PERFECT SAUSAGES. You should be honest with yourself and everybody. And in saying that, I will post anything i feel has proper relevance, regardless how peasant it may seem. Cause when I was a child, my uncle said "keep it real, young soilder", I noded my head, put my chin up, and said, "fucking oaf, I will".
So here is the proper way to cook sausages. Cause all of your ones are burnt. IF YOU COOK SOMTHING DELICATE ON A HIGH HEAT, IT WILL BURN, (And be cold on the inside). So easy as. You want to sear you sausages on a low heat, so there all nice and brown, then throw in some liquor and roll them around in that, and finally, add some hot water and a noab of butter and poach until done. The heat from the poaching, will evenly cook the snag on all sides, without comprimise. Dont worry, the natutal casing of the sausge will keep all the juices inside.
Now poaching is the real champion of the day. A nice gental heat, will ensure a great outcome. All the searing and butter is just to make me sound cool (All though, the searing does add a nice colour). Don't cook them all the way through on a flat heat source. That shits wack yo.
Okay cool. Done. Cook better snags. Stop cooking those ashy, burnt things that you have to hid with tomatoe sauce. Okay, OKAY!
Shout out to the butcher on the main street of ellerslie."ellerslie meats" . They have the best sausages. I'm not sponsored by them, or anything. But, sheeeeit, why not right, holla at your boy. I'm pretty sure that have no Instagram, so I have no idea, who I'm talking too. .
.@cndeatery @apajackson #cndfamilia #cndeatery .
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