Well said. Would have read it without the gooey cheese. You are a must read for me here on the Vancouver Island on the west coast of Canada! Thank you for this and thank you for the roasting sausages tip. What temperature do you roast them?
How lovely, and welcome! It's so much better than pan-frying, and you get a really crisp skin, which surely is the point of sausages. I bake them at 180C if they're big and up to 200C if they're skinny, for 20 to 30 minutes until the skin is browned, turning once if I remember. What's good about it is you can bake anything else alongside - tomatoes, corn, anything you want to eat with sausages.
Well said. Would have read it without the gooey cheese. You are a must read for me here on the Vancouver Island on the west coast of Canada! Thank you for this and thank you for the roasting sausages tip. What temperature do you roast them?
How lovely, and welcome! It's so much better than pan-frying, and you get a really crisp skin, which surely is the point of sausages. I bake them at 180C if they're big and up to 200C if they're skinny, for 20 to 30 minutes until the skin is browned, turning once if I remember. What's good about it is you can bake anything else alongside - tomatoes, corn, anything you want to eat with sausages.
I will be trying this soon. Thanks for the tip