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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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16332287 No.16332287 [Reply] [Original]

Hi ck it's a sausagealong. Pardon the kitchen, I haven't cleaned lately.

>> No.16332297

this reminds me of my uncle's sausagealongs

>> No.16332315
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16332315

>>16332287
Still a bit frozen, I'll come back to this thread.
>>16332297
Was your uncle's sausage as stiff as mine? Can you warm it up so it softens?

>> No.16332336
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16332336

>>16332287
What's your plan for this sausagealong, OP? Pasta with marinara? Sausage parm sandwich? Sausage pizza?

>> No.16332370

>>16332336
I'm not sure. I have half a jar of pasta sauce in the fridge but I also have really good mustard, relish and sub rolls

>> No.16332414
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16332414

>>16332370
Yeah for sure broiled then in subs I think. Will be good. Scored and ready to go in

>> No.16332430
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16332430

>>16332414
Almost forgot the old bay.

>> No.16332453
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16332453

Let's have a gin and tonic while we wait. I hate that there's no midmarket tonic in between the high fructose corn syrup ones and the hippie agave nectar ones. I just want sugar dammit I don't want hfcs and I don't want hippie bullshit

>> No.16332472

>>16332430
why do you need to salt sausages? they’re usually seasoned just fine

>>16332453
shut up and drink your gin
without any mixers like a man

>> No.16332474
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16332474

>>16332453
Yum, this is what's left of the gin and about 5oz of tonic

>> No.16332481

>>16332472
I am putting old bay on because I like old bay. And only alcoholics drink gin neat. Functioning alcoholics drink gin with tonic.

>> No.16332496

>>16332414
>>16332430
The hell are you doing? I have never seen someone cook a sausage by scoring the casing and then blasting them in the oven on a goddamn cooling rack.

Where do you live?

>> No.16332506
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16332506

>>16332430

>> No.16332514

>>16332496
It's called "broiling", you should try it sometime

>> No.16332523
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16332523

>>16332481
>only alcoholics drink gin neat

>> No.16332526
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16332526

>>16332287
Just a second too long. They'll still be good

>> No.16332537

>>16332514
No, I really shouldn't, not for fuckin sausages. You're preemptively blowing out the casing so you're gonna lose a lot of moisture by then throwing them into dry heat.

For sausages the only methods that make sense are par-boiling followed by searing or grilling. Whatever you can do to keep the casing intact because that will equal a way plumper and juicier sausage.

>> No.16332542
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16332542

>>16332526
why are your photos so fucking large but such shit quality?

>> No.16332550
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16332550

>>16332537
Whatever you say anon. These look great to me. Red relish is Italian hot pepper sandwich spread. Green relish is regular pickle relish. Mustard is Guldens

>> No.16332552

>>16332474
Sausages are best when drubk

>> No.16332586

>>16332542
It's hard for me to hold my hands steady, sorry

>> No.16332599
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16332599

>>16332586
got the shakes until you get enough gin in you?