Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sausage Sense

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Sausages are a weeknight staple in my house—they’re quick to make, inexpensive, and delicious. Since it’s not easy to get to the (snow-covered) grill in wintertime, here’s a little tip for pan-cooking them: You’ll get a tastier result by cutting them in half lengthwise. This gives the sausages lots more surface area, and therefore more browning—which means more flavor.


Leave a Comment


  • foodlover13 | 02/19/2009


  • Vetgirl | 02/05/2009

    I'm truly enjoying the new layout of Fine Cooking. It's updated, fresh, and easy to follow. I'm well over 35 and finding no problem reading the font either in the magazine or the website. Thanks Fine Cooking for a great new look.

  • gardenNow | 01/22/2009

    Thanks for the tip. I'll try that. Makes perfect sense.

Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.