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Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home How to Guide How to cook sausages. Cumberland — pork sausage made in a spiral with spices that can include white pepper, black pepper, sage, thyme, nutmeg, cayenne and mace.
Toulouse — pork sausage originating in France made with red wine and garlic, and sometimes with additional ingredients like bacon and thyme. Merguez — North African-style sausage, also popular in France, made from lamb with spices such as cumin, garlic and harissa.
Lincolnshire — pork sausage flavoured with sage. Gloucester — This meaty sausage, classically made from Gloucester Old Spot pork, has a high fat ratio for a succulent end product. Lincolnshire — Other than salt and pepper, the main flavour to this coarsely ground, chunky sausage is sage — making it ideal for bangers and mash.
Glamorgan — This Welsh veggie sausage is more of a croquette, and is made from cooked leeks, cheese and breadcrumbs. Lorne — Also known as square sausage, the lorne is a slice of minced sausagemeat commonly eaten as part of a traditional Scottish breakfast. Chorizo-style — Not to be confused with actual chorizo, this is standard pork sausage spiced with garlic and paprika.
Whether you saute or grill sausages, be sure to turn them regularly for even heating and to avoid bursting on the side. You can roast sausages in an oven, too.
Place sausages in the oven as it is heating to prevent bursting and roast for minutes. While many of us stick our bangers under the grill, bake them or fry them quickly on a sizzling heat, there may in fact be a better way. To cook sausages by frying, heat 1 tbsp oil in a frying pan. Cook the sausages gently in the oil for minutes, until thoroughly cooked, turning frequently.
Sausages can be cooked in numerous ways. However, pan- and stir-frying are good options as long as you choose a healthy oil.
Conversely, deep frying is the least healthy way because of the fat and calories it adds. Keep cooking for mins, moving them around in the pan and turning them over regularly so they all cook evenly.
Any meat juices running off should be clear. Actually, my favorite way to cook fresh sausage links, like Brats or Italian, is to toss them in olive oil and then roast them in a sheet pan or roasting pan at about degrees, turning once or twice over minutes. She suggests adding boiling milk to the icing sugar a little at a time, mixing it in properly, until the desired texture is achieved, which should be like ''thick cream''.
She also suggests not adding butter to cakes that will be stored for any length of time otherwise the butter will taste rancid. Why are cucumbers wrapped in plastic? Should I remove all the plastic as soon as I get it home or remove bits as needed?
Every time I see those plastic-wrapped cucumbers - usually the Continental variety - I am reminded of the scene in the seminal s rock mockumentary Spinal Tap in which bassist Derek Smalls, played by The Simpsons actor Harry Shearer, sets off an airport metal detector. Further investigation by a female security guard reveals Smalls is packing an aluminium-wrapped cucumber down his trousers. Continental cucumbers are thin-skinned and dressed to protect, not to impress.
Without that shrink-wrap covering they would be fondled beyond recognition on supermarket shelves, covered with marks and scratches. The plastic wrap also helps keeps moisture in the cucumber, keeping it fresh. The plastic film, however, can also collect around the stem end of the cucumber, setting off rot. Cucumber growers suggest leaving the plastic wrap on and storing cucumbers in the refrigerator.
Peel away as much of the wrap as you need then rewrap the cucumber after cutting. Try dressing chopped cucumbers with a little salt, sour cream and chopped dill.
Serve chilled. You can add about two teaspoons of salt to one litre of water and it will make beans soften faster. The sodium in the salt displaces the magnesium and calcium in the pectin of the cell walls, making them dissolve faster and cutting the cooking time in half. The downside is salt inhibits the gelatinisation of the starch inside the beans. Gelatinisation is when the starch takes on water and turns into a gel - think slippery tapioca and creamy custard.
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