Sizzler – Secrets of the Sausage

There are more arguments about sausages around the barbecue because everyone has a different theory about cooking them – do you prick them or not, are they healthy or full of "surprise ingredients" and do you prefer them golden or burnt to a crisp?

According to Jeremy Ryland, Food Scientist and Director of Marketing for Sizzler, the quality of today’s sausages is excellent and often don't deserve the bad name they can have. They are no longer filled with breadcrumbs and fat, but with prime quality meat, spices and herbs. And there is a huge range to choose from as well – not just thick or thin anymore, but French, German and Spanish varieties to name a few.

It’s important to cook them slowly on a medium heat so the skins don't burst and to turn them frequently too.

Visit www.sizzler.com.au for more information.

HOME | PAST SHOWS | PRESENTERS | COMPETITIONS | CONTACT

*PAST SHOWS