Monster2
New member
I just wanted to share a recent experience with everyone.
I found out there's a good way to cook sausage, and a bad way! True with everything I suppose.
I'm not a greasy meat kind of person, so most of the time, whenever I grill sausage I poke holes in the casing to less the fat drip out. For me, it usually ends up tasting a lot better and much less greasy. This also helps you figure out when it's done cooking too! (when stuff stops dripping out.
Well.... I recently started cooking a very tasty lean turkey sausage, and when I cook it, I cut it in half, and throw it on the George Foreman grill to get it even leaner. Okay. That worked really great. But I noticed not too much grease was dripping out of the sausage.
The next idea I had was to cut it open (just like before), turn it upside down, and let it cook! Well... it worked great (sort of) A lot of grease dripped out of the sausage, and I had a lot more grease drip into the tray.
BUT... it didn't taste as good. Really, not nearly as good.
So, I tried the first way again, I cut it open, but I let it cook face open, not face down, so some of the fat would get trapped and seared into the sausage for flavor. And it did taste much better.
So what's the point? Sometimes, you just have to eat what's tasty!
It was already pretty lean turkey sausages, and too much of a good thing, usually isn't a good thing anymore.
I found out there's a good way to cook sausage, and a bad way! True with everything I suppose.
I'm not a greasy meat kind of person, so most of the time, whenever I grill sausage I poke holes in the casing to less the fat drip out. For me, it usually ends up tasting a lot better and much less greasy. This also helps you figure out when it's done cooking too! (when stuff stops dripping out.
Well.... I recently started cooking a very tasty lean turkey sausage, and when I cook it, I cut it in half, and throw it on the George Foreman grill to get it even leaner. Okay. That worked really great. But I noticed not too much grease was dripping out of the sausage.
The next idea I had was to cut it open (just like before), turn it upside down, and let it cook! Well... it worked great (sort of) A lot of grease dripped out of the sausage, and I had a lot more grease drip into the tray.
BUT... it didn't taste as good. Really, not nearly as good.
So, I tried the first way again, I cut it open, but I let it cook face open, not face down, so some of the fat would get trapped and seared into the sausage for flavor. And it did taste much better.
So what's the point? Sometimes, you just have to eat what's tasty!
It was already pretty lean turkey sausages, and too much of a good thing, usually isn't a good thing anymore.
