53 votes
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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 ...
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29 votes
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Alternative to low calorie spray for frying sausages?

This is going to sound strange, but the 'low calorie oil' that you're looking for is water. What you do is you start the sausages cooking in a little bit of water (about 1 cm; 3/8"). The water will ...
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  • 75.3k
14 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 ...
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12 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.
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12 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 ...
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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 ...
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10 votes

Air bubbles in sausage

To avoid it, you'd need to pack them in a way that makes them more like hot dogs than sausages. Hot dogs are a smooth emulsion of (usually) reclaimed meat, fat and spices. Sausages are mince that's ...
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  • 4,056
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 ...
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  • 849
9 votes

Sausage exploded and looks foamy

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 ...
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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 ...
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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 ...
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  • 63.9k
7 votes

What makes a hot dog a hot dog?

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 ...
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7 votes
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Toads with a flat batter-y

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

There's no health issue here, the sausages will be cooked enough to be safe. The reason you fry off the sausages first is that you make the casings more edible, get flavor from maillard reactions and ...
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7 votes
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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 ...
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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 ...
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6 votes
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Wine substitutions for homemade salami

Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the ...
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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 ...
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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 ...
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5 votes

Is there an edible, vegetarian substitute for sausage casings?

Your local asian supermarket might have vegetarian intestine, which is probably made from alginate. But if it's frankfurters/hot dogs you're trying to make, you don't actually need the casings to be ...
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  • 51
5 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 ...
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5 votes
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Putting cure in fry sausage?

Curing salts contain sodium nitrite or sodium nitrate. When these curative agents are combined with the amines in meat and exposed to high heat they form carcinogenic compounds called nitrosamines. ...
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  • 6,958
5 votes

Alternative to low calorie spray for frying sausages?

Oils are fats and there's no such thing as "diet fat". The only way you can get less calories from fat is to eat less of it. The oils used in cooking sprays are the same as those in your bottles, ...
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5 votes
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How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?

Most ovens have a 'broil' setting (where the top element is on, and not the lower element). You'll likely want a 'broiler pan' so that you can drain the grease away from the food (and catch it so it ...
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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) ...
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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 ...
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  • 166
4 votes

When curing sausage, which is more important temperature or humidity?

I am using a frost-free freezer (large) and at the moment am drying 7kg. I have a temp controller which works perfectly, but as the weather changes I get a lot of variation. A humidistat controls a ...
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  • 41
4 votes
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Using fat as a preservative,

Refrigerate them. When it comes down to meat, you should play it safe. Spoiled meat can develop salmonella and other forms of bacteria. Read more about it on the CDC website. That said... I believe ...
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  • 1,767
4 votes

Making saucisson sec from salami at home

While you might be technically correct if you were to call saucisson sec a salami, you do not make saucisson sec from commercial salami. Without knowing how the salami was produced it could be ...
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  • 6,958
4 votes
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Using frozen/cooked frozen blood in black pudding

The frozen blood (once it is thawed) would be the better option. I would not consider the cooked and coagulated product to be interchangeable with the thawed product.
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