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5
votes
3answers
14k 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 ...
14
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
549 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
25k 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 ...
6
votes
5answers
53k 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 ...
20
votes
10answers
80k 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
15k 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 ...
16
votes
6answers
14k 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
1k 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 ...
10
votes
5answers
9k 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. ...
7
votes
4answers
73k 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
408 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 ...
6
votes
3answers
8k 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
3k 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
4k 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 ...
15
votes
6answers
36k 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, ...
14
votes
4answers
69k views

What's the difference between Salami and Pepperoni?

What is the difference as far as content-pork, beef?
6
votes
4answers
590 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
5k 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 ...
1
vote
2answers
75k views

What is boudin made from, and how is it made?

What is boudin made from, and how is it made?