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Questions tagged [sausages]

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1answer
101 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 ...
1
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1answer
95 views

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 ...
5
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3answers
957 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 ...
5
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2answers
257 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 ...
2
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2answers
120 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 ...
5
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3answers
732 views

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 ...
2
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1answer
228 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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2answers
82 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 ...
0
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1answer
600 views

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 ...
4
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1answer
221 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 ...
4
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1answer
197 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 ...
6
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1answer
706 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 ...
1
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1answer
333 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. ...
1
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1answer
350 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?
10
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1answer
337 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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3answers
6k 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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0answers
185 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 ...
0
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1answer
4k 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 ...
0
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1answer
1k 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 ...
6
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3answers
2k 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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0answers
86 views

What is the Barcelona sausage mentioned in Homage to Catalonia?

Orwell mentions a red sausage from Barcelona that tastes like soap and gives you diarrhea. I am curious what kind of sausage this is.
1
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2answers
1k 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 ...
2
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3answers
849 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 ...
1
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1answer
115 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 ...
2
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1answer
1k 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" ...
2
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2answers
947 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 ...
20
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2answers
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 ...
0
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1answer
688 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?
2
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1answer
525 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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2answers
3k 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 ...
8
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3answers
13k 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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0answers
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?
2
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1answer
90 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 ...
1
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2answers
3k 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 ...
5
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3answers
4k views

How does the meat in Weisswurst get so white?

I have looked for the answer online, but no luck so far. Does the ice "burn" the meat and it gets white? How does it work?
1
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1answer
3k views

Slicing bratwurst for quicker, more even grilling

I am always surprised and little impatient with the time required to cook my brats all the way through on the grill. More heat typically means the outside finishes before the inside, and less heat ...
15
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3answers
13k views

What is a non-pork substitute for Italian sausage?

We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what ...
3
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2answers
5k views

What is this distinctive smell in some dry cured sausage?

A lot of good dry cured sausage, especially styles of salami with mold on the casing, has a very specific smell. I'm not sure how to describe it, but in my mind it's somehow strongly associated with ...
2
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2answers
709 views

How to keep boudin (blood sausage) slices from disintegrating when pan-frying?

I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I ...
2
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1answer
466 views

Difference between Fleischkäse, Mortadella, and Parizer

I am a great fan of some cold meats typical to Germany, Italy, and Romania. Surprisingly, I was unable to find a definition of how they are made which is sufficiently accurate to determine any ...
5
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3answers
825 views

How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?

I'm currently not TOO excited to spend $100-200+ for a propane grill. Is it possible to cook brats with a small budget (preferably around $20-30, but as high as a soft $50) and get that nice, crispy ...
3
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1answer
188 views

Pork sausage - difference in food guidelines

I'm wondering why Still Tasty says that fresh pork breakfast sausage lasts 1-2 days refrigerated but the company that I talked to that makes sausages say eight days from the packing date. http://www....
1
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1answer
78 views

Adding 'netvet; to sausages

I'm not entirely sure what the word in is in the English language but where I'm from there is this one type of food 'skilpaadjies' which is lamb livers encased in the fat that surrounds the liver of ...
2
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3answers
89k views

Sausage discolouration - is it safe to eat?

This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had turned brown. I initially thought that if ...
2
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1answer
563 views

Wine substitutions for homemade salami

I want to make my own salami but I'm interested in alternative ways to lower the ph of the meat. I have people in the house with dependency issues so using wine in any sort of food (Like the recipe ...
3
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1answer
18k views

Can I boil bratwurst in beer to cook them?

I bought Red Hook Bratwurts today, and I'm making them tomorrow. Does anyone know if I could boil them in beer since it already was pre made with beer (Red Hook), or would it not be a good idea? ...
5
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2answers
2k views

Using frozen/cooked frozen blood in black pudding

I am having a hell of a time trying to track down blood in the US for black pudding. None of our local processors can provide it, several butchers are claiming it's illegal to sell (not true, but you ...
6
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5answers
3k views

Alternative to low calorie spray for frying sausages?

My wife has recently decreed that we are to use low-calorie sprays instead of oil. For the most part, these seem fine. However, I have been through several different types and not found one that is ...
2
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1answer
810 views

Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about ...
5
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1answer
763 views

Using fat as a preservative,

I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it this way? Can fat be used to seal the ...