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Do you brown your meatballs and sausages first or do you add them raw to the sauce

Quick question and response asked for: When making a whole batch of Sunday sauce/ gravy.......when adding meatballs and sausages to the mix....do you brown your meatballs and sausages first or do you add them raw to the sauce? and why do you think your choice makes a better sauce/gravy..

Answer:
I roll my formed meatballs in breadcrumbs and brown them crispy, crusty ina large frying pan.(Momma's way! ) I start my gravy by browning my sausages and/or gravy meats in my gravy pot, in olive oil then add and lightly brown my onion and then add the garlic... ditto, salt & pepper, too..Once sauteed nicely, first thing I do is rip a few hunks of italian bread and sop up some of dat pork ,onion, garlic infused oil and I'ma happy boy!

Couple hunks later, then add my tomatoes and such. Eating brown fried meatballs before they go inda gravy, is kinda ritual! Many don't make it to the gravy pot but there are dose few times, I mold the meatballs and add them, raw into a boiling gravy pot and reduce the heat toa simmer, letting them braise into the liquid, and aboud 1/2 hour later, meatballs are cooked thru. This changes the texture of the cooked meatball, cooks like an Old School Diner, Salisbury steak, dense, if you know what I mean...rubbery! When I'm inda mood for that kinda meatball,(da kinda meatballs we were served in JHS 281..12" inches of hero bread, wid 3-4 mini rubber meatballs inside) that's when the frying pan gets a break!

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