I normally bake bacon on a cast iron griddle and it turns out very nicely, flat and evenly cooked. I am thinking of preparing a dish using bulk ground sausage this morning and wonder if I can do the same with it. I'd break it apart with a wooden spatula so it was evenly spread out, then place it on the griddle or a baking pan and bake it at, say, 350F for about 20 minutes, turning if necessary. This particular brand of sausage is not overly fatty and if prepared in a skillet on the stovetop doesn't yield a lot of fat, so I'm thinking it would be fine to prepare in this manner. Your thoughts?
"jmcquown" <[email hidden]> deliciously posted in :"]news:[email hidden]:
Quoted message said:
I normally bake bacon on a cast iron griddle and it turns out very nicely, flat and evenly cooked. I am thinking of preparing a dish using bulk ground sausage this morning and wonder if I can do the same with it. I'd break it apart with a wooden spatula so it was evenly spread out, then place it on the griddle or a baking pan and bake it at, say, 350F for about 20 minutes, turning if necessary. This particular brand of sausage is not overly fatty and if prepared in a skillet on the stovetop doesn't yield a lot of fat, so I'm thinking it would be fine to prepare in this manner. Your thoughts?
Jill
Why are you baking it? Is there a recipe you are using it in? I would think the sausage would turn out okay but since the fat content is low I don't think it would brown as well as frying. Let us know how it turns out.
Michael -- Deathbed statement...
"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d. December 12, 1968
"jmcquown" <[email hidden]> deliciously posted in :"]news:[email hidden]:
Quoted message said:
This particular brand of sausage is not overly fatty and if prepared in a skillet on the stovetop doesn't yield a lot of fat, so I'm thinking it would be fine to prepare in this manner. Your thoughts?
Jill
Why are you baking it? Is there a recipe you are using it in?
Yes, I['m planning to add some diced potatoes and onion, and later top with beaten eggs and bake it all together like a "skillet" mix. There will be *just* enough fat from the sausage to cook the potatoes with the onion but not so much as to overwhelm the eggs when added. Might grate some cheese on top. I've got a couple on hand; fontina, perhaps, or gruyere (one of my favs with eggs) which melts nicely.
Jill
Quoted message said:
would think the sausage would turn out okay but since the fat content is low I don't think it would brown as well as frying. Let us know how it turns out.
