Basic roasted sausages from All About Roasting: A New Approach to a Classic Art (page 248) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on October 19, 2024

    This is a great basic technique. I've cooked sausages many ways, but this technique is both forgiving and easy, yielding tender, flavorful sausages with crisp exteriors. Edited to add: Having used this more, the timings vary seriously. Italian sausage from my store overcooked in the recommended time, but was still tender. The recipe worked very well for local pork brats, but not for beef or veal brats. I good technique to know and have in one's toolkit though.

  • vbbaker on May 31, 2020

    Made a delicious variation with turkey Italian sausage and added one sliced red bell pepper and a handful of new potatoes to the skillet. Great, easy meal.

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