Do you put the rack on top of the sausage to get it flat?
No.
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Any sausage on one of these nearly certainly has an artificial casing-- Mmmmmmm, cellulose!
In a pan or on a grill, I put a bacon press on them and roll them a bit at a time if I really want evenness. Of course if they are on a grill they need to be perpendicular to the grates in order to roll properly. If they refuse to stay where you have rolled them, put a heavy something (rock, potato, whatever) at both ends. My personal reality is that as long is it good sausage, hot, and at least a little charred, I do not care much how it looks.
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Now I really want some brats or Opa’s.
Split them.
As a tool designer, I’m seriously confused by the design of this pan. I mean, if you’re designing something purpose-specific from scratch, then why not design for your intent? (i.e., with curved slots) It doesn’t cost any more to make the molds, so why not make something appropriate? Unless, of course, the Upan already existed but was originally intended for something else, and was then re-labeled for use as a brats pan…
Johnsonville produced their Sizzling Sausage Indoor Electric Grill with exactly this concept. If I ate more sausages (a lot more sausages) and didn’t mind cooking on non-stick, I might buy one of these.
Unfortunately I just finished reading a novel about Vlad the Impaler…
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I grill both curved sides first, then gather the little guys up together on the grill, so when I want to finish the two sides lacking, I lean them against each other huddled up on the grill to finish them. Serve with brew onions, kraut and I have to have like 50 different mustards. Silver Spring BratNBeer mustard is good.
