Fresh Sausage Sammies (Bear’s Favorite Method)
Twas time for some Sausage Sammies, so I pulled my favorite Sausage-making Toy forward, out of the corner, to get in the game.
Out of all the ways I’ve made Fresh Sausage, the “HotAirFryer” is by far the best. It gets the sausage done inside & out evenly, without any tough skin, no burns, and no splatter at all.
My only problem is that the Fryer I got is too small (3.4 quart), and I can only make small amounts of things I use it for.
These sausages came 6 in a pack. Due to their size, the most I can make in my Fryer without having them overlapping each other is 4, so I made these in two batches, 3 at a time.
So I put them in the basket apart from each other & set the Unit to 360° for 14 minutes.
Then at 7 minutes, I pull the basket out, and set it on my stove. Then I flip each sausage over & poke a few holes in each of them with a fork. Then back in the unit. When you pull the basket out, the unit shuts off automatically, and when you push the basket back in it starts up again right where it was before.
So at the end of 14 minutes, I pull the basket out & look at them. If they look done to me I’m done. I have, a few times, taken their Temperatures, but they were way up above the needed Internal Temp, so I don’t usually bother with that step. They've always been Juicy & never Dry. If they aren’t nice & brown all over, I’ll just give them one more minute @ 360°.
So then I removed the first 3 sausages, and did the same thing with the other 3 to get them all done.
I made one Sammy to eat while the second 3 sausages were in the Fryer.
I put some Great stuff on these. It was made by the same company as we get our favorite Steak Sandwich Sauce. That is called “Peppers in Sauce”, made by Tallarico’s. So all I had to do was apply that to my Rolls, and drop a sausage on it. That sauce has a lot of big pieces of Peppers within the sauce, and it tastes awesome!!
So I had 2 Sammies the first night, and Mrs Bear had 1.
Then the next morning I had 1 Sausage with my Eggs, and I finished them up with 2 more Sammies that second night, for Supper again. I don’t know what Mrs Bear had that night—Probably some kind of Salad again!!!
So That’s about it—Enjoy the Pics,
Bear
"Peppers in Sauce" on the roll:
First 3 Sausages after 7 minutes:
All Done after 14 minutes:
Bear's first Sammy:
Last 3 done cooking:
Bear's Second Sammy:
All Done:
Bear's next Morning's Breakfast:
Twas time for some Sausage Sammies, so I pulled my favorite Sausage-making Toy forward, out of the corner, to get in the game.
Out of all the ways I’ve made Fresh Sausage, the “HotAirFryer” is by far the best. It gets the sausage done inside & out evenly, without any tough skin, no burns, and no splatter at all.
My only problem is that the Fryer I got is too small (3.4 quart), and I can only make small amounts of things I use it for.
These sausages came 6 in a pack. Due to their size, the most I can make in my Fryer without having them overlapping each other is 4, so I made these in two batches, 3 at a time.
So I put them in the basket apart from each other & set the Unit to 360° for 14 minutes.
Then at 7 minutes, I pull the basket out, and set it on my stove. Then I flip each sausage over & poke a few holes in each of them with a fork. Then back in the unit. When you pull the basket out, the unit shuts off automatically, and when you push the basket back in it starts up again right where it was before.
So at the end of 14 minutes, I pull the basket out & look at them. If they look done to me I’m done. I have, a few times, taken their Temperatures, but they were way up above the needed Internal Temp, so I don’t usually bother with that step. They've always been Juicy & never Dry. If they aren’t nice & brown all over, I’ll just give them one more minute @ 360°.
So then I removed the first 3 sausages, and did the same thing with the other 3 to get them all done.
I made one Sammy to eat while the second 3 sausages were in the Fryer.
I put some Great stuff on these. It was made by the same company as we get our favorite Steak Sandwich Sauce. That is called “Peppers in Sauce”, made by Tallarico’s. So all I had to do was apply that to my Rolls, and drop a sausage on it. That sauce has a lot of big pieces of Peppers within the sauce, and it tastes awesome!!
So I had 2 Sammies the first night, and Mrs Bear had 1.
Then the next morning I had 1 Sausage with my Eggs, and I finished them up with 2 more Sammies that second night, for Supper again. I don’t know what Mrs Bear had that night—Probably some kind of Salad again!!!
So That’s about it—Enjoy the Pics,
Bear
"Peppers in Sauce" on the roll:
First 3 Sausages after 7 minutes:
All Done after 14 minutes:
Bear's first Sammy:
Last 3 done cooking:
Bear's Second Sammy:
All Done:
Bear's next Morning's Breakfast:
