To Fry or Grill

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To Fry or Grill

Post by markjass » Tue Dec 02, 2014 10:31

I have come to decide that I prefer to fry rather than grill fresh sausages. I know that is a bold statement. The reason is that I find the casing on the sausage is less chewy when it is fried than grilled. The taste, moisture content, and texture is the same. Any one got any thoughts?
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Post by sambal badjak » Tue Dec 02, 2014 11:11

I mostly put mine on the BBQ and brown them slowly slowly.
I find it easier to get them browned nicely that way than in either a frying pan or under the grill.
They come out nice and moist with an almost crackly casing.
Just my preference :razz:
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Post by Gulyás » Tue Dec 02, 2014 11:21

I bake my fresh sausages in the oven.
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Post by Devo » Tue Dec 02, 2014 15:41

Have you ever tried to boil them first? Just like the yanks do with their Brats. They use beer and onions, bring to a boil than onto a grill to finish. The onions are used up in the buns or what ever your cooking. The say the sausage will not split this way so there is no grease and the casings are softer from the boil. Just what I heard as I just put them straight onto the grill.
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Post by Shuswap » Tue Dec 02, 2014 16:09

Mark, I too have had troble with the casings on fresh sausage. I thought I had a poor batch but since I hava a whole hank I have persisted. Meanwhile I have stopped using casings on our breakfast and italian sausage. Devo you are describing Sheboygon brats which we have regularly casings and all - yummy :grin:
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Post by sausagemaneric » Sun Dec 14, 2014 06:03

I fry em when I'm lazy and bbq em when we are "dining". Seems like there is some truth to the possibility of tougher casings when grilled. Although I have had them come out "crackly" too.

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