View Full Version : How do I do this?
01-28-2003, 12:24 PM
I'm browning sausage for lasagna and every time I do this I get just huge clumps of sausage. There must be some way to get it to crumble, but I don't know it.
01-28-2003, 12:27 PM
one way to do it, after cooking the sausauge and draining it I'd transfer it to a bowl -- pyrex or metal. Then I used my pastry "harp" -- to break it up. I've two pastry cutters: 1 wire and one that's sharper edged. Another would be to transfer the drained sausage to a cutting board and chop it with a chef's knife. Maybe one of those will work for you.
01-28-2003, 01:27 PM
I kinda of break it up with a spatula while its cooking. It is a messy gloop in the beginning with bigger chunks, but they get smaller the longer it cooks and the more I chop it up.
01-28-2003, 01:31 PM
I do the same as Susan. I have a wooden spatula (actually I thinks it's for separating rice for fried rice) and if it still isn't crumbled enough then after it has drained on the papaer towels and cooled off, I use my hands! ;)
01-28-2003, 01:36 PM
I usually use the back of a spoon and sort of squash the clumps and smear them around on the bottom of the pan. Just keep on squashing and smearing and stirring. Gee-that sounds really weird, if I say so myself:o
01-28-2003, 01:53 PM
When I want crumbles of sausage or any ground meat, I use a potato masher. One of the ones with the zig-zaggy top, not the one with holes. It breaks the meat up into the teeniest little pieces, especially nice for my hot dog chili. The one I have is pretty strong but covered with teflon so it won't damage non-stick dishes. The meat can be crumbled into almost any size, from chunks to a fine crumble.
01-28-2003, 01:57 PM
I like huge clumps of sausage. :D I just chop around the pan as I brown the meat, being sure that there are still some roughly-acorn-sized chunks left behind.
I like the texture of chunks.
01-28-2003, 04:45 PM
To keep the clumps at bay you need to stir the meat really really frequently while it's browning, and smash down any clumps you see not behaving.
I find frozen (even when thawed) meat tends to clump more than fresh, but that could just be me!
01-28-2003, 05:07 PM
what jphilg said :D :D
I try to separate with a fork as best I can, but I like surprise chunks of the sausage :) :)
01-28-2003, 06:34 PM
You know, I DO have more problems when my sausage has been frozen! I never thought of that!
I used my pastry blender to crumble it up. Next time I'll fry it up from fresh rather than frozen and see if that helps.
Thanks for all the helpful suggestions!
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