Vienna sausages are traditionally cooked in a broth. You can also add them to pasta or fried rice. The water should be boiled for about five to 10 minutes. If you want to add them to a meal quickly, you can use seasoned water to prevent splashing. What's also great - you can store the finished recipe in the fridge for up to 4 days. Vienna sausages can be cooked in a microwave, stovetop, or saucepan. ![]() Pour the gravy over freshly baked biscuits, or bake off some dough from a can (we won’t tell!). Mix in milk to loosen the gravy and a pinch of cayenne to offset the richness. You might be more used to making a roux with flour and butter, but this is essentially the same thing. Sausage fat takes the place of turkey drippings, and the sauce is intended to be super-thick, so there's no need to add stock.Īfter pork sausage (buy it loose at the butcher counter or squeeze the meat from casings) is cooked in a pan, you’ll use the rendered fat to brown flour. Unlike the gravy you’d see on a Thanksgiving table, this sauce is lighter in color and much thicker. For certain Italian-Americans, its the word for the tomato sauce that takes half a day to simmer. Well this refers to the “gravy” part of the classic Southern breakfast dish Biscuits and Gravy. ![]() Try not to cook a large quantity of sausages all at one time, otherwise, the sausages won’t’ cook evenly. This will help the cooking of the sausage. While the fryer heats up, pierce the sausages with a fork. For many, it's the rich brown sauce served alongside poultry. Preheat the fryer and heat it over medium, around 350° F.
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