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A small metal clip, similar in design to a clothes pin, but with flattened ends to stabilize the sausage in the fry pan.
This would allow me to brown the sausage all the way around, as opposed to the curent situation, where the sausage becomes burnt on one side and slightly golden on another.
My
current solution to this problem is to fry onions with my sausages, and use them to prevent sausages from rolling.
I'm so sick of fried onions.
(?) HOT DIGGITY DOGGER
http://www.grilllov...N0M00JP4X4DRBR34R49
Baked, er, toasted, actually [lsenater, Oct 28 2001, last modified Oct 05 2004]
(???) Sausage Clip drawing
http://www.geocitie...se/sausageclip.html
Sorry, I'm no artist, but I tried. [mighty_cheese, Oct 28 2001, last modified Oct 05 2004]
Unsolicited testimonial.
http://www.musks.com/
Possibly the best sausages in the known world. [angel, Oct 28 2001, last modified Oct 05 2004]
Microwave grill rotisserie
http://www.halfbake...0grill_20rotisserie
How to grill sausages evenly - my new idea. [pottedstu, Oct 28 2001, last modified Oct 05 2004]
[link]
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Why not just have an unwieldy mechanical hand moving the pan back and forth, causing the sausages to roll around for maximum browning-symmetry? |
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Better yet, have square-profile sausages, since
that would allow you to brown them evenly on all
four sides, with no rolling. |
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[Isenater]: but then you have to get off your butt and turn them over. Too labor-intensive. |
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I love simple ideas based on some kind of annoyance. Here you go, [cheese], try balancing those sausages on this fluffy croissant... |
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lsenater, I considered square sausages, and decided it was too WIBNI-ish. |
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A "Hot Diggity Dogger" would be good if they made a 2 sausage model. |
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I considered a fry pan with sausage shaped divets in it, but that's already sort of baked. |
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Stick a metal skewer through one end. Individually or all together. Only problem is then you only get two sides browned. |
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That is precisely the problem I am trying to avoid, StarChaser. |
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Ah. I'd just use two, myself. Brown the opposite sides, then move it to get the others. |
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Your link is broken, BTW. |
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I know, I know, "Open and say 'bleaugh'".
I have a million solutions for your problem, but nothing that is TIPUET (slowly uncoiling wires and so on). One thing that interests me is the possiblity of using thermoplastic thumbtacks put into the end of the sausages -- that would be rugged-edged like poker chips. Sausages might not flop around so, but that might not prevent them from curling slightly and flopping only to one side or the other. I truly hate that propensity to curl because it douses the hope of building an excellent sandwich from them. |
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Square sausage isn't WIBNI-ish, mighty_cheese; they're actually baked in Scotland... or fried, rather. |
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If you want them evenly browned, why not just deep fry them? |
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M_Cheese - Hot Diggity Dogger does cook 2 hot
dogs whilst toasting 2 buns - look closely at the
link. Whether it could accomodate the girth and
grease of a UK sausage, I can't say... |
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Baked (BBQ'd actually) Canadian solution -
crosshatch the surface of the sausage with a
knife. Not only does this make the sausage
easier to balance on any side, but increases the
yummy-crunchy-burnt-bits to surface ratio. |
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I thought the Hot Diggety Dogger was a commercial thing until you said that, and I looked...Now I want one. |
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mobius bacon strips - you don't have to turn them over. |
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lsenater, cutting open the sausage while cooking it is a cardinal sin! That would allow all the fatty juices to escape, and cause the sausage to shrink. I suspect you're talking about the sausages served by hot-dog vendors in Toronto. They can get away with cutting them open because their sausages aren't exactly cooked. That's why you'll never see a hot-dog cart in Montréal, they're a health code violation. |
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On a vaguely related note, last week I was at Woolworths (the local supermarket) where I buy sausages. While looking through the different varieties, something caught my eye. Bacon flavoured sausages. Certainly someone on œB is responsible for this idea. So of course I bought them. Maybe I'll deep fry them. |
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Oh, and I fixed the link. Sorry about that. |
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Well done [mighty_cheese]. (Pun not intended) |
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Croissant for the drawing. |
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A casing that expands when done such that the sausage flips itself? |
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// A casing that expands when done // |
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The sausage could roll in a succession of movements to ensure thorough cooking, and then - with sufficient composition - flip itself right out of the pan and onto the plate. |
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Of course, that would spatter hot fat or oil everywhere, possibly causing painful injuries. |
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That might be quite loud, though. |
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You could call them "bangers" ... |
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If the sausages had triangular profiles, then you
would only have to turn them 3 times to be
certain of even cooking. Naturally they would
be vegetarian and not composed of the toxic slurry
that goes into "meat" sausages. [I have a friend
who once worked in a well known meat sausage
factory and saw a white lab coat being fed into the
mix during a clowning around session amongst the
processing crew - he said the coat just vanished] |
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// a white lab coat being fed into the mix // |
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Problem is, it would take forever to cook... |
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No, Mobius sausage is the answer! Only one side, so you
don't need to turn it. (May need a mobius-strip-shaped
pan...) |
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Sp. "Möbius" , "möbius" ... |
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Yes, well, what goes around, comes around ... |
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//so you don't need to turn it// |
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That would only be true if you were cooking in a möbius pan. |
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Alternatively, you could hang your möbius sausages from a
horizontal, slowly-rotating, flanged heating element. The difficult
part would be to maintain enough friction between the greasy
sausage skin and the small flanges to prevent the sausage from
stopping at one spot and getting overcooked at that spot. |
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Pointy little micro- teeth might be the solution. |
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How about redesigning the pan to have several semi-cylindrical trough-shaped depressions in it?
Then the sausages would not roll around and would get nicely browned over an area of between
a third and half of their circumference at a time. |
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// Pointy little micro- teeth might be the solution // |
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