So I'm doing the sausages in the oven at 525F. Here's the setup:
https://www.flickr.com/photos/155222...posted-public/

--Bryan

On 1/28/2021 5:58 PM, Bryan Simmons wrote:
> So I'm doing the sausages in the oven at 525F. Here's the setup:
> https://www.flickr.com/photos/155222...posted-public/
>
> --Bryan
>
Okey doke. Saw the first pic, what kind of sausage? Brats? Italian?
Polish?

Jill

On Thursday, January 28, 2021 at 4:58:58 PM UTC-6, wrote:
>
> So I'm doing the sausages in the oven at 525F. Here's the setup:
> https://www.flickr.com/photos/155222...posted-public/
>
> --Bryan
>
I've never done them in the oven, good idea. How long do you cook at that
temperature? And if they are Italian, which I suspect they are, do you poke
a few holes in each to facilitate the grease dripping?

On Thursday, January 28, 2021 at 5:52:59 PM UTC-6, wrote:
> On 1/28/2021 5:58 PM, Bryan Simmons wrote:
> > So I'm doing the sausages in the oven at 525F. Here's the setup:
> > https://www.flickr.com/photos/155222...posted-public/
> >
> > --Bryan
> >
> Okey doke. Saw the first pic, what kind of sausage? Brats? Italian?
> Polish?
>
Hot Italian from ALDI.
>
> Jill

--Bryan

On Thursday, January 28, 2021 at 5:57:48 PM UTC-6, wrote:
> On Thursday, January 28, 2021 at 4:58:58 PM UTC-6, wrote:
> >
> > So I'm doing the sausages in the oven at 525F. Here's the setup:
> > https://www.flickr.com/photos/155222...posted-public/
> >
> > --Bryan
> >
> I've never done them in the oven, good idea. How long do you cook at that
> temperature? And if they are Italian, which I suspect they are, do you poke
> a few holes in each to facilitate the grease dripping?

I didn't poke holes, and the ends are punctured by the skewers. As far as "how
long," I know this isn't helpful, but *you know it when you see it*. After about 15
minutes I turned it down to 350, and left it in another 15 minutes or so, and it
should have been more like 8-10. They were browned beautifully on one side, and
that was fine, but they were overdone. I think that I assumed that the sausages
were as fatty as Johnsonville brats, and by the amount of fat in the aluminum tray,
they weren't. They were nice, actually spicy and not too heavy on the fennel, and
yes, they were Italian style, We put them on toasted cheap hot dog buns with dijon
mustard, and the sides were cheap ALDI pork&beans with added brown sugar,
mustard powder, and a pinch of ascorbid acid for tartness, and the other side was
ridged potato chips with dip made from cream cheese, heavy cream, onion powder,
salt and a tiny bit of Lea & Perrins.

In the pic, you can see the browned tops, and the undersides where I'd flipped them
over. It sure was better than standing out in freezing weather. This was the first
time I've done them this way, and in the future I'll try to not overcook them.
https://www.flickr.com/photos/155222...posted-public/

--Bryan

On 1/28/2021 7:13 PM, Bryan Simmons wrote:
> On Thursday, January 28, 2021 at 5:52:59 PM UTC-6, wrote:
>> On 1/28/2021 5:58 PM, Bryan Simmons wrote:
>>> So I'm doing the sausages in the oven at 525F. Here's the setup:
>>> https://www.flickr.com/photos/155222...posted-public/
>>>
>>> --Bryan
>>>
>> Okey doke. Saw the first pic, what kind of sausage? Brats? Italian?
>> Polish?
>>
> Hot Italian from ALDI.
>>
> --Bryan
>
Okay, nice. I have some Italian Sausage from Publix in the freezer.
I'd be pan searing them and cooking them slow on the stovetop.
Definitely not highest oven temp.

Jill

On 1/28/2021 6:57 PM, wrote:
> On Thursday, January 28, 2021 at 4:58:58 PM UTC-6, wrote:
>>
>> So I'm doing the sausages in the oven at 525F. Here's the setup:
>> https://www.flickr.com/photos/155222...posted-public/
>>
>> --Bryan
>>
> I've never done them in the oven, good idea. How long do you cook at that
> temperature? And if they are Italian, which I suspect they are, do you poke
> a few holes in each to facilitate the grease dripping?
>
That temp sounds waaay too hot even with holes poked in the casing.

Jill

On Thursday, January 28, 2021 at 7:10:31 PM UTC-6, wrote:
>
> On Thursday, January 28, 2021 at 5:57:48 PM UTC-6, wrote:
> >
> > On Thursday, January 28, 2021 at 4:58:58 PM UTC-6, wrote:
> > >
> > > So I'm doing the sausages in the oven at 525F. Here's the setup:
> > > https://www.flickr.com/photos/155222...posted-public/
> > >
> > > --Bryan
> > >
> > I've never done them in the oven, good idea. How long do you cook at that
> > temperature? And if they are Italian, which I suspect they are, do you poke
> > a few holes in each to facilitate the grease dripping?
> >
> I didn't poke holes, and the ends are punctured by the skewers. As far as "how
> long," I know this isn't helpful, but *you know it when you see it*. After about 15
> minutes I turned it down to 350, and left it in another 15 minutes or so, and it
> should have been more like 8-10. They were browned beautifully on one side, and
> that was fine, but they were overdone. I think that I assumed that the sausages
> were as fatty as Johnsonville brats, and by the amount of fat in the aluminum tray,
> they weren't. They were nice, actually spicy and not too heavy on the fennel, and
> yes, they were Italian style, We put them on toasted cheap hot dog buns with dijon
> mustard, and the sides were cheap ALDI pork&beans with added brown sugar,
> mustard powder, and a pinch of ascorbid acid for tartness, and the other side was
> ridged potato chips with dip made from cream cheese, heavy cream, onion powder,
> salt and a tiny bit of Lea & Perrins.
>
> In the pic, you can see the browned tops, and the undersides where I'd flipped them
> over. It sure was better than standing out in freezing weather. This was the first
> time I've done them this way, and in the future I'll try to not overcook them.
> https://www.flickr.com/photos/155222...posted-public/
>
> --Bryan
>
Thanks! They do look good and I don't blame you for not wanting to stand out in
the freezing weather grilling anything. I can't say I've had them with dijon mustard
but I do like them with ballpark (yellow) or even better, the spicy brown mustard.
Your supper sounds right lip-smacking as I love spicy Italian sausage.

On Thursday, January 28, 2021 at 7:13:04 PM UTC-6, wrote:
> On 1/28/2021 6:57 PM, wrote:
> > On Thursday, January 28, 2021 at 4:58:58 PM UTC-6, wrote:
> >>
> >> So I'm doing the sausages in the oven at 525F. Here's the setup:
> >> https://www.flickr.com/photos/155222...posted-public/
> >>
> >> --Bryan
> >>
> > I've never done them in the oven, good idea. How long do you cook at that
> > temperature? And if they are Italian, which I suspect they are, do you poke
> > a few holes in each to facilitate the grease dripping?
> >
> That temp sounds waaay too hot even with holes poked in the casing.
>
My oven temp might be off a bit, but not "waaay" off. It really did work.
Again, the piercings at the ends were enough to keep them from bursting.
I did leave the sausages out of the fridge for about a half an hour before
putting them into the preheated 525 oven.
>
> Jill

--Bryan

On Thursday, January 28, 2021 at 7:25:41 PM UTC-6, wrote:
> On Thursday, January 28, 2021 at 7:10:31 PM UTC-6, wrote:
> >
> > On Thursday, January 28, 2021 at 5:57:48 PM UTC-6, wrote:
> > >
> > > On Thursday, January 28, 2021 at 4:58:58 PM UTC-6, wrote:
> > > >
> > > > So I'm doing the sausages in the oven at 525F. Here's the setup:
> > > > https://www.flickr.com/photos/155222...posted-public/
> > > >
> > > > --Bryan
> > > >
> > > I've never done them in the oven, good idea. How long do you cook at that
> > > temperature? And if they are Italian, which I suspect they are, do you poke
> > > a few holes in each to facilitate the grease dripping?
> > >
> > I didn't poke holes, and the ends are punctured by the skewers. As far as "how
> > long," I know this isn't helpful, but *you know it when you see it*. After about 15
> > minutes I turned it down to 350, and left it in another 15 minutes or so, and it
> > should have been more like 8-10. They were browned beautifully on one side, and
> > that was fine, but they were overdone. I think that I assumed that the sausages
> > were as fatty as Johnsonville brats, and by the amount of fat in the aluminum tray,
> > they weren't. They were nice, actually spicy and not too heavy on the fennel, and
> > yes, they were Italian style, We put them on toasted cheap hot dog buns with dijon
> > mustard, and the sides were cheap ALDI pork&beans with added brown sugar,
> > mustard powder, and a pinch of ascorbid acid for tartness, and the other side was
> > ridged potato chips with dip made from cream cheese, heavy cream, onion powder,
> > salt and a tiny bit of Lea & Perrins.
> >
> > In the pic, you can see the browned tops, and the undersides where I'd flipped them
> > over. It sure was better than standing out in freezing weather. This was the first
> > time I've done them this way, and in the future I'll try to not overcook them.
> > https://www.flickr.com/photos/155222...posted-public/
> >
> > --Bryan
> >
> Thanks! They do look good and I don't blame you for not wanting to stand out in
> the freezing weather grilling anything. I can't say I've had them with dijon mustard
> but I do like them with ballpark (yellow) or even better, the spicy brown mustard.
> Your supper sounds right lip-smacking as I love spicy Italian sausage.

We couldn't find the yellow mustard. Maybe we're out of it, or more likely it wasn't
easily findable in our admittedly chaotic fridge, so my son tried the dijon. Spicy
brown would have been good too, but while I'm fine with ballpark mustard on
bratwursts, I can't see using it on Italian seasoned sausages.

--Bryan

On Thursday, January 28, 2021 at 5:58:58 PM UTC-5, wrote:
> So I'm doing the sausages in the oven at 525F. Here's the setup:
> https://www.flickr.com/photos/155222...posted-public/
>
> --Bryan

Nice setup. What is the temperature where you are?

I was out grilling on Wednesday. It was a balmy 25 F, with a light wind.

525 F is not as hot as the grill gets (if its built-in thermometer is
to be believed), but half an hour of cooking is a long time. Of
course, you get direct heat from the grill grates, and the aluminum
pan would have blocked some of the radiant heat.

Do you have an instant-read thermometer? I'm all about the science.

Cindy Hamilton

On Friday, January 29, 2021 at 4:45:28 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, January 28, 2021 at 5:58:58 PM UTC-5, wrote:
> > So I'm doing the sausages in the oven at 525F. Here's the setup:
> > https://www.flickr.com/photos/155222...posted-public/
> >
> > --Bryan
> Nice setup. What is the temperature where you are?
>
> I was out grilling on Wednesday. It was a balmy 25 F, with a light wind.
>
> 525 F is not as hot as the grill gets (if its built-in thermometer is
> to be believed), but half an hour of cooking is a long time.

Its a damn good feeling at grill side on a clear winter's night.

On 1/31/2021 4:27 PM, bruce bowser wrote:
> On Friday, January 29, 2021 at 4:45:28 AM UTC-5, Cindy Hamilton wrote:
>> On Thursday, January 28, 2021 at 5:58:58 PM UTC-5, wrote:
>>> So I'm doing the sausages in the oven at 525F. Here's the setup:
>>> https://www.flickr.com/photos/155222...posted-public/
>>>
>>> --Bryan
>> Nice setup. What is the temperature where you are?
>>
>> I was out grilling on Wednesday. It was a balmy 25 F, with a light wind.
>>
>> 525 F is not as hot as the grill gets (if its built-in thermometer is
>> to be believed), but half an hour of cooking is a long time.
>
> Its a damn good feeling at grill side on a clear winter's night.
>

Yes, it was 68F here under a clear sky. Nice!

On 1/31/2021 4:27 PM, bruce bowser wrote:
> Its a damn good feeling at grill side on a clear winter's night.

When I used to grill here, I had a charcoal Weber kettle grill on short
legs. I could sit in chair and grill...like sitting by a nice fire that
had burned down to coals.

Summers were often too hot to grill here but the cold winter evenings
were nice.

On 2021-01-31 11:35 p.m., Ed Pawlowski wrote:
> On 1/31/2021 4:27 PM, bruce bowser wrote:

>> Its a damn good feeling at grill side on a clear winter's night.
>>
>
> Yes, it was 68F here under a clear sky.Â* Nice!

Lucky you. It was -4C here, which is not unbearable cold if it is dry
and calm. It was damp and windy. Very uncomfortable.

On Sunday, January 31, 2021 at 11:35:58 PM UTC-5, Ed Pawlowski wrote:
> On 1/31/2021 4:27 PM, bruce bowser wrote:
> > On Friday, January 29, 2021 at 4:45:28 AM UTC-5, Cindy Hamilton wrote:
> >> On Thursday, January 28, 2021 at 5:58:58 PM UTC-5, wrote:
> >>> So I'm doing the sausages in the oven at 525F. Here's the setup:
> >>> https://www.flickr.com/photos/155222...posted-public/
> >>>
> >>> --Bryan
> >> Nice setup. What is the temperature where you are?
> >>
> >> I was out grilling on Wednesday. It was a balmy 25 F, with a light wind.
> >>
> >> 525 F is not as hot as the grill gets (if its built-in thermometer is
> >> to be believed), but half an hour of cooking is a long time.
> >
> > Its a damn good feeling at grill side on a clear winter's night.
> >
> Yes, it was 68F here under a clear sky. Nice!

Its the crispness of the clear cold night air. If you were raised in hot steamy places where it never snowed, you later start to value that. Especially with a beer or three, there.

Dave Smith wrote:

> On 2021-01-31 11:35 p.m., Ed Pawlowski wrote:
> > On 1/31/2021 4:27 PM, bruce bowser wrote:
>
> > > Its a damn good feeling at grill side on a clear winter's night.
> > >
> >
> > Yes, it was 68F here under a clear sky.Â* Nice!
>
> Lucky you. It was -4C here, which is not unbearable cold if it is dry
> and calm. It was damp and windy. Very uncomfortable.

Sounds close to here. Windchill had it 20F last night. It snowed a few
days ago and took 4 days to melt off. Roads no cold enough to freeze
so next snow will mess with travel because we have minimal clearing
gear and salt/sand deployers. Neighborhood roads are not treated or
ploughed at all. Geting to the cleared roads can be pretty interesting
in an area that doesn't even sell snow tires....

On Monday, February 1, 2021 at 5:58:08 PM UTC-5, cshenk wrote:
> Dave Smith wrote:
>
> > On 2021-01-31 11:35 p.m., Ed Pawlowski wrote:
> > > On 1/31/2021 4:27 PM, bruce bowser wrote:
> >
> > > > Its a damn good feeling at grill side on a clear winter's night.
> > > >
> > >
> > > Yes, it was 68F here under a clear sky. Nice!
> >
> > Lucky you. It was -4C here, which is not unbearable cold if it is dry
> > and calm. It was damp and windy. Very uncomfortable.
> Sounds close to here. Windchill had it 20F last night. It snowed a few
> days ago and took 4 days to melt off. Roads no cold enough to freeze
> so next snow will mess with travel because we have minimal clearing
> gear and salt/sand deployers. Neighborhood roads are not treated or
> ploughed at all. Geting to the cleared roads can be pretty interesting
> in an area that doesn't even sell snow tires....

It might be time for your local governments to face the music and buy
some snow plows and salt spreaders.

If it's any comfort, I don't think they plow residential streets in Ann Arbor,
or at least they're the last priority. I know my co-workers complain about
it. Out here in the sticks, most of the roads are designated hospital routes
and consequently are plowed and salted. Last Sunday morning I could
hear the snowplow going by at about 5 am.

Cindy Hamilton

On 2021-02-02 4:29 a.m., Cindy Hamilton wrote:
> On Monday, February 1, 2021 at 5:58:08 PM UTC-5, cshenk wrote:
>> Dave Smith wrote:
>>

> It might be time for your local governments to face the music and buy
> some snow plows and salt spreaders.
>
> If it's any comfort, I don't think they plow residential streets in Ann Arbor,
> or at least they're the last priority. I know my co-workers complain about
> it. Out here in the sticks, most of the roads are designated hospital routes
> and consequently are plowed and salted. Last Sunday morning I could
> hear the snowplow going by at about 5 am.


Service seems to have been reduced in a lot of places over the years.
Most of the cities here concentrate on the main routes and bus lines.
Side streets are left until everything else is cleaned up. My parent's
street was often not plowed out for days after a storm, and by then the
snow was packed down into ice and there were huge ruts.

I am lucky in my location. Being a main route and a school bus route,
our road is always one of the first one plowed.