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Thread Number: 68848
/ Tag: Recipes, Cooking Accessories
Neat, but a little over priced? |
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Post# 916410 1/19/2017 at 18:01 (2,647 days old) by cuffs054  (MONTICELLO, GA) |
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I want one! CLICK HERE TO GO TO cuffs054's LINK | ||
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Post# 916411 , Reply# 1 1/19/2017 at 18:33 (2,647 days old) by ea56 (Cotati, Calif.) |
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Looks like a neat toy to have, but way over priced. If you like sausages, like Italian or Brats try baking them in the oven. Our neice had us to dinner a few years ago and served sausage and pepper sandwiches. I noticed she baked the Italian sausages in the oven, and they were really good. Since then I have been cooking them this way too. No grease splattered all over the stove and the house doesn't get all stunk up either. I just put the links in a pyrex baking dish the has a light film of oil on the bottom and bake them for about 40-45 mins at 350F. They come out nicely browned, juicy with crisp skin. I'll never cook them on the stove again. David's favorite childhood dinner is Italian Sausages with mashed potatoes and spinach. I often make this for him on his birthday.
Eddie | ||
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Post# 916425 , Reply# 2 1/19/2017 at 20:05 (2,646 days old) by cuffs054 (MONTICELLO, GA) |
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But Eddie, this is designed just for sausages! How is it possible to go through life with out one? btw, I bake mine also. Also use the contact grill. | ||
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Post# 916449 , Reply# 3 1/19/2017 at 22:43 (2,646 days old) by MattL (Flushing, MI) |
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I've seen these on TV, and wondered about the price. At $39 maybe, @ $99 no way. I'd go may be $19 but only if I was in a good mood. | ||
| Post# 916456 , Reply# 4 1/19/2017 at 23:49 (2,646 days old) by alr2903 (TN) | ||
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I think Salton made Geo Foreman. Is this about the same thing? | ||
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Post# 916480 , Reply# 5 1/20/2017 at 07:04 (2,646 days old) by askolover (South of Nash Vegas, TN) |
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 Ya wanna know how I cook Johnsonville sausages??? I place them all on the top rack in my Presto induction friendly pressure cooker for about 15 minutes...this gets A LOT of the grease out of them. Then I either brown them under the broiler or on the gas grill for a few minutes. Much less flare up to contend with. | ||
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Post# 916585 , Reply# 6 1/20/2017 at 14:44 (2,646 days old) by dermacie (my forever home (Glenshaw, PA)) |
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Post# 916586 , Reply# 7 1/20/2017 at 14:49 (2,646 days old) by petek (Ontari ari ari O ) |
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| Post# 916587 , Reply# 8 1/20/2017 at 14:58 (2,646 days old) by washman (o) | ||
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Hey the temp probe is "patented". Wooooooooooooooooooooooooo how exciting is that?
And it has "smart sensor technology" Translation.........when the sausage gets to a specified temp, it shuts off the device.
Very imaginative! | ||
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Post# 917593 , Reply# 10 1/25/2017 at 22:50 (2,640 days old) by joeekaitis (Rialto, California, USA) |
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