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 coul
Were they orginally made from real dogs?
I never cooked "real" sausages before. Now I have several kinds of sausages: chorizo, merguez, and chicken. I have only a couple of each and a big electric pan.
Whenever I cook sausages in the oven, they cook evenly. The issue is that sausages take about forty minutes in the oven. However, whenever I use a pan, they do
I hear that when cooking sausages, you shouldn't poke holes in them as it will allow the flavour to spill out. But whenever I don't do that with fat sausages,
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
I bought some italian pork and garlic sausages from Whole foods. I cooked them on a low heat, they were in the pan for probably an hour but the middle remained
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 savi
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
I'm trying to find a way to make my home made English sausages more like shop bought English sausages (I'm saying English here as I'm pretty sure sausages aroun
Jambalaya calls for either Andouille or Chorizo sausage. Is this sausage meant to be fresh or smoked?
I'd like to bring some raw Italian sausages with me when I fly from NYC to Seattle. Is it legal to pack sausages and/or ice in a carry-on? Wi
I am experimenting with home made sausages. Grinding chuck to make the sausage. Typically I pass it through the grinder 2-3 times (kitchenaid grinder, small di
I have some chicken franks (sausages). How do I properly/completely cook them to include them in spaghetti and omelettes? Thanks.
We just made some pork sausage and fryed up a patty to check the spicing. The taste is fine but the patty is rubbery in texture. What did we do wrong or not a
I like hot dogs, but I'm always conscious that they are a means by which unspeakable bits of meat can be made appetising, even when they get a fancy name like b
Is there some kind of sausage that blends some kind of cheese with meat? In Brazil we have a kind of cheese that has almost the same shape of a sausage, I guess
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 othe
I have recently taken akin to making my own sausages. The flavor and texture is pretty spot on, but when I cook them the links 'unlink'. I use a natural casing,
So, I have no photo of this sausage, but to give you a picture: dry-cured chorizo, casing is easy to remove on thin slices, but on larger pieces the casing brea