When I cook Italian saussage in the oven, I stab them with a fork when they are raw. I bake them at 350 for about an hour, and they usually turn out a little wrinkled. You can cook them longer if you want them crustier and more wrinkled. Elizabeth
----- Original Message ----- From: "Sarah Mellor" <[email protected]> To: <[email protected]> Sent: Wednesday, April 21, 2010 8:06 PM Subject: [CnD] Crispy sausages I like the sound of this method for cooking bacon in the microwave and wondered, does it also work with other things like sausages? I find when I do them in the oven I can't get them to crisp up easily as I don't drain the fat off very well half way through cooking as I'm worried about getting covered in hot fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
