I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came.
Lately however, I've had huge amounts of trouble with the de-casing - it shreds, sticks to the meat, and just is a pain in general to remove.
I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to de-case the sausages without broiling or cooking them first?
I usually just slice down the whole length with the tip of a sharp knife, and peel the casing back in one piece.
Kitchen Scissors work best for me. I do the same thing when making my version of Chili. Instead of using ground beef , I go and get the spicy Italian Sausage and take it out of the casing.
Or as the other guy said, a paring knife should do the trick.
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 breaks sort of like paper – the edges becomes white (otherwise being transparent) and fibrous. I find it a bit chewy and like to take it off. What type of casing is this?
I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and served in a pizza roll. When I bit into it, something tasted a little off. I can't describe it, but I didn't care for it. Was it the oil or the fat I was tasting? I'm hesitant to just lick the canola oil to determine if that was it.
I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a thread, like a roulade, but I've never done this before, so I don't know what kind of thread to use. Is there a special kind of thread of will my polyester sewing thread be enough? It took me some time, but I found the name of the dish in English - Chicken Kiev.
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown bits. I then cooked the onions and peppers on the same heat (6 / medium). The brown bits seemed to dry up and eventually collected and burned. What did I do wrong and what could I have done to prevent them brown bits from burning? Also, how much oil are you supposed to put in the pan to brown the meat? Just enough to coat the entire bottom
I had a mishap involving steak freezing together and am wondering what the best way to prevent it from happening again. I just got a vacuum sealer and have being buying large quantities of meat... to re-vacuum seal the same bag. It was recommend to plastic wrap the meat individually. Does that defeat the point of using a vacuum sealer at all? Might I as well plastic wrap everything and then put them in the freezer just like that? It was also recommended to use "freezer paper", I've never heard of that. I guess I could try using it to not cover the individual pieces of meet but only where
Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise: 250g leeks 250g potatos 50g butter 1.75L water 200mL crème fraîche I was cooking 3 times as much soup, so I multiplied the amount of leeks, potatos, and butter by 3. However, 5.25L was just way too much. I ended up eyeballing it and using ~3L. Still, the end result was a bit too watery for me. It seems that even the above recipe has too much water. Is this a typo? Or was it in the scaling up? I can imagine that you do not simply multiply by 3, even if you use a bigger pot than you'd use for the non
I bought some pork sausage and baked them in my oven. The taste was good but the sausage casing were a bit hard to chew. Should I remove casings before I bake sausages?
Possible Duplicate: Anyway to avoid grease splatter? I am trying to work on using my stove more often, since I have been told that the oven can dry out foods easier. I was cooking some delicious hot Italian sausage last night, and I noticed something. After the food was done cooking, there was a thin layer of grease on my stove and on the floor in front of the oven. How can I stop grease from spattering out of my pan?
I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?