On a blog where many of the readers make their own sausage from scratch it might seem odd to write a post about something as basic as cooking said sausage. Sometimes, when I write posts like this, I am informed that ‘everyone knows how to do that’ and I sometime hesitate at sharing the fundamentals.
There’s 3 reasons why I share these things:
- They’re fundamental. Important. If you don’t do them right you’ll be paying the price many times in your life. They’re more important than the next food trend or obscure ingredient because you’re likely to use them often.
- Not everyone knows how to do them. Really, it’s true. Even experienced cooks can improve their cooking by examining the flaws in their fundamental techniques that were often learned long before many learned to ‘properly’ cook.
- I messed them up. I like to share my mistakes and my mistakes give me an opportunity to learn and share. I’ve burned more sausage while also serving plenty of the same sausage undercooked than I care to admit. In order to overcome this I ruined plenty of sausage by cutting into them to test if they were done and drained most of the moisture, fat and flavor from them.