Sir, – Am I the only one who finds it nigh impossible to cook an oven-grilled sausage that is crisp and golden brown all over? Whenever I place a raw, straight sausage under a heated grill, the cylindrical tube of minced meat invariably goes into a curve. I have no problem browning the convex portion of the banger; it’s the concave bit that I always have trouble with; I just can never manage to brown the part of the sausage that is curved inwards. Indeed, my lamentable inability to produce the perfect grilled wurst is, quite frankly, driving me round the twist! Do any of your readers have similar problems with their grilled sausages? – Yours, etc,
PAUL DELANEY,
Dalkey,
Co Dublin.