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Questions tagged [sausages]

126 questions
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Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin

I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have it done for (late) dinner that day. The recipe specifies 2 refrigeration steps: one…
Zubo
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Yeast in sausage

Apparently people (esp the British) use rusk in making fresh sausage rather than breadcrumbs because it's a "yeastless bread". The yeast is meant to be bad for the sausage. However: When I make bread, I cook it to an internal temp of at least 190F.…
lunix
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How to keep sausage cases from splitting?

I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sausage meat. The sausages split literally as I twist them. I use 'Single dry beef collagen…
otti green
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An extensive sausage making site

I have been looking for a website that offers recipes for sausage making at home, at an encyclopaedic level if it exists.. thespicysausage.com has some popular ones, but is there anything out there that is more diverse? I mean Chinese, Thai, Indian,…
Ilya Grushevskiy
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What would happen if I dehydrated fresh sausages for a couple hours?

I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my plan is to make regular fresh sausages using either Spanish or Mexican-style recipes (still…
Behacad
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Is it customary to use pigs pluck to make sausages?

Looking to start raising my own pigs and researching how I want to process a pig I am aware of the pig's pluck (larynx, trachea, lung, heart and liver) and I'm a huge fan of making sausage (I'll be grinding and stuffing). I do realize I will need…
user9447
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What sticks sausage stuffing together?

I tried making sausages for the first time today, and when I cooked them, the inside was more like a paste than a solid meat. Does anyone know why/how this can happen? How can I get a better texture for my sausages? Update: I was hoping there was…
Mirror318
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Gritty White Globules in Precooked Grocery Store Sausage?

I've been buying some various types of precooked brand-name sausages from the grocery store over the last few months, and while they've been pretty good I have consistently found these little white globs in the sausages. They don't taste very good…
Onyz
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Storing vegetarian sausages

I often eat Linda McCartney sausages: Linda Mccartney 6 Vegetarian Sausages 300G ...but, as I don't own a freezer, I have to store them in the fridge. As the sausages come frozen, I imagine that means I'm supposed to keep them in the freezer. But…
user54549
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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 several months back involving having to serve breakfast to a large number of people including breakfast sausage, a mix of links and…
Sean Duggan
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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 all -- I think sausages are really brined,…
wearashirt
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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 package or just wrapped too tightly? It's a grey area…
padma
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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 more than 10 minutes, I had to remove the eggs…
bobiscool
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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?
dougal 5.0.0
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How to avoid excessive smoke when frying a sausage in a stainless steel pan?

I tried to fry some sausages and it caused so much smoke to the point that I was worried it would trigger the smoke alarm. Sausages used: Flinders + Co X Paw Patrol Chicken & Veggie Sausages I preheated a stainless steel pan until I could observe…
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