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2
votes
1answer
49 views

Pork sausage - difference in food guidelines

I'm wondering why Still Tasty says that fresh pork breakfast sausage lasts 1-2 days refrigerated but the company that I talked to that makes sausages say eight days from the packing date. ...
0
votes
0answers
17 views

Adding 'netvet; to sausages

I'm not entirely sure what the word in is in the English language but where I'm from there is this one type of food 'skilpaadjies' which is lamb livers encased in the fat that surrounds the liver of ...
0
votes
2answers
63 views

Sausage discolouration - is it safe to eat?

This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had turned brown. I initially thought that if ...
1
vote
1answer
63 views

Wine substitutions for homemade salami

I want to make my own salami but I'm interested in alternative ways to lower the ph of the meat. I have people in the house with dependency issues so using wine in any sort of food (Like the recipe ...
2
votes
1answer
93 views

Can I boil bratwurst in beer to cook them?

I bought Red Hook Bratwurts today, and I'm making them tomorrow. Does anyone know if I could boil them in beer since it already was pre made with beer (Red Hook), or would it not be a good idea? ...
4
votes
1answer
62 views

Using frozen/cooked frozen blood in black pudding

I am having a hell of a time trying to track down blood in the US for black pudding. None of our local processors can provide it, several butchers are claiming it's illegal to sell (not true, but you ...
5
votes
3answers
827 views

Alternative to low calorie spray for frying sausages?

My wife has recently decreed that we are to use low-calorie sprays instead of oil. For the most part, these seem fine. However, I have been through several different types and not found one that is ...
1
vote
1answer
88 views

Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about ...
4
votes
1answer
88 views

Using fat as a preservative,

I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it this way? Can fat be used to seal the ...
3
votes
1answer
87 views

Putting cure in fry sausage?

We made some venison sausage today. On the packaging for a smoked German sausage, it said do not put cure in if you will be pan frying. I've looked around but I can't find a reason why. We ended up ...
1
vote
0answers
236 views

Coating/skin on Quorn Sausage - is it edible?

I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting them. It felt plastic/rubber/paper-like ...
1
vote
2answers
318 views

Sausage exploded and looks foamy

I cooked turkey breakfast sausages in a 350 F convection oven and one exploded. The stuff that came out looked a little foamy and the juices before it was cooked looked a tiny bit foamy. This may be ...
4
votes
1answer
383 views

Toads with a flat batter-y

At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is: 100 ml milk 100 g plain flour 2 eggs ...
1
vote
2answers
180 views

Sausage grease in fridge

I forgot a pan with a little sausage grease in the fridge (1 1/2 to 2 weeks). The pork sausages had peppers, herbs and maybe onions in them, the grease is orange from the chilis and peppers. If I ...
4
votes
1answer
105 views

Using cueritos (Pork Rinds) for ground beef

Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
4
votes
2answers
127 views

Beef breakfast sausage

I found a beef sausage recipe using ground beef. The flavor is great, but it fries up kind of stiff. I was wondering if I could put oatmeal or something in it to give it a more spongy texture, like ...
5
votes
3answers
4k views

Is there an edible, vegetarian substitute for sausage casings?

My research(basically wikipedia) shows that natural sausage casing is made from a layer from the intestines of animals such as sheep and cows. The alternative to natural casings are artificial ...
12
votes
1answer
418 views

Why don't dry aged/hung sausages go bad?

I was just watching this program on the food network here and they were talking about the Spanish fermented pork sausages. It made me think of sausages that are hung to dry and even though its raw ...
1
vote
1answer
181 views

Home-made fermented/ cured sausages numbing sensation

I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly ...
4
votes
1answer
171 views

Small emulsified breakfast sausages in Dutch countries

Halo! We are in the midst of our honeymoon, and are traveling from Amsterdam to Brugges to Paris. Upon our first breakfast in Amsterdam we were presented with small (about 1.5 to 2 inches in length, ...
3
votes
3answers
17k views

Italian Sausage still a little pink?

So im a little scared, I was cooking some italian sausage links on my cast iron skillet. I cooked them 8-10 min a side on medium , then turned to low and cooked 7-8 minutes a side. I checked the ...
3
votes
1answer
984 views

Dealing with a hank of natural sausage casings

The hog casings I purchased came packaged in a large amount of salt, and I was not able to pull them apart. So, I removed the casings from the salt and put them all in soaking water. That leads me to ...
3
votes
2answers
224 views

What are the preferred veal cuts for sausage making?

I am going to be trying my hand at bockwurst tomorrow evening, and will be going to the butcher shortly to have meat cut for the process. For the pork, I'm going with shoulder/butt. I can't seem to ...
1
vote
1answer
1k views

Do pickled sausages need to be refrigerated?

We have a jar of Hannah's Red Hot Pickled Sausages that we just opened last night. I couldn't find any "Refrigerate After Opening" indication anywhere on the jar, so we left them out overnight. I'm ...
2
votes
2answers
2k views

How much salt and pink salt do I need for pork sausage?

How much salt and pink salt (in grams) do I need for 50kg of pork sausages? I have worked out for 50kg of pork meat I will need 1200g of salt and 155g of pink salt. Is this correct?
3
votes
1answer
241 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 ...
9
votes
1answer
1k 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
860 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.
5
votes
4answers
1k 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
822 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
4k 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.
5
votes
2answers
3k 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 ...
-2
votes
1answer
1k 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
234 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
544 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
225 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
25k 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
2answers
4k 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
3k 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
11k 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
31k 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
1k views

Where did hot dogs get their name?

Were they orginally made from real dogs?
5
votes
3answers
11k 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 ...
11
votes
3answers
1k 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
489 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 ...
8
votes
4answers
16k 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 ...
5
votes
6answers
36k 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 ...
19
votes
10answers
61k 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
9k 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
1k 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 ...