![]() Cured sausagesĬuring has been a treasured technique in the culinary world for centuries. Once these sausages are out of the smokehouse, they can be sold directly as deli meat and eaten with sandwiches or appetizers. However, hot smoking is more favored as it also cooks the sausages while they’re being smoked. Afterward, these sausages have to be grilled or seared as they are still raw from the procedure. This is enough for the sausages to absorb the aroma and flavor without being cooked from the inside. These smoked varieties are typically served on cold-cut platters like charcuterie boards and mezze platters.įor cold smoking, the smokehouse is kept at a temperature of around 68-86☏. This practice is especially common in Europe, where you can find a range of smoked sausages, such as Andouille, Kielbasa, Loukaniko, Chorizo, and most German sausages. During the process, sausage links are hanged inside a smokehouse and treated with cold or hot smoke from aromatic woods. Smoking is a widespread practice in the world of sausages that makes the meat more flavorful, juicy, and well-preserved. To store them for long durations, the freezer section is more suitable. You do have to take precautions while storing these sausages, though, as they only last 1-2 days in the refrigerator before going bad. ![]() The smaller ones usually take about 10-20 minutes to cook, while the larger ones take 30-40 minutes each.įresh sausages are highly versatile in terms of cooking and can be prepared by pan-frying, boiling, grilling, or baking. They’re completely raw and thus have to be thoroughly cooked before serving. Such sausages are filled, packaged, and frozen directly without any smoking or further processing. A notable example of fresh sausages is the breakfast sausage, as well as Italian sausages, Bratwursts, and sometimes Kielbasas. Probably the most popular type of all - fresh sausages can be found in almost every refrigerator because of their versatile nature and great taste. Here’s a detailed description of each one: 1. Most of the sausages that exist today can be categorized into four different types. Knowing your sausages is crucial to making the best use out of them. ![]() Most of the time, blood sausages are pre-cooked and are served directly or slightly fried and added to stews and soups. The flavor is usually savory with a hint of spiciness or sweetness, depending on the seasonings used. They have a dark maroon or purplish hue because of their coagulated blood content. Many people define the texture of blood sausages as being similar to pudding. Other countries use blood from animals like sheep, goats, horses, donkeys, ducks, and chickens. Black pudding sometimes uses beef blood with oatmeal as the choice of grain. Pork and pig blood are commonly used to make Morcilla, with rice as a filler and onions for taste. However, the type of meat or blood used can vary from one country to another. Each country has its version of the blood sausage, with the most popular ones being Morcilla, Black Pudding, Boudin Noir, and Sai Krok Lueat.Īll of these sausages almost share the same recipe meat, grain, fat, and blood. Many would consider blood sausages as bizarre, but this delicacy is treasured in cuisines across the globe. You can also add it to Mexican food or pies to spice up your dishes. It also serves as an excellent sideline with eggs for breakfast. The sausage is known for its pungent smell and strong taste, which is popular amongst the locals that have grown accustomed to its flavor.Īndouille is commonly used in two famous Cajun dishes gumbo and jambalaya. Its typically made from coarsely ground pork meat, along with pepper, garlic, onion, and wine to give the sausage a tangy and well-seasoned flavor.Īndouille shares its roots with Andouillette, which is a French sausage made with pig chitterlings and offal. Known best for its smokey flavor and spiciness, the Andouille sausage is a popular delicacy amongst the French and Cajun. What would happen if you eat stale sausages?.Choose a trusted butcher of premium brand
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