And here are the remade version 1 sausages as described yesterday...
I still don't have a non-stick frying pan, so experiments continue to be not fried....
This is about 15mins at 180° - I'd read that putting them in a hot oven can cause explosions quickly for obvious reasons (I.e. sudden steam production) so I thought I'd put them in at 180... They might have worked better if I put them in while it was heating up so they could heat up with it but I'm trying to produce something that works for you know your quintessential busy family or whatever, where you want to be able to just put them in the oven and not think about it too much!
They were looking great at 10 minutes, disappointed that they blew at 15. I have not been pricking holes in them because I strongly suspect this purely just makes it easier for them to blow.
Texture was not that satisfying where they are still fundamentally floppy in themselves... The rusk did help soak up the moisture but getting further away from a toothsome bite.
The 'snap' of the casing - which I have since found out is a key corporate food design sausage concept 😋 - was all right but a bit floppy.
I ate them dipped in ketchup and overall very delicious, even if mouthfeel isn'tquite right.
And this is where the strategic placement of those holes is important to make sure that they go in on the ends don't poke it in the middle it will overcook the center.