Rita_Poon
Player Valuation: £100m
I agree, fat is flavour, but, sometimes a fingers width of rind just has to go.
Sausage or Bacon
- Thread starter Woolverhampton_Blue
- Start date
Bacon is just bacon . Sausages come in all kinds of variaties . Daughter got some from a butchers where her friend works . Pork and apple were bloody gorgeous . The “ special edition “ chilli ones were nice , but I could still taste them a fortnight later 
A bit strong , flavour wise
A bit strong , flavour wise
Bacon roll / barm / butty / bap with decent flavourful back needs nothing else, however varying amounts of brown sauce can make up for lesser cuts of bacon.
Same can’t be said for a sausage butty etc, if you have the misfortune to get a banger / snag that’s got a bit of an ‘minty’ taste you could drown it in HP and your still getting that taste.
Same can’t be said for a sausage butty etc, if you have the misfortune to get a banger / snag that’s got a bit of an ‘minty’ taste you could drown it in HP and your still getting that taste.
I will die on this hill happily.
Crispy bacon over UK bacon every day of the week.
See this is another reason sausages can get in the bin for me.Bacon is just bacon . Sausages come in all kinds of variaties . Daughter got some from a butchers where her friend works . Pork and apple were bloody gorgeous . The “ special addition “ chilli ones were nice , but I could still taste them a fortnight later
A bit strong , flavour wise
Anytime I cook a sausage like that, Pork and Apple, Pork and Caramelised Onion etc, they ALWAYS split / explode and look like a prop from Alien.
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That’s just well done streaky bacon isn’t it?
If you’re talking about US bacon btw, despite looking crispy, anytime I’ve had it, it’s generally been more chewy than crispy.(albeit there have been some exceptions when it’s like the hard bit of a pork scratching)
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Rita_Poon
Player Valuation: £100m
Same result. Maybe I’m cooking on too high a temp
Keep this up and we’ll be forced to give you to the Americans.
Rita_Poon
Player Valuation: £100m
yes, you clearly are. try 140c for about 15-16 minutes, give em a shake part through. Depending on thickness of sausage (ooh err) and how well done you like them. Give them the 5 minutes extra care it takes to cook em through right. If you over load your air fryer basket it'll take a bit longer again and need an extra shake at least.Same result. Maybe I’m cooking on too high a temp
The air fryer is without question the best kitchen addition of the past 3 decades. game changer.
I thought enjoying a sausage was why 99% of us are on here.
Tbh tend to forget there’s temp control beyond the basic cooking settings
Rita_Poon
Player Valuation: £100m
you wouldn't red line your car, you don't red line your tv or stereo. the air fryer provides a window of application because you can part cook bacon or sausages for instance and then pep em up for 8-10 minutes closer to needing them final cooked. I know someone that does steak in his, they are excellent at cooking frozen fries, and cooled new potatoes that've been tossed in a bit of butter reheat in the air fry like nothing else.Tbh tend to forget there’s temp control beyond the basic cooking settings
There's a whole sub culture of air fry chefs that do a lot of far out cooking. meat n potatoes here.
goldfinchmule
Player Valuation: £10m
I ain't jewish, i just don't dig on swine.
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