On Dec 11, 10:46�am, "Cheri" wrote:
"Sheldon" wrote in message

...

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.

I always simmer fresh sausage before grilling/frying... they're over
salted as a preservative... simmering removes excess salt.

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I always simmer mine, even the fully cooked ones. I think they taste better.

Removing excess salt improves flavor... commercially made sausage of
all types is typically over salted to increase shelf life and comply
with health codes.

I also simmer hotdogs, ring bologna, kielbasa, bratwurst and of that
ilk... and along with frresh eyetalian I also simmer breakfast
sausage before frying... simmering makes fresh sausage especially
taste better, because frying/grilling removes fat but concentrates
salt. And you really don't want to consume more curing salts. With
bacon simmering will ruin its texture but fortunately about half the
curing agent used is sugar.