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What kind of sausage could I use as a substitute for Cumberland …
Jun 13, 2016 · cumberland sausage is thick and made in one long ring. Coarse pork mince - either hand-cut or using a very coarse mincer. Ingredients for the spice mix: white pepper, black pepper, salt, sage, thyme, mace, nutmeg, cayenne. Use very little mace and nutmeg - but they are a key to authentic cumberland sausage flavour.
Cooking.stackexchange.comWhat type of sausage for bangers and mash? - Seasoned Advice
Dec 15, 2013 · The good thing about cumberland sausages is that the meat is supposed to be coarsely chopped and in of itself has a very high meat content. However, all good sausages have this quality also! So in essence look for a sausage with a high meat content (80%+) and you can't go too far wrong. Share. Improve this answer.
Cooking.stackexchange.comWhy are Italian sausages so different from those in the UK?
Nov 28, 2017 · There are many different kinds of meat that can go into the sausage. They can be finally-ground, coarsely ground, or even cut into chunks with a knife. Sausage can vary in how much fat, offal, or non-meat fillers are added. Please consider visiting a Polish deli or butcher in the UK. Polish people love meat. There is a huge variety of sausage
Cooking.stackexchange.comWhat is the best way to reheat a sub-style sandwich?
Put the meat part of the sandwich in the microwave and set the same to reheat, alternatively set the wave to 30% power. Either way check frequently until the cheese is melted and the meat is warm. Now reassemble the sandwich. Take the toasted roll halves and spread with dressing. Add the reheated meat and cheese.
Cooking.stackexchange.comcheese - Replacement for Appenzeller? - Seasoned Advice
Dec 27, 2013 · 2. Cook's Thesaurus calls Appenzeller creamy and pleasantly stinky :) As a substitute they recommend Emmentaler, Gruyère, Raclette, or Fontina so I'd just pick one of those you really like. Share. Improve this answer. answered Dec 27, 2013 at 22:18. Jolenealaska ♦. 58.7k 31 206 324. Add a comment. Post Your Answer.
Cooking.stackexchange.comUser The Cumberland Sausage Club - Seasoned Advice
Stack Exchange Network. Stack Exchange network consists of 183 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.
Cooking.stackexchange.comHow can I improve the texture of my home-made sausages?
You need a minimum of 15% fat (20% is best), if the roast doesn't come with enough, you can add beef suet (back fat), or pork fat to the get the desired ratio. I found that, in general, store-bought chuck roast only comes with about 5% solid fat. Add a small amount of water to the seasoning mix when mixing - just enough to make a thick slurry.
Cooking.stackexchange.comTricks for removing sausage casing? - Seasoned Advice
Feb 2, 2011 · 13. 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
Cooking.stackexchange.comSausage discolouration - is it safe to eat? - Seasoned Advice
Apr 11, 2015 · Yes, probably. When in doubt throw it out. A week in the fridge (not freezer) is border line for me. I would have probably cooked it, but I wouldn't fault someone else for not cooking it. You can usually look for smell or slime to tell if meat is bad. Share. Improve this answer. answered Mar 28, 2017 at 14:56. coteyr.
Cooking.stackexchange.comGritty White Globules in Precooked Grocery Store Sausage?
Oct 9, 2019 · Largish white bits like that will be either fat, cartilage, or (other) connective tissue. Once cooked, if they can be squished apart with your fingers they're fat; if they're crunchy when you bite into them they're cartilage; if they're very chewy they're connective tissue. Fat should be quite soft once the sausages are cooked to a safe
Cooking.stackexchange.com