Questions tagged [sausages]

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A white yellowish filling in my sausage

What is the filling in my sausage? I am thinking fat. What do you think?
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1 vote
2 answers
124 views

Reheating/Cooking Sausages in a Microwave?

I bought a fully cooked pack of frozen sausages. On the instructions it says to eat cold(Defrost only in the microwave) and to eat hot(boil them for 2-3 minutes). Why can't I heat them in the ...
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5 votes
1 answer
323 views

What is the milk in Bratwurst for?

I'm looking at making homemade kosher bratwurst and I picked up this book to get a general idea of the recipes. I was surprised to find that many of the brat recipes call for either one cup of cream ...
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2 votes
0 answers
141 views

How can I make seitan sausages from a homemade seitan block?

So far I have made washed flour seitan blocks from wheat flour and seitan sausages from a seitan flour and chickpeas mixture. I would like to use my homemade seitan block instead of the seitan flour ...
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1 answer
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Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin

I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have it done for (late) dinner that day. The ...
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2 answers
378 views

to remove casing from sausages or not? [duplicate]

Is it best to remove sausage casing before cooking sausages or not? I don't see it mentioned in recipes, but have seen it done by people when cooking. Is this a matter of preference or is there any ...
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1 answer
48 views

cooking canned veggies in a Korean clay pot?

I just acquired a Korean clay pot. One of the first things I made was some celery and chicken. Both turned out great but the celery was esp great. Right now, I have a surplus of canned vegetables of ...
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2 answers
69 views

tomato-substitute for sausage and spaghetti squash? [closed]

I just got diagnosed with an autoimmune disorder and have to avoid both grains and tomatoes. I was wondering if there is a way to substitute tomatoes to create a nice sauce that would go well with ...
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1 vote
1 answer
186 views

Yeast in sausage

Apparently people (esp the British) use rusk in making fresh sausage rather than breadcrumbs because it's a "yeastless bread". The yeast is meant to be bad for the sausage. However: When I ...
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1 vote
1 answer
298 views

How to keep sausage cases from splitting?

I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sausage meat. The sausages split literally ...
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1 vote
3 answers
152 views

An extensive sausage making site

I have been looking for a website that offers recipes for sausage making at home, at an encyclopaedic level if it exists.. thespicysausage.com has some popular ones, but is there anything out there ...
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3 votes
1 answer
208 views

Air bubbles in semi liquid chicken sausage

I'm facing a problem of existing air bubbles in semi liquid chicken sausage. The bubbles are tiny and mostly formed while mixing to bowl chopper machine. So when I fill the mixture into the casing ...
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1 answer
210 views

What type of chorizo is this?

I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking chorizo before and know what it looks like. This ...
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3 votes
0 answers
131 views

Home sausage making

I have been attempting to make home beef sausages. I have pretty much did everything according to the playbook. (Cure, spices salt, casing, etc.). However due to climate I cannot dry them outside (I ...
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5 votes
1 answer
112 views

How are powdered emulsifiers (such as monoglycerides) prepared for use in cooking and baking?

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered emulsifiers before in cooking or baking, ...
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2 answers
2k views

What would happen if I dehydrated fresh sausages for a couple hours?

I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my plan is to make regular fresh sausages ...
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  • 1,708
1 vote
2 answers
247 views

Is it customary to use pigs pluck to make sausages?

Looking to start raising my own pigs and researching how I want to process a pig I am aware of the pig's pluck (larynx, trachea, lung, heart and liver) and I'm a huge fan of making sausage (I'll be ...
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1 vote
1 answer
427 views

What sticks sausage stuffing together?

I tried making sausages for the first time today, and when I cooked them, the inside was more like a paste than a solid meat. Does anyone know why/how this can happen? How can I get a better texture ...
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1 answer
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Gritty White Globules in Precooked Grocery Store Sausage?

I've been buying some various types of precooked brand-name sausages from the grocery store over the last few months, and while they've been pretty good I have consistently found these little white ...
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5 votes
3 answers
1k views

How To BBQ Sausages

I have about 20 friends coming over this weekend and we plan to eat only sausages. I have bought a variety of sausages and this will be my first time BBQ-ing. I have bought several packs that are ...
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  • 183
5 votes
2 answers
2k views

Why don't chicken and turkey sausages typically have sodium nitrate, but other meat sausages do?

It's just something I've noticed while shopping. All of the chicken and turkey sausages I've seen (across multiple brands) do not contain sodium nitrate, but all beef- and pork-based sausage always ...
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2 votes
2 answers
737 views

Can a blender be used to make emulsified sausage?

I'm interested in making emulsified sausages like hot dogs. Most guides suggest using a food processor, which I don't have. I do however have a high-powered blender. Can a blender be used to make ...
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5 votes
3 answers
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How acidic does a mixture have to be for milk to curdle?

I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this ...
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  • 1,708
2 votes
1 answer
1k views

Mold from cheese on sausage, is it safe to eat?

I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with less mold). Is it still safe to eat? ...
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1 vote
2 answers
94 views

Precook or raw when chilling meat?

I currently have an unopened package of raw sausages in the fridge (with several days left before expiration). I also have a recipe to use all of the sausages, but due to the other ingredients in the ...
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0 votes
1 answer
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Storing vegetarian sausages

I often eat Linda McCartney sausages: Linda Mccartney 6 Vegetarian Sausages 300G ...but, as I don't own a freezer, I have to store them in the fridge. As the sausages come frozen, I imagine that ...
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4 votes
1 answer
351 views

Why do Irish & British sausages have soft casings?

Growing up in Ireland has given me a certain expectation about how a sausage should taste. Travelling the world however, has taught me not only that most Irish and British sausages tend to have softer ...
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5 votes
2 answers
629 views

How do I create a meat like bite resistance/snap and texture in Vegan sausages?

I have been trying to create a vegan and gluten free sausage. The flavors thus far are tasty and enjoyable. I just want a better snap/bite/tear when I bite into the dog. I use soy isolate (I have ...
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6 votes
1 answer
757 views

Are salamis/pepperonis in the USA truly fermented?

I've been exploring making my own salami and have learned that it is a lot of work! Not only must you make sausage, but you must also ferment it and dry it for many days. The fermentation piece seems ...
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1 vote
1 answer
525 views

Why were my sous vide sausages dry?

I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climbs to 165 and they are incredibly juicy. ...
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  • 1,708
1 vote
1 answer
1k views

Drying uncured fresh sausage

I make fresh sausage that I won't smoke. I don't add any cure. How do I dry them without the cure in them?
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10 votes
1 answer
371 views

Is very slow smoking of meat allowed commercially in the US?

Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, salpicão, paio, etc. I don't seem to be able to find ...
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0 votes
3 answers
13k views

How do I reheat previously-cooked frozen sausage?

This probably has an obvious answer I'm missing. To make a long story short, my mother helped us out with an event several months back involving having to serve breakfast to a large number of people ...
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0 votes
0 answers
254 views

Mcdonald's Sausage patty - brined?

I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sausage for their sausage patties. After ...
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0 votes
1 answer
6k views

How to tell if sausage package swollen or just taut

I bought raw sausages packaged in a meat tray with plastic wrap. The wrapping was taut so that it almost looked like there was extra air in the package. How does one know if this means a swollen ...
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0 votes
1 answer
2k views

Sausages cooked?

I cooked some small pork sausages. They were slightly pink when removed from the pan. How do you know if they are cooked fully? I am worried I am going to make myself sick. I must have cooked them for ...
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6 votes
3 answers
3k views

Why are Italian sausages so different from those in the UK?

I've just returned to London from a holiday in Puglia, Italy. The sausages (not salami) are so completely different to the sausages here. Their colours are pink/white or red/white and much more bright/...
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1 vote
2 answers
2k views

Chorizo sausage as a ground chorizo substitute?

I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince the sausages and maybe achieve the same ...
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  • 13
2 votes
3 answers
2k views

Sausage patties dry when cooked

I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows: Ground pork with ...
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  • 1,380
1 vote
1 answer
121 views

Casing of wieners

I bought wieners today at a local store and they come with a casing that has writing and a drawing of a chicken. I've never bought wieners like these before and I would like to know if I should remove ...
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2 votes
1 answer
2k views

How can I know if I'm purchasing "mild" chorizo or spicy chorizo?

I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". The listed ingredients included "spices" ...
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2 votes
2 answers
2k views

How do you properly sear a sausage?

I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searing them. This makes for an odd assortment ...
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20 votes
2 answers
3k views

Flammable gas emitted by sausage

While cooking a kielbasa in a toaster oven today, I noticed that periodically there would be flashes near the heating element. At one point there was a very large, bright flash of light and pop as ...
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0 votes
1 answer
1k views

Skinless Sausages why they disintegrate?

A lot of sausages these days appear to be made skinless. Ok, this is not a problem, but they do tend to disintegrate in the pan. First off, why, and secondly, how do I stop this from happening?
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  • 1,762
2 votes
1 answer
833 views

Residue from boiling pork sausage

When boiling sausage, I notice a gray, foamy residue that floats on top of the water. I was told that this is unhealthy to eat and should be removed. Is this true? Does anyone know what this foam is?
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1 vote
2 answers
6k views

Should I pre-cook sausages before scrambling into eggs?

I have some fresh longaniza, maybe about 1 1/4" thick. Normally I'd throw them in the oven for 30-40 minutes or so then fry them real quick for texture. I want to skin them, mash them, then mix them ...
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  • 2,136
8 votes
3 answers
21k views

Air bubbles in sausage

Are air bubbles/pockets/loose casing in raw sausages okay food safety-wise? I don't know if it's just because they didn't fill them as full or if they formed from gases/bacteria. They are five days ...
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  • 1,158
1 vote
0 answers
29 views

Vacuum-packed unfrozen Polish sausage left out overnight. Safe to eat or not? [duplicate]

I left a new, vacuum-packed Polish sausage (kiełbasa) out accidently overnight. Should I toss it or cook it and eat it?
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  • 39
2 votes
1 answer
125 views

Choricitos a la sidra -- raw or cured?

I was shown this recipe for choricitos a la sidra -- small chorizo sausages cooked in cider. From the pictures it's not obvious if the sausage used is fresh (raw) or cured (ready to eat). (Image ...
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  • 205
1 vote
2 answers
6k views

Making a sausage and letting it dry out in the fridge

I got a kg of ground beef and put two tablespoons of salt with it. I also put a lot of spices, stuff like paprika, black pepper, allspice, tumeric, lots of garlic, and two tbsp vinegar. This is ...
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