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3
votes
1answer
48 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 ...
8
votes
4answers
14k 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
28k 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 ...
1
vote
0answers
119 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 ...
19
votes
9answers
54k 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 ...
1
vote
2answers
207 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
361 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 ...
4
votes
2answers
3k 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 ...
8
votes
2answers
1k views

Where did hot dogs get their name?

Were they orginally made from real dogs?
1
vote
2answers
165 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 ...
5
votes
2answers
2k 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 ...
12
votes
1answer
328 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 ...
4
votes
1answer
94 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.
5
votes
4answers
937 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 ...
5
votes
3answers
3k 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 ...
4
votes
2answers
105 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 ...
1
vote
1answer
166 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 ...
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 ...
6
votes
3answers
5k 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 ...
4
votes
1answer
148 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
10k 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
743 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
171 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
752 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
1k 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?
9
votes
2answers
28k views

What's the difference between Salami and Pepperoni?

What is the difference as far as content-pork, beef?
3
votes
1answer
217 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
891 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 ...
7
votes
7answers
30k 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 ...
4
votes
2answers
2k 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 ...
3
votes
2answers
657 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?
3
votes
3answers
733 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.
8
votes
3answers
5k 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. ...
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.
-1
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
224 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
3answers
211 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 ...
1
vote
2answers
474 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 ...
0
votes
2answers
64k views
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 ...
15
votes
6answers
23k 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, ...
6
votes
1answer
21k 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 ...
16
votes
5answers
8k 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
4answers
487 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
4answers
35k 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?
4
votes
3answers
9k 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 ...
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 ...
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 ...
2
votes
3answers
456 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 ...
3
votes
5answers
8k 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 ...