Our sausages are many and of various different kinds (ie) smoked, fresh, poultry, mostly beef, or
mostly pork, LARGE, small.
Most of the typical GRILLING sausages are the diameter of a
quarter and 4-5 inches long
The Breakfast sausages on the other hand are about as big
around as your first finger and about 2 - 3" long.
I've broke them down into alphabetical
Order, not knowing if that
would be better... or have them catagorize.
All my smoked (S) sausages are cooked BUT
not all of my
cooked sausages are smoked.
Some are hot (H) and some are mild (M) most are fresh
So pay attention to the letter that follows:
A List Of The Wurstget it?
Breakfast Sausages |
Fresh Sausages |
Poultry Sausages |
Smoked Sausages |
- Andouille Cajun Sausage(F)(M)
- British Banger(F)(M)
- German Style Bratwurst (F)(M)
- Texas Style Chorizo (F)(H)
- Boudin (C)(M)
- Chicago Italian (F)(M)
- Jalapeno sausage (F)(H)
- Polish Style Kielbasa (F) (M)
- Swedish Style Potato Sausage (F) (M)
Breakfast Style Sausages
- Breakfast Sausage Bulk/Link(F)(M)
- Apple Cinnamon Breakfast Sausage(F)(M)
- Weiswurst Sausage (C) (M)
- Louisanne Style Boudin (C) (H)
- S. W. Chicken Sausage (F)(M)
- Turkey Style Italian(F)(M)
- Smoked Cajun "Rude" (S)(H)
- Garlic Sausage (S) (M)
- German Wieners (S) (M)
- Cracked Pepper Beer Sausage(S)(M)
- Hot Louis (S)(H)
- Portuguese Style Linguisa (S)(H)
- Mid West Farm House (S) (M)
- OctoberFest (S) (M)
- Pepperoni, Summer Sausage, Jerky
- "venison sausage"
Cooking sausages are basically pretty easy, BUT there are as many different ways to cook them
as there are people.
DON'T think of Sausage as complicated...think of it simply as ground meat..already
seasoned-packed in a long, round holder. That's really ALL it is...Take it out of the "holder" and
its pre-seasoned burger!!!!
Basically fresh sausages allow you to:
- Broil, or BBQ
Approximately 15-20 mins over medium heat. Make sure sausage feels firm...to the touch. "Trial and Error"
Try not to overcook or under cook, remember this takes time to learn.
Try testing one for firmness, take it off the flame and check it, leaving the other sausages on for further
Eventually in time you will learn the "touch".
It will be unmistakeable. You
will become popular with your friends
- Pan Fry
I personally don't suggest pan frying with the casing on.
Altho we use the
finest casings available, I feel that a fresh casing on hot metal just screams!! Direct exposure to metal tends to make the casings toughen, chewy, and not really palatable.
Pan frying the sausage throughly and while the skillet is hot add a little water, or wine to finish the cooking process. But unless you intend to simmer them in this liquid I would better suggest ...
- Cutting the sausage 3/4 through length-wise, open it out a little, flip the sausage over in
Grab the sausage casing at the top and peel the casing off the meat.
good for me!!! Pan fry in a pre-heated pan with just a little oil (1/2 tsp). ALWAYS keep the
pan covered, keeping in the natural moisture, and NEVER hurry, Take your time cooking, let the
- NOW here's some other things you can do with sausage.....
Taking the sausage out of the casing you can
Put it in scrambled eggs, Brown it and toss it in pasta, on a pizza,in speghetti, in soups, in fried potatoes, on a salad...try using your imagination
YES!! Its hard to keep them lit
- If smoked (fully cooked) sausages have enough fat in them, then they are ready for the grill...BUT if they are low in fat then only "make'em sweat". Try not to re-cook the sausage, it will dry out.
- score little marks across the length of the sausage, keeping it away from the real heat of the flame. Sausage will start taking on the flavor of the grill only after it has become warm.
TOO HOT? you will loose everything, especially the popularity.
- Cut the sausages in half length -wise all the way through... now BBQ these. They will cook in half the time.
- Drop the sausage in boiling water for about 7 minutes, then you can put them on a hot BBQ or, you can slice length-wise thin, and pan fry like an old fashioned bologna sandwich, slice them for bean soups, dice and toss in pasta, scrambled eggs, or fried potatoes
- more to come later, I still haven't gotten to the breakfast sausage.