content, the type of meat, the thickness of the sausage, the thickness of the skin, other ingredients, water content etc etc. Wouldn't all these factors mean a slightly different approach to cooking? Unless you make your own? And if you end up with a poor sausage, how do you know its the result of your cooking, or just a bad sausage to start with? Is it not akin to how to pour a perfect pint of beer - it all depends on what beer it is?Anonymousnoreply@blogger.com