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Questions tagged [sausages]

126 questions
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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 quarters and mixed into the casserole. It's been…
Mathew Thompson
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Small emulsified breakfast sausages in Dutch countries

Halo! We are in the midst of our honeymoon, and are traveling from Amsterdam to Brugges to Paris. Upon our first breakfast in Amsterdam we were presented with small (about 1.5 to 2 inches in length, about .75 inches in diameter) sausages. They were…
Matthew
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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 tried pea isolate as well) to make an emulsion…
Ohmmanipadmehome
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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?
tarball
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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?

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 skin around most of the sausage on a low budget? I…
plonk420
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Why did my coppa get spicier after being microwaved?

I wanted to put some spicy, crispy, crumbled coppa over a pasta dish. I put it in the microwave and it crisped up very well. It was however much spicier after cooking than before. Why did it get spicier?
yossarian
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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 have to be licensed at the abbatoire). I haven't…
Matthew
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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 meat and keep it from spoiling or is this a bad…
Neil Meyer
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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 1 teaspoon vegetable oil When the sausages had…
Bob Tway
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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.
Robert
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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 traditional pork sausage. My question is: How…
Blaine
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Cooking tips for elk sausage

I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than other meats, so presumably the cooking (grilling?) time would be a lot less. Is there any…
Doug
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Are 'sweet' and 'mild' - Italian Sausage - the same thing?

Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the product...or the resultant chemical aftertaste on…
Xencor
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What kind of beer for beer brats?

I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I could use the lager and it would turn out just fine. But what about the stout? What kinds of…
Stainsor
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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 or one ounce of powdered milk per 5 pounds of…
Brian Nickel
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