By the way, does it undermine my efforts if I licked all the grease off the tray?
Um… I’m asking for a friend.
braincooksidea replied to your photo: I don’t know if this will work, but I want to…
I already have nightmares about spider-goats. Now this.
Sorry.
If it helps, I’m going to have nightmares about brains cooking now.
Great success!
They were elevated above their grease puddle, the foil survived unscathed, and they didn’t dry out.
Some say chorizo is supposed to be greasy. I don’t know if these Johnsonville ones are typical, but the grease seems incredibly excessive. Over a quarter of the weight and 73% of the calories are fat. So no matter what I do they’d never be dry.
I sliced one of them up and scrambled some backyard eggs with it.
Verdict: Delicious!
Status update:
They’re still bleeding grease, so I added twenty minutes. They smell delicious.
fancycwabs replied to your photo: I don’t know if this will work, but I want to…
This should eliminate the grease, but it you might end up with a dry, wrinkly sausage.
There’s no way these sausages will be dry. Cooking them in a frying pan last night left a giant lake of grease. But your concern gives me hope that this might work to knock them down to a normal level of fat.
debshock replied to your photo: I don’t know if this will work, but I want to…
You don’t have a rack?
I could use a rack, but it would be a bitch to wash. As long as the toothpicks don’t poke holes in the foil, there’s nothing to wash. Plus, this way just looks funny.
A small wire rack would work too. :)
See above.
insooutso replied to your photo: I don’t know if this will work, but I want to…
Brilliant. Awaiting results.
Thanks! So far, so good, In so, Out so.
I’m cooking them for an hour at 300°F (so the grease doesn’t splatter everywhere) in a convection oven. That should cook them thoroughly.
I don’t know if this will work, but I want to avoid the chorizo swimming in grease.
I hope I didn’t induce nightmares of raw sausage spiders catching you in their grease-webs and injecting you with trichinosis-venom.
Woman accidentally launches uncut, surprisingly slick, summer sausage across her office kitchen floor while attempting to cut it free from its plastic wrapper with a very dull knife.
Those are the facts for anyone who happened to be in my office lunch room today.
Here’s the “Behind The Music” commentary for the DVD release:
“Oh God, please don’t let anyone walk in before I get this thing cut. Yes, we are all adults, but is there anything more penis like than a sausage? The joke is a lazy one FOR A REASON. And the way I have to hold it, and I seriously just pulled it out of my purse, which is its own kind of weird … oh shit … did anyone see that? IT JUST SLID ACROSS THE FLOOR AND RESTED AT THE WATER COOLER. PEOPLE WALKING BY JUST SAW ME THROW A SAUSAGE ON THE FLOOR AND IT SKITTERED LIKE A BALD, FRIGHTENED, DARK BROWN HAMSTER. I’m going to go resign right now. Well, maybe I should wait until the first few offers to direct sausage bondage porn come in, just to be safe.”
I’m sorry. I just can’t help myself. I have to reblog this.
It’s like throwing a hot dog down a hallway.
Source: ivegotzooms
Artisanal scrambled eggs embedded with Wisconsin, New York, and Vermont shredded gourmet sharp cheddar over crumbled maple sausage on a bed of melted Hoffman’s Super Sharp cheddar slices enrobing toasted Asiago cheese bagel halves, and topped off with fresh-ground peppercorn medley.
Happy Cheester!
The only thing better than pizza is blowjobs re-pizza.
After the innards were eaten out of half of an Uno’s deep-dish pizza, I filled the shells with chicken-spinach-feta and pork-broccoli-rabe sausages swimming in chili pepper tomato sauce and covered each one with a slice of pepper jack cheese, then baked to melty goodness.
Eat Re-Pizza Every Day
