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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 ...


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

That foam is perfectly natural. The foam is the result of meats natural protein composition. If you've ever poached eggs, or boiled lobster, or cooked a stock, you'll know that the water can become a little scummy. If you leave the pot on, that scum makes a white-ish or grey-ish foam that forms lovely looking rafts. That foam is made of water soluble ...


5

Good Yorkshire pudding is not an art, it's a science. You need three things: Hot fat A hot oven Batter of the right consistency The only raising agent in Yorkshire Pudding is steam from the water in the liquid ingredients. You need to convert that water into steam fast to get a good rise, and you need the batter to crisp up quickly so it doesn't ...


5

If you are looking to smoke the sausage without a casing I would suggest forming your sausage into a leaf, grape or banana or into a corn husk. The banana or corn husk are not edible but the grape leaf would be good to go. I was going to suggest eggroll wraps or spring roll wrappers but I don't think that would be smoker friendly.


4

If you're looking to parboil, likely your best bet is one that you've already dismissed -- inedible casings that you'd remove after cooking. You might even be able to get away with clingfilm, parchment paper or non-stick aluminium foil. If you really want an edible casing, they do exist, just enter 'vegetarian sausage casing' into your preferred internet ...


3

Hot dogs are a an example indigenous to North America of a class of sausages called emulsified sausages. The meat and fat are ground so finely that they emulsify together into a smooth paste. Other sausages of this type include German Frankfurter W├╝rstchen (of which the hot dog is a descendant) and Italian Mortadella (which is also the pre-cursor of the ...


3

Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first).


2

Discard the contents of the pan in the trash. Wash the pan with hot water and soap. All will be well once you've done this. There is no reason to be concerned about which particular pathogens you tossed in the trash and washed down the drain. You can safely assume it was a few of all of them.


2

Another alternative would be to possibly try adding rice to the sausage like a boudan (sp?) that you would find in Louisiana and Alabama. This may change the flavor a little bit, but it will make it a softer sausage.


2

Thesaurus.com has an article on the name. Their explanation is that the long sausages got compared to dachshunds. With time, people started calling them "dogs" instead of "dachshunds". They don't list a source for the information, but I hope that, being language experts, they have fact-checked it.


2

Running it under hot water for a few seconds an then start at one end with a small cut and pull the rest off. works for me every time


2

I purchased los angelitos chorizos in NJ the casing is hard has metal on ends. it says remove casing before cooking. It makes sense-the casing is plastic and I am more concerned with bacteria.



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