Cooking advice needed.

[Basualdo]

I got a bit excited earlier when shopping and got this bastard from the local butcher - who actually have a South African working there.



Its a boerewors sausage and they genuinely sell it by the length.

Stop sniggering, Rupert and Lawnsy.

Anyway it looks fucken delicious. But in my excitement I forgot to ask him the best way to cook it. Fry, grill, what? And for how long and at what heat?

Any ideas?

I'm starving and want it for my tea.

[Steve Hunt]

. Fry, grill, what? And for how long and at what heat?

Any ideas?

Yes, I have one.

Get your Wife to cook it. That's women's work.




















































Dons tin hat

[shabbado]

[Basualdo]

Helpful advice from the eyeball there.

[The Ghost of Alex Higgins]

Flush it, immediately

[LaaLaa]

Oven, 200c, 25min. Assuming it's the same girth as a Cumberland sausage?
Uncoil it a bit to allow for better airflow.

[shabbado]

The uncurling will occur after eaten, no?

[Basualdo]

Oven, 200c, 25min. Assuming it's the same girth as a Cumberland sausage?
Uncoil it a bit to allow for better airflow.

Thank you, laa. A proper answer among these sub-Dustin Gee wannabe mirthsters.

[AlcoholBrazil]

Fry or grill, but stab it with a few holes with a fork to let the fat ooze out. And finally Enjoy it.

[subsub]

Fry or grill, but stab it with a few holes with a fork to let the fat ooze out. And finally Enjoy it.

No! No! No!
Schoolboy error.
If you prick sausages with a fork, the liquid escapes and the sausage dries out.
Cook them slowly in a pan until they go all sticky, with that Marmite-like goo (to quote Nigel Slater).

[delboy1983]

It's a large intestine innit !

[Basualdo]

Fuck off Del.

[henrycrs]

What you having is with Bas?

Mash and yorkies?
Chips?

[Basualdo]

What you having is with Bas?

Mash and yorkies?
Chips?

Pan fried it in olive oil for 15 mins each side - maybe a bit too long - and just had it with a buttered tiger baguette.

It was fucking wonderful. Nice and peppery without being spicy. A bit dry even though I didn't prick it, but that was my fault for being cautious and doing it a little too long. I'll know the next time. And there'll definitely be a next time. That one cost me £4 but I've half of it left and will be munching on it all weekend.

They were also telling me to try their biltong, but I was committed enough to the boerevors. But I might try that next time too.

[m4rkb]

Fry or grill, but stab it with a few holes with a fork to let the fat ooze out. And finally Enjoy it.

No! No! No!
Schoolboy error.
If you prick sausages with a fork, the liquid escapes and the sausage dries out.
Cook them slowly in a pan until they go all sticky, with that Marmite-like goo (to quote Nigel Slater).

Bollocks. It needs wounding like a south London knife attack to let all the fat out.
Pisses me off royally when people refer to fat as juice. Juice comes from an orange or sommat not meat.