Heating and Cooking Tips
Mad Butcher sausages can be fried, grilled, baked, boiled, BBQ or casseroled. They can be as simple as old-fashioned Bangers ‘n’ Mash or turned into gourmet dishes like the handmade apple-glazed pork and rosemary sausages, served on a creamy garlic and potato puree with a shallot jus. They can be eaten at breakfast, lunch, dinner, on a picnic, for a barbecue, or cold in lunch packs and they are ideal for a last minute meal, quick to cook. Sausages, particularly the cured Continental types can be sliced into soups, included in stews. Other cured varieties eg Salami’s are great pre-dinner snacks or for making up cold meat platters.
Fresh Sausage Range:
All the fresh range of Mad Butcher sausages can be cooked by pan frying, grilling, BBQ or baking.
The most simple and successful way to pre cook a fresh Mad Butcher sausage is to simply bring a pot of water to the boil, turn it down to a slow simmer then add the fresh sausages to it. Do not bring the water back to the boil. Let the sausages slowly cook in the pre boiled water for about 10 minutes. This will ensure that the skins will not split and the sausages will taste the best.
Doing this will reduce cooking time if you wish to BBQ or pan fry.
BBQ/Pre Cook Sausage Range:
For cooking these range of sausages, simply place them under the grill or add then direct to a hot fry pan or even better, place on the BBQ. Remember if you are cooking on the BBQ, the plate must be hot before adding the sausages and never leave the BBQ unattended especially if there are young children around.
Also, do not forget to turn them to heat through thoroughly.
Cocktails, Franks, Polony’s and Saveloys
Bring the water to the boil, turn down to a slow simmer then add the sausages and heat through until piping hot or 72 degrees. Do not re boil the water, as this will cause the skins to split.