While cooking a kielbasa in a toaster oven today, I noticed that periodically there would be flashes near the heating element. At one point there was a very lar
I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searin
I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". T
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 have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The
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
I've just returned to London from a holiday in Puglia, Italy. The sausages (not salami) are so completely different to the sausages here. Their colours are pink
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
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 doe
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 sa
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
Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, sa
I make fresh sausage that I won't smoke. I don't add any cure. How do I dry them without the cure in them?
I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climb
I've been exploring making my own salami and have learned that it is a lot of work! Not only must you make sausage, but you must also ferment it and dry it for
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 int
Growing up in Ireland has given me a certain expectation about how a sausage should taste. Travelling the world however, has taught me not only that most Irish
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
I currently have an unopened package of raw sausages in the fridge (with several days left before expiration). I also have a recipe to use all of the sausages,
I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with