Cooking Sausages

[gollob]

After watching today's "Four In A Bed" they cooked sausages in the oven. Is this the best way to cook sausages or do you have alternatives?

[tamborine]

Sausages cook thru with the batter in hot oven.

[237SJ]

Nowt wrong with pig instines - very good on hog's pudding but they are stretched further so maybe that is why they are not tough

[Islay]

Damn just read that back Eccles - that was really badly worded!!!

[RATTER15]

Never heard of that before, the butchers we use all make their own sausages. Maybe its just yours that does it that way?

[-Talbot-]

If a sausage is too fatty I just wipe away the fat with paper towel.

[tamborine]

I grill fresh lamb chops & frozen rump or fillet steak.

[RATTER15]

After a very quick look on google, I cant find anything to suggest that chipolatas are made with a different skin than other sausages.

[EDDIE51]

Very few sausages have natural casings now .
I can see sausages being fried or grilled if you are just doing a few but try cooking 10 Kilos every morning apart from in trays in a hot oven.

[Islay]

Well I would suggest its also down to the type of kitchen you work in Eddie!
I can assure you I cooked more than a 'few' sausages each day, I would also suggest that if you are cooking 10 kilos they are the 'catering' sausages which probably improve in flavour and texture for being cooked in an oven.
You would not want to ruin top quality butchers sausages by baking them en masse in a 'hot' oven!
Not being funny but you wouldn't get far in a cold oven!

[EcclesCake]

Sorry Ratter I don't follow, what do you mean by my butcher doing it that way?

Natural casings are the norm with reputable butchers in my experience.

To the best of my knowledge it is standard practice to use lamb skins for chipolatas and pig for sausages. Makes sense really given their size difference.

[tamborine]

Talbot, add flour & gravy browning to sausage fat. Wiping away is a waste of good gravy.

[RATTER15]

Eccles, I was suggesting that your butcher may use lambs skins for chipolatas but I can find nothing online to suggest anybody else does.

[-Talbot-]

I don't make gravy for a sausage sarnie, Tambo.

[Tilly2]

Waitrose do, Ratter.

[EcclesCake]

Ratter, I can't be *** Googling to disagree with you.

I do know that my butcher uses natural skins as I have been there when they are making them and have purchased skins when I have felt inclined to make my own.

Synthetic skins are vile to my palate and do not cross the threshold.

[paddywak]

When we were kids out and about during the holidays we often had sausages "Cowboy Style" make a fire of any handy wood,spear your sausage on a twig and hold over the fire.When it was black all round it was cooked.I remember they always tasted great mind you we had proper butchers sausages in those days.

[ummmm]

Eccles is a chef...just saying!

[Tilly2]

We can all cook sausages, Ummmm.

[ummmm]

I know we can!

It's just I wouldn't think to ask what casing my sausages are in...unlike most decent chefs.

[Tilly2]

You get what you pay for. I buy decent sausages and don't have to ask questions about their provenance.