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Questions tagged [sausages]

126 questions
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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 effect, but my question is, if I remove the…
lmotl3
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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 said casing before cooking
Anri Khakhiashvilli
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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 in with scrambled eggs or omelettes. In terms of…
Jason C
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Vacuum-packed unfrozen Polish sausage left out overnight. Safe to eat or not?

I left a new, vacuum-packed Polish sausage (kiełbasa) out accidently overnight. Should I toss it or cook it and eat it?
WestieJ
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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 basically an Armenian sausage. I mixed this all up…
pjcat
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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 means I'm waiting 30 minutes or more for fully…
Daniel Standage
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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 the sheep. I'm curious as to whether this type of…
Neil Meyer
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Home-made fermented/ cured sausages numbing sensation

I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly perfumed, not nice at all and I have to throw them…
Burt
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How to cook chicken franks?

I have some chicken franks (sausages). How do I properly/completely cook them to include them in spaghetti and omelettes? Thanks.
bdhar
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Fresh or smoked sausage in Jambalaya?

Jambalaya calls for either Andouille or Chorizo sausage. Is this sausage meant to be fresh or smoked?
Simon
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What is boudin made from, and how is it made?

What is boudin made from, and how is it made?
Cade Roux
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Why prefer prime-cut sausage over MSM sausage

Yesterday I saw a site that claimed their fairly expensive poultry sausages are made of prime cuts (thigh, breast), rather than the usual mechanically separated meat. Why would one prefer a prime-cut sausage over MSM, as both are ultimately going…
Midhat
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Can black pudding be stored long-term?

A local restaurateur and friend of mine is making black puddings, and I am trading him a christmas pudding for one of his black puddings. I was considering saving it for a month or two. Can I freeze it? Is it shelf stable like a hard sausage or…
Matthew
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A white yellowish filling in my sausage

What is the filling in my sausage? I am thinking fat. What do you think?
cookingstuff
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Reheating/Cooking Sausages in a Microwave?

I bought a fully cooked pack of frozen sausages. On the instructions it says to eat cold(Defrost only in the microwave) and to eat hot(boil them for 2-3 minutes). Why can't I heat them in the microwave, if I want to eat hot? Is it for quality or…
panther123
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