Titch
somebody shut me the fark up.
- Joined
- Nov 17, 2012
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- South East Victoria Australia
Made some Jalapeno and chedder cheese sausage a while back.
Nothing fancy ,a blend of beef and pork.
Yesterday while watching the Motor Race, Bathurst 1000. I decided to try a new way of cooking them.
I poached them for about 15 minutes at a Hot Coffee temp.
Then Charcoaled them.
Ended up with a very Moist Sausage.
Thanks for looking
Nothing fancy ,a blend of beef and pork.
Yesterday while watching the Motor Race, Bathurst 1000. I decided to try a new way of cooking them.
I poached them for about 15 minutes at a Hot Coffee temp.
Then Charcoaled them.
Ended up with a very Moist Sausage.
Thanks for looking