They are wrong for this snippet from "Peanut Butter and Jelly" but they are right about that bread and mustard! If it's not crispy with the burnt edges, I don't want it!
When the bread & mustard gets stuck to the sausage...I think I need to go to the store tomorrow. I have bread & spicy brown mustard...Whaaaaaaaaaaaaaaat!!!???? It hits so right!!
Fresh sausage links do crisp up like that.When you’re trying to shade, but unintentionally expose that you’ve never seen a REAL sausage. If you‘re cooking a sausage like that, they’re pre-cooked.
But you simmer fresh sausages in water before you let them fry. This look like a regular Frenchy’s link to me.Fresh sausage links do crisp up like that.
When you’re trying to shade, but unintentionally expose that you’ve never seen a REAL sausage. If you‘re cooking a sausage like that, they’re pre-cooked.
Who simmers fresh sausage in water? I don't do that with my hot dogs.But you simmer fresh sausages in water before you let them fry. This look like a regular Frenchy’s link to me.
Oh girl! I moved back home & we don't have Conecuh!Conecuh sausage, sliced lenth-wise with a single slice of white bread as the bun on a Sunday morning before church. bish.....
That's the best type of sausage when it's crispy!
Girl what, YES!And with white bread and mustard? Take me to the King.
Yup. I'm the queen of burnt sausage.
The key is to cook them on medium low, no added oil, don't flip until you get your desired level of burntness.
I don't really make hot dogs like that, so I don't know if they render enough of their own oil to forego, so you might need a little oil for hot dogs.
Yup, at least for me. The sausage renders enough of it's own oil.Wow, no extra oil really?
You’re comment is so specific yet accurate lolWhen the bread & mustard gets stuck to the sausage...I think I need to go to the store tomorrow. I have bread & spicy brown mustard...