54 votes
Accepted

Flammable gas emitted by sausage

Cured meat should not be emitting methane- or any other flammable gas. That would be an indicator of advanced spoilage and you would notice the smell. A more likely culprit, in my opinion, would be ...
Sobachatina's user avatar
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13 votes
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What is a non-pork substitute for Italian sausage?

By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a ...
GdD's user avatar
  • 76.4k
13 votes

Flammable gas emitted by sausage

It's spitting hot fat - still a liquid rather than a gas. This then touches the element and ignites. Sometimes more ignites than other times. You get the same effect when frying, even without added ...
Chris H's user avatar
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11 votes
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Air bubbles in sausage

It is most likely just a void. It is hard to pack a casing 100%. There will be voids. Could it be (toxic) bacterial gas? Maybe but not likely.
paparazzo's user avatar
  • 6,308
10 votes

How does the meat in Weisswurst get so white?

The real question should be "what makes sausages pink" - but more later. All meat turns greyish-white or brown when cooked. This is due to the myoglobin, which makes raw meat look pink or red, being ...
Stephie's user avatar
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10 votes

How acidic does a mixture have to be for milk to curdle?

Milk's natural pH is about 6.5, just slightly acidic. If it approaches a pH of 5.5, the casein proteins lose their negative charge and the micelles no longer repel each other, meaning they start to ...
Hugo's user avatar
  • 869
9 votes

How acidic does a mixture have to be for milk to curdle?

This article by Bean Scene magazine describes an experiment they carried out to determine just that: When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause ...
dbmag9's user avatar
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8 votes
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Are salamis/pepperonis in the USA truly fermented?

The short answer is yes, salumi produced in the US is a fermented product. The process is different from salumi produced in Europe, but it is still a fermented product. In the US, producers rely on ...
moscafj's user avatar
  • 75k
7 votes

Do pickled sausages need to be refrigerated?

I have a jar of "Big John's" pickled sausages and right on the bottom it says "NEVER NEEDS REFRIGERATION"! They sit at stores and bars for for many days if not weeks and are sold by the sausage. I ...
Michael's user avatar
  • 71
7 votes
Accepted

Should I pre-cook sausages before scrambling into eggs?

It takes more heat/time to safely cook sausage than it does to fully cook eggs. This would be especially true for omelettes, where the egg is in contact with the hot pan, and the filling only warms ...
Daniel Griscom's user avatar
7 votes
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Gritty White Globules in Precooked Grocery Store Sausage?

Largish white bits like that will be either fat, cartilage, or (other) connective tissue. Once cooked, if they can be squished apart with your fingers they're fat; if they're crunchy when you bite ...
Sneftel's user avatar
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6 votes
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Why are Italian sausages so different from those in the UK?

I agree with your assessment of the sausages between the UK and Italy, getting decent sausages in the UK is harder, but not impossible. Commercial sausages in the UK tend to be very finely ground, and ...
GdD's user avatar
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6 votes
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How To BBQ Sausages

Those are what you would refer to as "Hot Dogs" in American parlance. They can be heated by any means you deem suitable, including boiling, microwaving, baking, frying etc. They do however need to be ...
bob1's user avatar
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5 votes
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Skinless Sausages why they disintegrate?

They disintegrate simply because the skin of normal sausages is what holds them together, and that's not there. Cooking them in the oven using non-stick sheet (this is one brand but there are others) ...
Chris H's user avatar
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5 votes
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How do I reheat previously-cooked frozen sausage?

One option: reheat slowly in the microwave and until it is barely unfrozen enough to break apart. Then break it down into meal-sized portions, take the part you want for now and wrap the remaining ...
flies's user avatar
  • 166
4 votes
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How do you properly sear a sausage?

If you are frying sausages on a hot pan then it's very hard to brown them on all sides for a couple of reasons: the curved shape will cause it to flop along the curve, they are hard to stand up if ...
GdD's user avatar
  • 76.4k
4 votes

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

Not true answer, but long for a comment: In US, most sausages tend to be ground multiple times and a course grind in the US is what many others might call a fine grind, and I think most UK sausage ...
dlb's user avatar
  • 8,633
4 votes

How do I reheat previously-cooked frozen sausage?

I would do my best to break off a good-sized lump, and defrost that in the fridge (which might take a couple of days but the outer parts should be usable before that). Then plan on eating that over a ...
Chris H's user avatar
  • 44.3k
4 votes

Why do Irish & British sausages have soft casings?

There are many potential variables here, particularly if the sausages are made with natural casings. More likely it has to do with the actual casing source. Casings from beef are different ...
Jennifer S's user avatar
  • 1,554
4 votes

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

You would potentially grow bacteria that would make you sick. The production of cured sausage has to follow a specific process that makes use of the correct balance of salt, water activity, and ...
moscafj's user avatar
  • 75k
4 votes
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What is the milk in Bratwurst for?

None of the DIY-Bratwurst recipes I know over here (Germany) contains milk or cream (although in general we love milk and add it almost everywhere :-) ). The general composition is always meat (lean + ...
cbeleites unhappy with SX's user avatar
4 votes
Accepted

Grainy Sausages, no idea why!

You can go a bit higher on your fat percent. Traditional recipes are up around 30%. No need for any binders...and no reason to go crazy on the ice. First, chilling and working with cold grinder ...
moscafj's user avatar
  • 75k
3 votes

Air bubbles in sausage

The casing on a fresh sausage needs to be left somewhat loose because the casing will contract when it's cooked. If it were stuffed as tightly as possible, it would be almost certain to split open in ...
jscs's user avatar
  • 3,221
3 votes

What is a non-pork substitute for Italian sausage?

If you have not already looked, check the vegetarian section of where-ever you get groceries. At least here in the USA there are several varieties of Italian "sausage" that are entirely meat free and ...
Tony Adams's user avatar
3 votes

Sausage discolouration - is it safe to eat?

My question is: what causes this discolouration Many meats are dyed to make them look fresher. They add red, cause meat is red right? Well no. Most meat will "brown" or "gray" as it is exposed to ...
coteyr's user avatar
  • 471
3 votes

Coating/skin on Quorn Sausage - is it edible?

They are edible I eat them all the time they are the same ones on the regular Quorn sausages. I prefer to microwave mine though it keeps the skin on and cooks quicker, also it keeps in more of the ...
Georgie's user avatar
  • 31
3 votes
Accepted

Slicing bratwurst for quicker, more even grilling

Boil or steam them using beer (for a traditional flavor combination) or water before grilling. Grill for flavor, not as the sole means of heating them. This is more about cooking faster (or more ...
Ecnerwal's user avatar
  • 17.7k
3 votes

Casing of wieners

My colleague reads Georgian and lived in Georgia for many years. He advises that the casing reads "Chicken little sausages" and "should definitely not be eaten." He's familiar with the type of product,...
A Barron's user avatar
  • 171
3 votes

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

Zambian Chikanda has a meat (more of processed meat/saussage) like texture, it’s made using ground peanuts and orchid tubers. The polysaccharide (glucomannan) in the orchid tubers once cooked above a ...
zetaprime's user avatar
  • 4,276

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