Quote:
Originally Posted by swamp snorkler
You mentioned having difficulties removing the sausage from the casing. If you ask the butcher they will do this for you or you can sometimes get the sausage mix out the casing already. Next time you cook one let it go to 160 then crisp the bacon under the broiler for 3 or 4 minutes on each side.
My first fatty wasn't to hard, just got to do it. Looks like you did a nice job.
|
Thanks I'll try that.
Sent from my stupid iPhone using Tapatalk