Half a croissant, on a plate, with a sign in front of it saying '50c'
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Sausage Clips

Prevents sausages from rolling around.
  (+9, -2)
(+9, -2)
  [vote for,

A small metal clip, similar in design to a clothes pin, but with flattened ends to stabilize the sausage in the fry pan.

This would allow me to brown the sausage all the way around, as opposed to the curent situation, where the sausage becomes burnt on one side and slightly golden on another.

My current solution to this problem is to fry onions with my sausages, and use them to prevent sausages from rolling.

I'm so sick of fried onions.

mighty_cheese, Oct 28 2001

(?) HOT DIGGITY DOGGER http://www.grilllov...N0M00JP4X4DRBR34R49
Baked, er, toasted, actually [lsenater, Oct 28 2001, last modified Oct 05 2004]

Sausage Clip drawing http://www.geocitie...se/sausageclip.html
Sorry, I'm no artist, but I tried. [mighty_cheese, Oct 28 2001, last modified Oct 05 2004]

Unsolicited testimonial. http://www.musks.com/
Possibly the best sausages in the known world. [angel, Oct 28 2001, last modified Oct 05 2004]

Microwave grill rotisserie http://www.halfbake...0grill_20rotisserie
How to grill sausages evenly - my new idea. [pottedstu, Oct 28 2001, last modified Oct 05 2004]


       Why not just have an unwieldy mechanical hand moving the pan back and forth, causing the sausages to roll around for maximum browning-symmetry?
snarfyguy, Oct 28 2001

       Better yet, have square-profile sausages, since that would allow you to brown them evenly on all four sides, with no rolling.
lsenater, Oct 28 2001

       [Isenater]: but then you have to get off your butt and turn them over. Too labor-intensive.
snarfyguy, Oct 28 2001

       I love simple ideas based on some kind of annoyance. Here you go, [cheese], try balancing those sausages on this fluffy croissant...
sdm, Oct 28 2001

       lsenater, I considered square sausages, and decided it was too WIBNI-ish.   

       A "Hot Diggity Dogger" would be good if they made a 2 sausage model.   

       I considered a fry pan with sausage shaped divets in it, but that's already sort of baked.
mighty_cheese, Oct 28 2001

       Stick a metal skewer through one end. Individually or all together. Only problem is then you only get two sides browned.
StarChaser, Oct 28 2001

       That is precisely the problem I am trying to avoid, StarChaser.
mighty_cheese, Oct 28 2001

       Ah. I'd just use two, myself. Brown the opposite sides, then move it to get the others.   

       Your link is broken, BTW.
StarChaser, Oct 28 2001

       One word: patties.   

       I know, I know, "Open and say 'bleaugh'".
I have a million solutions for your problem, but nothing that is TIPUET (slowly uncoiling wires and so on). One thing that interests me is the possiblity of using thermoplastic thumbtacks put into the end of the sausages -- that would be rugged-edged like poker chips. Sausages might not flop around so, but that might not prevent them from curling slightly and flopping only to one side or the other. I truly hate that propensity to curl because it douses the hope of building an excellent sandwich from them.
reensure, Oct 28 2001

       Square sausage isn't WIBNI-ish, mighty_cheese; they're actually baked in Scotland... or fried, rather.
Guy Fox, Oct 28 2001

       If you want them evenly browned, why not just deep fry them?
Guncrazy, Oct 28 2001

       M_Cheese - Hot Diggity Dogger does cook 2 hot dogs whilst toasting 2 buns - look closely at the link. Whether it could accomodate the girth and grease of a UK sausage, I can't say...   

       Baked (BBQ'd actually) Canadian solution - crosshatch the surface of the sausage with a knife. Not only does this make the sausage easier to balance on any side, but increases the yummy-crunchy-burnt-bits to surface ratio.
lsenater, Oct 28 2001

       I thought the Hot Diggety Dogger was a commercial thing until you said that, and I looked...Now I want one.
StarChaser, Oct 28 2001

       mobius bacon strips - you don't have to turn them over.
prometheus, Oct 28 2001

       lsenater, cutting open the sausage while cooking it is a cardinal sin! That would allow all the fatty juices to escape, and cause the sausage to shrink. I suspect you're talking about the sausages served by hot-dog vendors in Toronto. They can get away with cutting them open because their sausages aren't exactly cooked. That's why you'll never see a hot-dog cart in Montréal, they're a health code violation.   

       On a vaguely related note, last week I was at Woolworths (the local supermarket) where I buy sausages. While looking through the different varieties, something caught my eye. Bacon flavoured sausages. Certainly someone on œB is responsible for this idea. So of course I bought them. Maybe I'll deep fry them.   

       Oh, and I fixed the link. Sorry about that.
mighty_cheese, Oct 28 2001

       Well done [mighty_cheese]. (Pun not intended)   

       Croissant for the drawing.
phoenix, Oct 29 2001

       mmmmmmm sausages.
po, Aug 24 2007


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