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