Culinary Q

Q as in "cue" as in "to prompt." A recipe is only the beginning…

broiling sausages – crispy!

Thank goodness for this blog. Even if no one else reads it, it gets me to jot down stuff that I would never remember, otherwise. Or, not be able to read my handwritten notes. I had done this before, but had forgotten to write it down and had to do the Internet search all over again.

Broiling sausages (the raw kind)

Cover the bottom of the broiler pan with water, about 2 or 2 1/2 cups for my pan. I found instructions for 5-6 inches from the flame. I think I was further than that with the pan in the lowest slot. The instructions said 10 minutes each side, but check at 7 minutes. Somewhere between 7 1/2- 8 minutes worked for the chicken sausages I just broiled. If you do it, watch closely the first time and then write down what works for you. Actually, these chicken sausages were a bit less in diameter than standard sausages I get from Farmland or from Shaws, so 10 minutes might be okay for them.

With the water in the bottom of the pan, you get pretty close to the crispness you get if you cook them on the grill.

I was actually planning to roast a chicken tonight, but I forgot to brine it earlier! Tomorrow again. 🙂


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This entry was posted on 06/29/2006 by in Uncategorized.
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