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1
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1answer
46 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?
8
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0answers
175 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 ...
0
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0answers
74 views

I was sent sausages but I'm afraid they have botulinium toxin [duplicate]

My grandparents sent us meat from Poland to Ireland. They came in a cardboard box and the homemade sausages (polish sausage) were in a plastic bag with air in it but it was tied. It was tightly packed ...
0
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2answers
2k 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 a several months back involving having to serve breakfast to a large number of people ...
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0answers
128 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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1answer
2k 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
367 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
779 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
69 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.
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2answers
680 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 ...
0
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0answers
165 views

What is the closest to American ham sausage in Germany?

I had brunch at an american diner in Paris and two of the items in the plate were ham sausage and hamsteak. I liked them very much. Now in few months on living in Germany, i have had a lot of nice ...
3
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3answers
391 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
vote
1answer
109 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
votes
1answer
475 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
votes
2answers
485 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
428 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?
3
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1answer
284 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?
1
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2answers
2k 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
8k 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 ...
1
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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
votes
1answer
77 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
2k 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
3k 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
vote
1answer
2k 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
votes
3answers
8k 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
votes
2answers
3k 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
votes
2answers
493 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
votes
1answer
361 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
votes
3answers
775 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
votes
1answer
162 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
vote
1answer
64 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
votes
3answers
52k 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
votes
1answer
426 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
votes
1answer
17k 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
votes
2answers
1k 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
votes
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
votes
1answer
646 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
votes
1answer
589 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 ...
4
votes
1answer
192 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 ...
2
votes
1answer
547 views

How much fat should be added to venison when making sausage?

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
4
votes
1answer
4k 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 ...
3
votes
2answers
10k 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 ...
5
votes
1answer
797 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 ...
6
votes
1answer
27k views

Is it okay to slow cook sausage casserole without pan frying the sausages?

We haven't got an oven/hob at the moment due to kitchen refurbishments and I'm currently slow cooking sausage casserole in a 2.5L slow cooker. There's about 6-8 thick sausages in there all cut up into ...
2
votes
3answers
1k 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
1answer
161 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
2answers
396 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 ...
7
votes
6answers
19k 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 casings....
12
votes
1answer
2k 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 ...