G'day mates,

The world has left me behind and my experience is inadequate for the
task at hand.

You see, I've never cooked cheerios (or, if I did, it was 40 years ago
and I've forgotten the details) so I just cranked up good old reliable
google and got umpteen thousand hits for "cooking cheerios" -- but
they all seem to refer to some grain-based breakfast product I've
never heard of! (Being of an age when Uncle Tobys Oatmeal,
Kellogs Corn Flakes and Rice Bubbles, and Sanitarium Vita-Brits, were
the only choices known to man.)

(On reflection, I suppose it's possible some hits actually refer to
what I'm seeking -- after all, modern snags are mostly cereal! 8-)

Anyway, the "cheerios" I'm looking for cooking hints about are those
small red saveloy things with a meaty filling and a red (plastic?)
skin. People often serve up as a snack at parties, with a bowl of
tomato sauce on the table and a beer in the hand.

A few weeks ago I made a batch of (very nice tomato sauce, but I've
been having trouble thinking of things to eat it with. Hence my
present desire to try cooking up a batch of cheerios.

I did try "cooking saveloys" in google too, but was left with a bunch
of stuff on salmonella and similar noxious microbes which seems to
make eating the things rather hazardous away from home.

So how long do I need to boil the damn things to cook them?
(In fact I'm starting to wonder if they need to be cooked at all
except for the desire to serve them hot.)

Cheers, Phred.

--
LID