In alt.support.diabetes terryc wrote:
: On Thu, 11 Dec 2008 02:21:48 -0800, Gas Bag wrote:

: Years ago a butcher told me that some people boil sausages (before
: frying/grilling them) to remove the fat. They typically boil them for
: about 20 minutes or so.

: You do NOT boil them, but par boil, like a long simmer. If you boil them,
: they will split. We did it often with thick sausaes that we took on cub
: hikes so we knew that they were essentially cooked and all the boy had to
: do was brown the outside. Otherwise it was some charcoal coated red mince
: result.

: I actually steam/"boil" my sausages of a morning. We freeze them n offset
: pair in a baking tray so i can break off a pair and then put them into
: waer in the fry pan on a low heat whilst I have my morning shower.
: basically, this slowly thaws the sausage.

: If I want a fried sausae, I can cut back on the water and their is still
: plenty of fat/flavour to fry them.

: the major difference in taste is the manufacturer, not the method of
: cooking. I'll point out that I have sausaes with obvious meat(gristle,
: etc, {:-), aka Italian) in them and not those tubes of paste they call
: breakfast sausages here.

I always prick my beef hot italian sausages when I use them and microthem
for 1-2 minutes. They drain quite a bit of fat. I then wipe them with a
paper towel before I put them to other cooking use, usually, slicing,
browning adn they heating them for a short time with microwaved-steamed
whole string beans and pasta sauce for a great diabetic spachetti.

I do't like what steaming does to most meat products as far as flavor
goes. For some pot roast dishes, or for chicken soup or stew, I dfind
that makign them the day before I can remove the chilled fat before I
reheat them the nexxt day and they taste very good. I would never steam
chopped meat before making hamburgers or mealballs as they become unable
to form correctly and taste different, and not better.

Wendy