[LeggsRobbins]

Just got 12 packages of Farmland Breakfast Sausage Links (.50 at Smith's) figuring I'd burn through them since I generally love sausage. Lo and behold, these are NOT the pre-browned kind. Prepared them according to directions and discovered I can't stand them. Came out mushy and tasting underdone even though they weren't.

Cooking tips for nice, crisp sausage? Recipe ideas? TIA!

[Tylianna]

Do you have a Foreman grill? Try that.... Or try broiling them, grilling them, or cut them up to make sausage gravy.

[LeggsRobbins]

Originally Posted by Tylianna

Do you have a Foreman grill? Try that.... Or try broiling them, grilling them, or cut them up to make sausage gravy.

Excellent! Thank you! Could go quite well with mashed potatoes, which DH LOVE and for which he insists on having gravy. (He mashes the potatoes and makes the gravy himself; says it's his thing and there's no reason I should have to do it just 'cause he likes it. Do I have the best husband or WHAT?! .)

[LeggsRobbins]

Originally Posted by queenofthehivemomof5

got some of the same stuff leggs (got mine for free...used my GYR money )

Here is what I do...put them in the pan (mine are frozen I dont defrost 1st) then put in about 1/4 inch of water..I cook on med high till water has evaporated. Then I cook till brown and crisp.

Adding the water ensures that they get cooked all the way through.

Dont know what the directions on the package say...but thats how I cook mine.

So "put in pan and cook on low" isn't the best approach, eh? .

I'm jealous of your GYR money! I didn't even catch on to the promotion 'til it was too late. .

That's okay. My freezer is full of basically free meat and I'm eating STEAK for dinner, which I actually KNOW how to cook, and all thanks to you folks at DAGG!!!

(We need a hats thrown in the air smiley. .)

[LeggsRobbins]

Originally Posted by kurlisola

I'd just cook them longer??? I've never used the prebrowned ones, so can't compare. I just take a small teflon skillet, put in on about medium, spray with a bit of Pam. Then cook, turning several times til they are a nice dark brown color...but not too dark. Mine have never been mushy or anything, thank goodness I love sausage links

Now, if you want a good tip for dealing with rolls of sausage (like Jimmy Dean), here's what you do. Take the roll & put it in the freeze for about 45 minutes. Then slice it all up, right through the paper. Pull the paper off the ends, put into a plastic container (I put one layer, then a piece of wax paper on top, followed by another layer). Then pop in the frig. It's much less messy. When you need some for breakfast, you don't have to pull out the half cut, oozing slippery roll. Oh yeah, about the rounded ends...I just flatten those a bit with my hands. I use it within a week or so.

Excellent tip! Because I'm going to buy some rolls (same deal-- .50) as soon as Smith's gets them back in. (RC and all.) Now, can sausage rolls also be used for italian style cooking and all those recipes that call for "one pound pork sausage," etc, or is it different than the pork sausage you buy at the meat counter?

[ADDult_ADDvocate]

Originally Posted by LeggsRobbins

Excellent tip! Because I'm going to buy some rolls (same deal-- .50) as soon as Smith's gets them back in. (RC and all.) Now, can sausage rolls also be used for italian style cooking and all those recipes that call for "one pound pork sausage," etc, or is it different than the pork sausage you buy at the meat counter?

OK now I have Italian blood, my Pop the fullblood is somewhere rolling in his ashes at the thought!
Use Italian Sausage for italian recipes please or they will not taste right, KWIM? Just buy the Italian sausage in big links and cut them down the side and squish out the stuff inside. Occasionally you can find Italian sausage in bulk rolls but I have not seen that since I moved down south.
The rolls are good for any other recipe calling for pork sausage however, ya wanna learn how to make biscuits and gravy? MMMMMMMMMM!!

[LeggsRobbins]

Originally Posted by kurlisola

Can't help you with that. I usually just buy italian sausage links in the refrigerated meat case or frozen. Sorry. Maybe someone else knows.

A good place to find recipes is:

www.allrecipes.com

In addition to looking at the number of stars of a recipe, read the reviews...you'll usually find alot of tips for a particular posted recipe.

Yes! I LOVE that site, and I've been living off of it for the past week or so. You can imagine how I felt this morning when I typed in ingredients "sausage links" and all I got was a chinese soup recipe! Neitsche had nothin' on how I felt!

[LeggsRobbins]

Originally Posted by kzrainbow

OK now I have Italian blood, my Pop the fullblood is somewhere rolling in his ashes at the thought!
Use Italian Sausage for italian recipes please or they will not taste right, KWIM? Just buy the Italian sausage in big links and cut them down the side and squish out the stuff inside. Occasionally you can find Italian sausage in bulk rolls but I have not seen that since I moved down south.
The rolls are good for any other recipe calling for pork sausage however, ya wanna learn how to make biscuits and gravy? MMMMMMMMMM!!

Absolutely!

[LeggsRobbins]

Originally Posted by kurlisola

There is a great site...well it used to be a great site. It was a copy cat recipe site; for restaurant recipes, kwim? Anyway, they had a message board & employees would post recipes from every restaurant imaginable. There were other sites like it, but the message board was the best part. Anyway, their server crashed & they lost the message board & all of the previous posts. They decided not to set another one up, so I stopped going there. It was great though. I miss it. As I said, there were other sites, but none as complete as this one was.

Ouch. That does break my heart.

[LeggsRobbins]

Originally Posted by mama22qts

What a coincidence! I just took out a roll of Jimmy Dean mild sausage...gonna do grits, cheese and sausage in the crock pot. It's great with scrambled eggs and toast for supper.

Now THAT sounds really good. DH isn't much on creative cooking, but he eats what I put on the table. Recipe, s'il vous plait?