Home Cooking

Sausage

Cooking and making sausage [split from a discussion on California board]

Share:

Home Cooking 6

Cooking and making sausage [split from a discussion on California board]

Josh | Jan 11, 2009 07:31 PM

I've had a lot of parboiled sausage and I always find it unacceptably dry. The boiling leaches out way too much fat. It's certainly an easier and less labor-intensive means of preparing sausage, but the flavor suffers. Grilling sausage start-to-finish produces superior flavor every time, but you have to babysit the sausage to ensure complete cooking without burning.

[We've moved this discussion from the thread at http://chowhound.chow.com/topics/564282 -- THE CHOWHOUND TEAM ]

Want to stay up to date with this post?

Recommended From Chowhound