| Sausages and Burgers |
If you’re looking for the kind of
Sausages that you would never find in any supermarket
chain, made with the finest natural Ingredients. All our
sausages are hand made by our butchers in our premises
with natural skins. Some of the recipes we use have been
in the Bruce family for 4 generations.
Our sausages have won numerous awards over the years,
with our Texan Sausage winning the Platinum Award (Best
in Britain).
Cooking Sausages
1. Cook them slowly
2. Never prick a sausage
3. Cut the links cleanly with a sharp knifeSausages
can be baked, barbecued, fried, grilled or poached.
Whatever method you use they should be cooked right
through, but still juicy |
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Cook them slowly to ensure
that the skins do not burst. This is vital because the
skin helps to retain moisture, once it bursts it cannot
do this. A burst skin is either a sign of a bad sausage
or a good sausage ruined by fast cooking.
It can be difficult to turn sausages without piercing
the skins. A pair of spring loaded kitchen tongs will
make it easy to turn and reduce the risk of piercing
them.
Frying
Try to use a heavy, cast iron frying pan. If you have
one use a ridged pan for the char grilled taste. Our
'quick' method is to fry them on a low heat for around
20 minutes, turning them 3 or 4 times. The longer method
can take more than twice as long or even an hour. You
will not need to stand over the frying pan and the
results will justify the wait. Just turn the heat to the
lowest setting and leave the sausages to cook very, very
slowly. Wait at least 10 minutes before each turn. That
way each side will be brown and sticky and all the
juices will stay inside the sausage. As they fry,
sausages will curve away from the frying pan. To cook
the opposite side just turn it over, initially only the
ends will touch the pan but the middle will sink and the
sausage straighten as it cooks. |
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Baking
To bake, put the sausages in a roasting tin
and place them in a medium oven (gas mark 4
or 180 degrees) for 35 to 45 minutes. Baking
can dry the sausages so baste them in the
juices 2 or 3 times during cooking. You can
also marinade sausages prior to baking or
pour a little honey, mustard, soy sauce or
tomato ketchup over the sausages as they
bake. |
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| Grilling It should take 10 -
15 minutes to grill sausages on a medium setting. If you
prick them before grilling, the fat content will be low
(however as stated above this will impair the taste and
succulence). |
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