chowhound
New member
I was wondering how everyone cooks their rope sausage. Oh the things I could type after that....
Usually, if it's a Johnsonville, where the link is entirely cased, I'll grill it, but when it comes to rope I usually cut them into link size pieces, brown them in oil, then cover and reduce the heat until done. If I am fixing with onions and peppers, which I'm doing tonight, I will add them close to the beginning and uncover it towards the end to reduce the liquid. I've never cut and grilled rope sausage for some reason.... maybe I should try that soometime. Never smoked it either. I've also cooked (braised?) it in a little beer, covered, then dumped the beer and added oil to give it some color. Hmmm, maybe I should be doing that opposite? If I'm adding it to spaghetti sauce, I will brown it then add my tomato fixin's in the same saute pan and build my sauce around it. Anyway, I don't have a set in stone method, but it always seems to come out. I was wondering what the popular methods were you folks use.
Usually, if it's a Johnsonville, where the link is entirely cased, I'll grill it, but when it comes to rope I usually cut them into link size pieces, brown them in oil, then cover and reduce the heat until done. If I am fixing with onions and peppers, which I'm doing tonight, I will add them close to the beginning and uncover it towards the end to reduce the liquid. I've never cut and grilled rope sausage for some reason.... maybe I should try that soometime. Never smoked it either. I've also cooked (braised?) it in a little beer, covered, then dumped the beer and added oil to give it some color. Hmmm, maybe I should be doing that opposite? If I'm adding it to spaghetti sauce, I will brown it then add my tomato fixin's in the same saute pan and build my sauce around it. Anyway, I don't have a set in stone method, but it always seems to come out. I was wondering what the popular methods were you folks use.