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I've never done it this way, but speaking as a consumer, I think you should take them out of the casing.CL
Mike - I bake whole sausage at about 350F, then cut them on sort of a diagonal. Don't over cook, 140 is fine. I leave the casing (natural) on, doesn't seem to bother anyone...
Craig,Thanks for the input.You mean remove them from their casing after cooking them, right?
That's what I was thinking (assuming you were not putting the slices on raw), but it sounds like it's not a big deal.