MAKING SAUSAGES INTERESTING

Shannon News, 7 February 1928, Page 4

MAKING SAUSAGES INTERESTING

The word “sausage” strikes a plebeian note, but really, this humble comestible can be quite aristocratic in flavour if he is well treated. Purchase Mr Sausage in a shop that is known to deal in only pur- food pro ducts, and he will supply quite a fair amount of safe nourishment. Once upon a time the wicked practice held sway of pricking sausages before cooking. Doubtless we -were under the false impression that there •would, be a big explosion if the poor sausage w r as not perforated of skin, but we overlooked the fact that through these very perforations would escape, the essential juices of the meat.

Sausages should never, under any circumstances, be pricked, and no ono need be afraid of them blowing up! Also sausages should not be cut apart more than is necessary to fit - them into the pan, as this allows the meat to protrude from the skin. • They should be- carefully untwisted, this

leaving room between tliem for expansion.

■To cook sausages .dust with flour and lower gently into hot fat —cover pan with lid or inverted plate, then lower heat, or in the case of a fuel stove, move to cooler part of the stove. ' Cook very gently for ten to fifteen minutes, if of medium she. Turn at ‘‘half-time" but to -do this, do not impale the poor sausages on a fork. Use a flat instrument, or two spoons, which will turn the sausage Without breaking the skin. .

The reason for covering the pan is that by doing so the sausages do not become dry and hard, as when cooked without covering. The flour coat dusting, during the cooking process becomes a rich ‘‘crusty” brown coat, that enhances flavour as well ns appearance. | , .