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20
votes
10answers
66k 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
10k 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
11k 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 ...
8
votes
3answers
7k 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. ...
6
votes
4answers
51k 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
359 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
6k 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
28k 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, ...
12
votes
4answers
44k views

What's the difference between Salami and Pepperoni?

What is the difference as far as content-pork, beef?
6
votes
4answers
525 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
4k 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
70k views

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

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