The sausages tag has no wiki summary.
2
votes
1answer
118 views
What sausage casing is this?
So, I have no photo of this sausage, but to give you a picture: dry-cured chorizo, casing is easy to remove on thin slices, but on larger pieces the casing breaks sort of like paper – the edges ...
8
votes
1answer
159 views
Homemade Sausages Unlink
I have recently taken akin to making my own sausages. The flavor and texture is pretty spot on, but when I cook them the links 'unlink'. I use a natural casing, and reverse twist every link at about ...
3
votes
3answers
194 views
Sausage made of cheese and meat?
Is there some kind of sausage that blends some kind of cheese with meat? In Brazil we have a kind of cheese that has almost the same shape of a sausage, I guess this could exist.
3
votes
3answers
439 views
What makes a hot dog a hot dog?
I like hot dogs, but I'm always conscious that they are a means by which unspeakable bits of meat can be made appetising, even when they get a fancy name like bockwurst to cover the fact.
So I bought ...
3
votes
2answers
277 views
Why is my homemade pork sausage rubbery?
We just made some pork sausage and fryed up a patty to check the spicing. The taste is fine but the patty is rubbery in texture. What did we do wrong or not add to the mix?
1
vote
2answers
1k views
How to cook chicken franks?
I have some chicken franks (sausages). How do I properly/completely cook them to include them in spaghetti and omelettes?
Thanks.
4
votes
2answers
604 views
How can I improve the texture of my home-made sausages?
I am experimenting with home made sausages. Grinding chuck to make the sausage.
Typically I pass it through the grinder 2-3 times (kitchenaid grinder, small die).
I've gotten the flavor nice, but ...
-1
votes
1answer
522 views
Can I bring sausages on a plane? [closed]
I'd like to bring some raw Italian sausages with me when I fly from NYC to Seattle.
Is it legal to pack sausages and/or ice in a carry-on?
Will the sausages keep during the 6-hour flight?
1
vote
2answers
182 views
Fresh or smoked sausage in Jambalaya?
Jambalaya calls for either Andouille or Chorizo sausage.
Is this sausage meant to be fresh or smoked?
1
vote
2answers
260 views
How can I make my no carb sausages more succulent?
I'm trying to find a way to make my home made English sausages more like shop bought English sausages (I'm saying English here as I'm pretty sure sausages around the world are very different - ideally ...
1
vote
3answers
166 views
Why prefer prime-cut sausage over MSM sausage
Yesterday I saw a site that claimed their fairly expensive poultry sausages are made of prime cuts (thigh, breast), rather than the usual mechanically separated meat.
Why would one prefer a ...
6
votes
1answer
6k views
Why are my (italian Whole foods) sausages still pink inside?
I bought some italian pork and garlic sausages from Whole foods. I cooked them on a low heat, they were in the pan for probably an hour but the middle remained slightly pink. To be precise, by ...
4
votes
1answer
899 views
Are 'sweet' and 'mild' - Italian Sausage - the same thing?
Do they refer to the same kind? Or is there a subtle difference?
And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the ...
4
votes
2answers
873 views
how do I cook sausages without poking holes through them?
I hear that when cooking sausages, you shouldn't poke holes in them as it will allow the flavour to spill out.
But whenever I don't do that with fat sausages, I end up getting the outside charred but ...
4
votes
3answers
2k views
How do I get sausages to cook evenly in a pan?
Whenever I cook sausages in the oven, they cook evenly. The issue is that sausages take about forty minutes in the oven. However, whenever I use a pan, they do not take an age to be cooked but they ...
7
votes
7answers
20k views
How to cook sausage?
I never cooked "real" sausages before. Now I have several kinds of sausages: chorizo, merguez, and chicken. I have only a couple of each and a big electric pan.
How do I cook them? Should I add ...
8
votes
2answers
418 views
5
votes
3answers
6k views
What kind of beer for beer brats?
I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I could use the lager and it would turn out ...
10
votes
3answers
815 views
What changes should I make to accomodate vegan naked fatties?
I would like to make naked fatties on the barbeque this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap regular pork breakfast sausage for Gimme ...
2
votes
3answers
293 views
What are common/traditional uses for merguez? [closed]
I found today something new in the supermarket and decided to try it. They are called "traditional french merguez", and seem to be raw sausages made from lamb and beef, moderately spicy. I have no ...
6
votes
2answers
4k views
Tricks for removing sausage casing?
I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a ...
4
votes
5answers
9k views
How to dry homemade pork sausages with proper humidity and temperature?
I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used ordinary table salt). I have the sausages ...
17
votes
6answers
21k views
Should Chorizo Be Peeled Before Cooking?
For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've ...
3
votes
5answers
4k views
Is all sausage considered a “Processed Meat”?
Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective. Then I read that Sausage is a ...
2
votes
1answer
424 views
How do I make a cheese, sausage, cracker spread?
I'm not sure what types of cheeses, crackers, sausages are needed for a holiday spread. What types of cheeses and sausages are acceptable use for this type of thing? What will give me a decent ...
16
votes
5answers
3k views
Should I prick sausages during cooking?
Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently ...
6
votes
2answers
732 views
What will happen if I substitute beef liver for pork liver in sausage?
When we bought our cow this year, we opted to take all the organ meat. So, I now have a bunch of beef liver, I don't actually like beef liver cooked with onions or any other preparation I've ...
8
votes
3answers
2k views
When curing sausage, which is more important temperature or humidity?
I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no trouble controlling temperature 60F/15C. ...
4
votes
4answers
12k views
Is sausage casing edible?
I bought some pork sausage and baked them in my oven. The taste was good but the sausage casing were a bit hard to chew.
Should I remove casings before I bake sausages?
5
votes
2answers
222 views
Why did my coppa get spicier after being microwaved?
I wanted to put some spicy, crispy, crumbled coppa over a pasta dish. I put it in the microwave and it crisped up very well. It was however much spicier after cooking than before.
Why did it get ...
5
votes
3answers
3k views
What type of sausage for bangers and mash?
On a recent trip, I ate at an authentic Irish pub that served the best bangers and mash I've ever had. As there's nowhere around town that regularly serves the dish, I've decided to try my hand at ...
8
votes
2answers
2k views
How to fry Italian sausages without producing so much smoke?
I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm.
The sausages are delicious, but how can I do this next time without producing so much ...
4
votes
4answers
2k views
Cooking Toad In The Hole - preventing “burn on”
I've recently cooked Toad in the Hole following this recipe from TheFoody.com. The first time I used a non-stick metal roasting tray and the second time I used a ceramic dish.
Both times the batter ...
13
votes
6answers
9k views
What distinguishes pork sausage from ground pork?
Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question.
I sometimes like to cook things using ground pork sausage, ...
7
votes
2answers
4k views
What's the difference between Salami and Pepperoni?
What is the difference as far as content-pork, beef?
6
votes
4answers
315 views
What are the benefits of using natural casing when making sausages?
I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?
6
votes
5answers
2k views
How do you make homemade sausage without meat grinder/sausage stuffer?
I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year. There must be some other alternatives!
edit: no Kitchen Aid ...
0
votes
2answers
24k views
