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 driven sweetness inherent to the product...or the resultant chemical aftertaste on consuming it?
Cooking geeks unite! We have a problem.
Both sweet and mild refers to the sausages without hot red pepper flakes. The fact they are called sweet Italian sausages doesn't mean they contain sugar.
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
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 this could exist.
Jambalaya calls for either Andouille or Chorizo sausage. Is this sausage meant to be fresh or smoked?
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
I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25 cups sugar. I don't want it to be too sweet, so by how much should I decrease the sugar? The last time I baked this cake, I used 3 ounces unsweetened chocolate and it was perfectly dark. I want to get the same results. Help!
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 die). I've gotten the flavor nice, but when cooked the sausages are mealy and soft. When I reduce the number of grinds I get a sausage that is grainy and feels like hamburger in the mouth. No matter what cooking technique I use (steaming, simmering, sloooow grilling, fast grilling) I get a sausage that is so flimsy it falls apart on the way to the plate. What am I missing?
I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from the bag, it slipped and I ended up with about 50% more sugar than the recipe called for :-) In fact, though, it was only just about sweet enough - if I'd put in the amount of sugar the recipe called for it would have been way too tart. I seem to find this a lot, and I don't have a particularly sweet tooth - I actually like things tarter than many people seem to. Does it depend on the fruit (if so, which fruits need more sugar
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 saving it for a month or two. Can I freeze it? Is it shelf stable like a hard sausage or bologna would be?