sirbrinkie Posted January 23, 2009 Share Posted January 23, 2009 excuse the ignorance!!!!! purchased some vacuum packed "farmers sausages" and there is a label stating: "poach sausage prior to SHOCK brown"???????? Link to comment Share on other sites More sharing options...
jimmybkk Posted January 23, 2009 Share Posted January 23, 2009 I quite often do that with those thick wurst-type sausages - seems to make 'em taste better IMHO. No idea why its an instruction on the pack though. Just found this on a website tho: Poaching sausages is unusual in the UK but fairly common in Europe and the US. This is probably because the best sausages for poaching are made with 100% meat and our sausages tend to contain cereal filler. To poach sausages you put them in barely simmering water for 30 - 40 minutes. Be careful that you do not cook them too fast, otherwise the skins may burst. Once the sausage is cooked, it will keep warm in the poaching liquid for at least 30 minutes. A poached sausage may not look too appetising. To add colour and a few crispy bits simply fry or grill the sausages for 5 minutes. Link to comment Share on other sites More sharing options...
sirbrinkie Posted January 23, 2009 Author Share Posted January 23, 2009 I quite often do that with those thick wurst-type sausages - seems to make 'em taste better IMHO. No idea why its an instruction on the pack though.Just found this on a website tho: Poaching sausages is unusual in the UK but fairly common in Europe and the US. This is probably because the best sausages for poaching are made with 100% meat and our sausages tend to contain cereal filler. To poach sausages you put them in barely simmering water for 30 - 40 minutes. Be careful that you do not cook them too fast, otherwise the skins may burst. Once the sausage is cooked, it will keep warm in the poaching liquid for at least 30 minutes. A poached sausage may not look too appetising. To add colour and a few crispy bits simply fry or grill the sausages for 5 minutes. Tks for that info - much appreciated - still not sure what they mean by "shock brown" maybe it is and F&B terminology Link to comment Share on other sites More sharing options...
NanLaew Posted January 23, 2009 Share Posted January 23, 2009 What brand sausages are these sirb? The instructions sound like those hilariously mangled 'engrish' that some Japanese and other far eastern products are blessed with. Link to comment Share on other sites More sharing options...
LennyW Posted January 23, 2009 Share Posted January 23, 2009 I would imagine "shock brown" would mean a rapid cook on a very high heat to make them look "brown", nothing more un-appetising than a poached white sausage??? Link to comment Share on other sites More sharing options...
NanLaew Posted January 23, 2009 Share Posted January 23, 2009 These are my favourites.... Enjoy! Link to comment Share on other sites More sharing options...
zzdocxx Posted January 23, 2009 Share Posted January 23, 2009 Yeah, that's funny. Link to comment Share on other sites More sharing options...
syd barrett Posted January 23, 2009 Share Posted January 23, 2009 It might not be the healthy option but fried sausage is the most tasty if you shallow fry in animal fat. Frying will give ample opportunity to 'brown' your sausage towards the end of cooking by raising the heat and ensuring that pink sausage comes out brown. I think Delia Smith would agree. Link to comment Share on other sites More sharing options...
Beardog Posted January 25, 2009 Share Posted January 25, 2009 A lot of sausages like Bratwurst or Italian sausage taste awesome boiled in beer I BBQ for 4 or 5 minutes. Common in the Midwestern regions in the U.S. Started in the European countries years ago. Link to comment Share on other sites More sharing options...
IamAgel Posted January 25, 2009 Share Posted January 25, 2009 These are my favourites.... Enjoy! So you have a picture of a guy holding a fork and the words underneath "Prick with a fork" Confused Link to comment Share on other sites More sharing options...
Naam Posted January 25, 2009 Share Posted January 25, 2009 I would imagine "shock brown" would mean a rapid cook on a very high heat to make them look "brown", nothing more un-appetising than a poached white sausage??? "cooking" does not turn a sausage brown but frying or grilling does. Link to comment Share on other sites More sharing options...
jimmybkk Posted January 25, 2009 Share Posted January 25, 2009 These are my favourites.... Enjoy! Can you buy them in Pattaya? Link to comment Share on other sites More sharing options...
LennyW Posted January 25, 2009 Share Posted January 25, 2009 (edited) I would imagine "shock brown" would mean a rapid cook on a very high heat to make them look "brown", nothing more un-appetising than a poached white sausage??? "cooking" does not turn a sausage brown but frying or grilling does. fry1 verb, fried, fry⋅ing, noun, plural fries. –verb (used with object) 1.to cook in a pan or on a griddle over direct heat, usually in fat or oil.2.Slang. to execute by electrocution in an electric chair.–verb (used without object) 3.to undergo cooking in fat or oil.4.Slang. to die by electrocution in an electric chair.–noun 5.a dish of something fried.6.a piece of french-fried potato.7.a party or gathering at which the chief food is fried, frequently outdoors: a fish fry. Edited January 25, 2009 by LennyW Link to comment Share on other sites More sharing options...
George4 Posted May 4, 2009 Share Posted May 4, 2009 No doubt like me a few of you looked on the internet. Here am I cooking some sausages and I end up here. I tried Shock Brown on it's own tried it with food tried it with Sausages and yup nothing. Only good old Thai Visa. It's obvious they arepoached alread and telling you to toss them in some fat before browing but don't overcook them. Gotta go mines are burning Link to comment Share on other sites More sharing options...
syd barrett Posted July 6, 2009 Share Posted July 6, 2009 Does the Queen Victoria on Soi 6 still offer the 1 foot sausage? I've not been in for a while. Thanks. Link to comment Share on other sites More sharing options...
QED Posted July 7, 2009 Share Posted July 7, 2009 These are my favourites.... Enjoy! So you have a picture of a guy holding a fork and the words underneath "Prick with a fork" Confused British humour I'm afraid. If you're confused then there is very little we can do to help. BTW - Ainsley Harriot is a prick, and is holding a fork. But is it a description or instruction?? Link to comment Share on other sites More sharing options...
syd barrett Posted August 15, 2009 Share Posted August 15, 2009 I quite often do that with those thick wurst-type sausages - seems to make 'em taste better IMHO. No idea why its an instruction on the pack though.Just found this on a website tho: Poaching sausages is unusual in the UK but fairly common in Europe and the US. This is probably because the best sausages for poaching are made with 100% meat and our sausages tend to contain cereal filler. To poach sausages you put them in barely simmering water for 30 - 40 minutes. Be careful that you do not cook them too fast, otherwise the skins may burst. Once the sausage is cooked, it will keep warm in the poaching liquid for at least 30 minutes. A poached sausage may not look too appetising. To add colour and a few crispy bits simply fry or grill the sausages for 5 minutes. Some good info there: Thanks. The SS sausage centre on Naklua Road (left hand side heading north) has some outstanding sausage offers this month (August 2009). It is definitely worth checking this place out, if you are in the area and enjoy quality sausage. Location: About 3/4 mile north of the Dolphin roundabout. Link to comment Share on other sites More sharing options...
getgoin Posted August 15, 2009 Share Posted August 15, 2009 The usual way to cook sausages is to put a bit of water in the pan and poach or braise them to get some of the fat rendered out. Continue to cook them until the water is gone and then fry to a golden brown. Do not use a lot of water as this will boil the flavor from the sausage. Link to comment Share on other sites More sharing options...
Thaifan2 Posted August 15, 2009 Share Posted August 15, 2009 Grill them ,5 minutes each side .All that horrid dripping fat will fall down to the tray below ,and not end up in your belly . Link to comment Share on other sites More sharing options...
Gary A Posted August 16, 2009 Share Posted August 16, 2009 I think what they are telling you is that the meat is raw and browning the sausage will not cook the meat. Eating raw meat in a browned skin may not be healthy. I put mine in a covered frying pan with a little water. The steam cooks the meat. After the water is boiled away there should be enough fat boiled out to brown the sausages. Link to comment Share on other sites More sharing options...
syd barrett Posted August 16, 2009 Share Posted August 16, 2009 I think what they are telling you is that the meat is raw and browning the sausage will not cook the meat. Eating raw meat in a browned skin may not be healthy. I put mine in a covered frying pan with a little water. The steam cooks the meat. After the water is boiled away there should be enough fat boiled out to brown the sausages. Agreed, good tip that, a little bit of water in the frying pan is a very good way of achieving a tasty sausage. Link to comment Share on other sites More sharing options...
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