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14

A very simple answer why you prick sausages. When the sausages get heated up, the fat content and also air pressure inside start to grow. Pricking sausgaes allow the air and fat to be 'released', otherwise, the skin of the sausages will start to crack which eventually will result in losing more juice and 'fat'. Yes, Pricking may lead to dry sausages, so you ...


14

Here in Argentina is very common to bbq LOTS of sausages for big parties. Just for reference: To ease the work of turning them, we usually hold them together with metal skewers, that also serve the purpose of draining the fat: But if you don't prick them (besides of the aforementioned holes), they usually EXPLODE. Note: here the skins are usually ...


13

Ground pork is simply that, pork. Pork sausage is ground pork that has been seasoned. You can substitute, but you'll have to bring your own seasoning.


13

I usually just slice down the whole length with the tip of a sharp knife, and peel the casing back in one piece.


12

It is due to a combination of several factor, depending on how the particular sausage was made: Dry cured sausages contain curing salts, a mixture of regular salt and sodium nitrate (which breaks down into sodium nitrite), which prevents the growth of botulism while the sausage cures. Meat for dry cures sausage is also often frozen to specific temperatures ...


11

Pepperoni is a variety of Salami. Salami is a dried sausage which can be made of pork, beef, veal, horse, donkey, poultry or game. Different spices, smoking and vegetable ingredients give the different salame their particular taste. Pepperoni limits its ingredients to beef pork and poultry and belongs to the more spicy varieties of salame.


11

It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin, because it should cook with the sausage. If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough. This may well vary by brand, incidentally.


11

The term "dog" has been used as a synonym for sausage since 1884 and accusations that sausage makers used dog meat to at least 1845. According to a myth, the use of the complete phrase "hot dog" in reference to sausage was coined by a newspaper cartoonist in 1900, but there were several earlier references, but no specifics on the origination of the phrase.


10

Use less heat. It's not clear if you used any fat here. If you do, you have to be aware of the smoke point of whatever oil you're using. By turning down the heat you'll decrease the amount of fat you are burning, and turning into smoke. If you want to still get a nice crisp exterior you can briefly sear your sausages on high heat prior to fully cooking. ...


10

Certainly, no chorizo skin is going to poison you. On that basis, if you're happy with your results, then carry on. I have used chorizo where the papery skin peels off quite easily -- but I have never seen a need to remove it.


10

If you are charring the outside then you are cooking the sausages too fast. Sausages are best when cooked relatively slowly: on a low pan, or under a medium grill. 20-25 mins in a 200C/400F oven usually does the trick as well.


9

Both sweet and mild refers to the sausages without hot red pepper flakes. The fact they are called sweet Italian sausages doesn't mean they contain sugar.


8

Generally it's things that have been prepared such that there's some sort of added preservative -- salt, sulfates, sulfides, nitrates, etc. So this would include all hams except 'fresh ham', almost all deli meats, all sausages, bacon, jerky, corned beef, etc. So yes, sausage is considered a processed meat. If you want to get all technical about what ...


8

Whenever I have cooked sausages in a pan, I have always added some water in the pan that way they cook through on the inside. Once they are cooked through and the water has evaporated, I keep them in the pan to crisp up the outside.


7

The microwave caused heat which released oils from the coppa's spice blend, including capsaicin.


7

A lower heat. You should be able to fry them at a comfortable heat (e.g. medium rather than medium high). Also, if you add any oil to the pan, use a higher smoking point oil like canola. If you have a splatter screen, that can help to trap some of the oil rather than letting it fall back into the pan and burning.


7

Pork is the word ascribed to the pig animal as a food product. We don't eat "pig" rather we eat "pork." Sausage is ground meat mixed with herbs and spices in some manner of form. Sausage can be made from any meat, it isn't limited to pork.


7

I'd say no never prick the sausages if you can help it. the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat. Lower the heat, or if you are BBQing move them further from the source, ...


7

I'm assuming you're wanting to make classic dried sausage such as the salamis and saucisson of Italy and France. Common salt is certainly the key to the drying process and a quarter pound per 10 pounds of meat is a pretty commonly used ratio, but you must also use a curing salt which helps protect against some of the truly nasty food poisoning bugs such as ...


7

So yesterday I tried out the experiment. I made the naked fatty per the normal recipe, and using the gimme lean breakfast sausage. The two primary concerns I had were (a) to ensure the sausage didn't come apart during the smoking process and (b) to ensure a good amount of smokiness was imparted. With respect to (a), the heat I worried might denature the ...


7

I find that boiling the sausages first (in beer or water) until they are cooked, then lightly searing the outside with a little oil in the pan is the best way to cook sausages without splitting the casing.


6

If you're planning to smoke your sausages, natural casings will allow for greater smoke penetration than many non-natural casings, and they won't impart any odd flavors of their own to the meat. That said, when you first open a container of natural casings, they may have a strong smell because of gas build-up; let them air out (in the fridge!) and they'll be ...


6

I always do when pan-frying - it's astonishing how much fat comes out. I prefer the resulting texture. Barbequed sausages really can't be pricked much because of flareups, and I usually try to eat something else if I have a choice, because I find them too greasy. Perhaps my "just right" is someone else's "too dry" - it's certainly true that pricking them ...


6

I could answer this with the usual "it depends on the sausages" kind of answer, but I think it's important to raise a red flag. I would advise against trying to make dry sausages with a "seat of the pants" recipe and process. The chances of bacterial infection (botulism, most likely) and/or rot are very high if you don't do things right. I would be ...


6

Since most are pre-cooked (in US Supermarkets anyway), and you are just re-heating, your (still tasty) options are pretty limited with respect to beer brats From the perspective of UW Madison (self-proclaimed "Brat Capital of the World"): Simmer in beer first, then grill. For more info here is a post regarding prep; this method would definitely be the ...


6

Chuck? As in beef chuck? Not that it won't work, but it'll be slightly different taste and texture wise than the more common pork sausage. I don't think the # of grinds is the issue. I'd be looking more at: temperature. Do you put the meat in the freezer for an hour or so before grinding, and are your bowls/grinder/etc cold? If your meat gets too warm, ...


6

You need to let the sausages sit exposed to some air -- refrigerated, of course -- for a few hours (preferably overnight) so that the twisted segments of casing dry out and become tough again. Lay them out on a baking sheet, uncovered, and flip them at some point to make sure the whole surface is drying. If you have space, you can hang them up so that all ...


6

Professional charcutier here. We usually only make beef sausage from grass fed beef, which means our ground beef is very lean. Depending on the recipe, we have various tricks for improving the texture: We add beef fat if available to add richness, or even pork fat if we don't have enough beef fat. For a 5lb batch of ground beef for hamburgers, we'll add ...


5

I also find them hard to chew when baked, but they are edible. To make them easier to eat, you want to finish them up using a different method to get a crunch on the outside. I find you can either: turn the heat up in your oven at the end, or broil them briefly pan-fry them after they're done cooking in a little bit of oil on a skillet (cast iron ...


5

Well, you don't need to spend hundreds of dollars, but you might need to put in more elbow grease. You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same. You could save on the grinder if you have a food processor or blender that can have its way with the meat.



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