I Like Sausages

I like sausage. I grew up in Indiana so most of the sausage I knew was patties and links, but a trip to Milwaukee introduced me to the wonders of bratwurst at a baseball game.   I did not really discover Italian sausage until I moved to New York and sausage and pepper sandwiches became part of my food vocabulary.   Visits to Germany, England and Austria turned me on to their variety.  Finally moving to California gave me the Spanish and Mexican varieties. 

A couple of weeks ago I was frying up a couple of sausages for my dinner. There was a sale at my local grocery store of bratwurst, knockwurst, and Italian sausage and it was easy to stock up. I’ve also been known to have kielbasa and a few others.

I got frustrated because every time I fry up good sausage it curls up and you struggle to get it to say straight and brown it evenly. It’s like trying to fry a banana. The two sides that are curled seem to brown nicely but forget the other two sides. You’re never going browning on the inside of the curl and the outside, if you can get it to balance just right, you can get one small portion of it brown otherwise you get a curled sausage that sticks up out of your bun and is only brown on two sides.