I have asked this question many times in my life and once again here I go with it.  What causes sausage links to move about in the pan while they are cooking?  They do it on their own without being touched.  They will roll one way and then back again, sometimes stopping for just a moment.  It’s rather amusing to watch and they do it until they are nearly done, at which time they stop and finish cooking.

I went on the web to find the answer and ran into a site with an explanation that sort of makes sense and then the next person chimed in with another thought and my mind went wandering off.

The guy with the best explanation said it was moisture inside the sausage link that was heating to steam and escaping out through tiny pores in the sausage skin.  This makes perfect sense to me as these modern skins are not made of the real thing and probably do have tiny holes in them.

Then another person popped in and said that in England using sausages with real gut skin around them they would cook and suddenly burst open, and they called them “bangers”.  A common breakfast would be sausages and fried mashed potatoes.  And they called it “bangers and mash”.  I like that!

So, I still don’t have a satisfactory answer to my question, but I have added a new breakfast name to my vocabulary.  Bangers and mash!  I think I’ll go cook some up right now!

Bears Butt

August 1, 2012 (can you believe it’s August already?)