Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the best way to cook sausages?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to cook sausages?),it will help you,my kids.
and what the hell is the skin made of?
Answers:
Try using a George Foreman "Big George Grill" - those are excellent as they drain the fat away into a tray.
As for sausages, the skins are usually made of animal intestines.
Other Answers:
in a pan on the stove. Hell if anybody knows. Thats one mystery not many people know WTH is a sausage made out of? I dont wanna know.
The best way is to first make sure its defrosted. then boil on high for 5 min or so then stick on a grilll, perferably over an open pit. Well thats the best way for Brauts anyway. But they are all the same
it's a clear wrapping...something special that only meat purveyors are privvy to knowing what it's made of...and also something that i don't like to think about because ewww...personally, i loooove brots..1/2 stick of butter..1 whole bottle of good dark beer..something german if you can get it...slit the 'casing' a few times around so when they are boiling in the butter and beer then don't explode..and i also add a half a yellow onion, and saurkraut and some of the saurkraut liquid, boil for 20 mins..cook down the broth add more butter if you want, and more saurkraut..grill the brots until the 'casing' is crispy..or 10 mins.....get some good rolls and some bavarian mustard..(usually sold at the butcher shop..if you can't find it there, check around to see if there is a european or german market around town) crack open another brew..for drinking, slather together the mustard, simmered saurkraut sauce and brot and chow down...and i would suggest going to a real butcher to get the right taste out of above said...i've tried the store bought mass produced brots and it's really not all the same....give me a ring when you're done, i haven't eaten dinner yet! Prost!
Two different ways for me.
First: with mild or hot italian sausage.
Poke the sausages and marinate them in beer overnight. Get a large piece of aluminum foil and put the sausages along with large pieces of onion, tomato and green pepper. Seal the aluminum package and cook on the grill till done. Yummy!
Second: For brats. Poke the sausages and put them in a crock pot with some water, beer and a stick of butter. Cook till done. These are sooo good!
Traditionally, sausage casings were made of the intestines of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages.
best way to cook sausages:- slice the sausage in half and apply some mustard in the middle and wrap in an aluminium foil then oven bake it! 5 minutes VOILA...enjoy
Sausage casing is made of pig or cow intestines. You can grill them,boil them,bake them,slice them and fry them.
Home make sausages or low volume dedicated producer use animal intestine for skin whereas other use food grade plastic material.Best to grill over charcoal fire
SAUSAGE AND PEPPERS
6-8 Italian sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 T olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 T balsamic vinegar
Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.
Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.
Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.
Remove bay leaf and serve with portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.
For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.
Mangia!
In a George Formby fat mean lean Machine.
Boil them in a can of beer. Then pierce them with a fork and grill them with peppers and onions.
The skin is usually made with tripe which is the intestinal linings of the pig. However now they use an artificial casing that is not made from tripe.
only buy good quality bangers, minimum 85% free range (preferably organic) pork content. put them in a heavy thick pan on the lowest heat possible, do not prick them and turn them every 15/20 minutes until dark goldne brown all over.
in respect of the skins if the snags are good quality they'll be intestine linings, however if you buy crap sausages expect to eat crap.
I do my sausages on my george foreman grill.
the grease pours to the front in the catch tray.
makes the meat a little healthier.
Grill 'em.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the best way to cook sausages?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to cook sausages?),it will help you,my kids.
and what the hell is the skin made of?
Answers:
Try using a George Foreman "Big George Grill" - those are excellent as they drain the fat away into a tray.
As for sausages, the skins are usually made of animal intestines.
Other Answers:
in a pan on the stove. Hell if anybody knows. Thats one mystery not many people know WTH is a sausage made out of? I dont wanna know.
The best way is to first make sure its defrosted. then boil on high for 5 min or so then stick on a grilll, perferably over an open pit. Well thats the best way for Brauts anyway. But they are all the same
it's a clear wrapping...something special that only meat purveyors are privvy to knowing what it's made of...and also something that i don't like to think about because ewww...personally, i loooove brots..1/2 stick of butter..1 whole bottle of good dark beer..something german if you can get it...slit the 'casing' a few times around so when they are boiling in the butter and beer then don't explode..and i also add a half a yellow onion, and saurkraut and some of the saurkraut liquid, boil for 20 mins..cook down the broth add more butter if you want, and more saurkraut..grill the brots until the 'casing' is crispy..or 10 mins.....get some good rolls and some bavarian mustard..(usually sold at the butcher shop..if you can't find it there, check around to see if there is a european or german market around town) crack open another brew..for drinking, slather together the mustard, simmered saurkraut sauce and brot and chow down...and i would suggest going to a real butcher to get the right taste out of above said...i've tried the store bought mass produced brots and it's really not all the same....give me a ring when you're done, i haven't eaten dinner yet! Prost!
Two different ways for me.
First: with mild or hot italian sausage.
Poke the sausages and marinate them in beer overnight. Get a large piece of aluminum foil and put the sausages along with large pieces of onion, tomato and green pepper. Seal the aluminum package and cook on the grill till done. Yummy!
Second: For brats. Poke the sausages and put them in a crock pot with some water, beer and a stick of butter. Cook till done. These are sooo good!
Traditionally, sausage casings were made of the intestines of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages.
best way to cook sausages:- slice the sausage in half and apply some mustard in the middle and wrap in an aluminium foil then oven bake it! 5 minutes VOILA...enjoy
Sausage casing is made of pig or cow intestines. You can grill them,boil them,bake them,slice them and fry them.
Home make sausages or low volume dedicated producer use animal intestine for skin whereas other use food grade plastic material.Best to grill over charcoal fire
SAUSAGE AND PEPPERS
6-8 Italian sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 T olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 T balsamic vinegar
Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.
Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.
Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.
Remove bay leaf and serve with portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.
For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.
Mangia!
In a George Formby fat mean lean Machine.
Boil them in a can of beer. Then pierce them with a fork and grill them with peppers and onions.
The skin is usually made with tripe which is the intestinal linings of the pig. However now they use an artificial casing that is not made from tripe.
only buy good quality bangers, minimum 85% free range (preferably organic) pork content. put them in a heavy thick pan on the lowest heat possible, do not prick them and turn them every 15/20 minutes until dark goldne brown all over.
in respect of the skins if the snags are good quality they'll be intestine linings, however if you buy crap sausages expect to eat crap.
I do my sausages on my george foreman grill.
the grease pours to the front in the catch tray.
makes the meat a little healthier.
Grill 'em.
correctness,It's Non-profit and only for informational purposes.
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