Q. Should sausages be pricked before cooking?
A. No you should never prick sausages before cooking because a sausage is designed to be cooked in its own skin that acts like a pressure cooker so by pricking them it enables them to burst out and not cook as they should. However they can be pricked at the very end of the cooking process so as to let any excess fat out from under the skin.
Q. How long do I cook my roast for?
A. Any roast can be cooked in the oven by simply using the technique of 1 hour per kg of meat; usually on the temperature setting of 170 degrees to 200 degrees in a preheated oven. For example if you have a 2.5 kg roast it will need to be cooked for 2hrs & 30 minutes plus 10 minutes standing time to ensure you roast has time to settle and relax.
Q. Do I need to freeze my mince if I do not use it straight away?
A. At Pattemores we do not use preservatives in any of our minced meat products; please freeze mince within 24 hours of purchase.
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