/ck/ - Food & Cooking

every time I try to cook thicker bratwursts in my cast iron, I struggle to get them cooked evenly throughout

Low and slow? liquid in the pan + cover?

>>20103381
Liquid+lid is probably your best bet. My mom would sauté bell peppers and onions with the brautwursts to give them some caramelization and then pour a bottle of Samuel Adams in the pan and let it reduce with the vegetables into almost a sauce. Brautwurst on a toasted bun with a scoop of peppers/onion and beer sauce. Shit was extremely good.

>>20103381
If you have raw ones parboil them at 78°c for a minute per mm radius.

>>20103381
Par boil them in beer

>>20103328
i give them a quick fry to brown the outside then saute bell pepper, onion and carrots, cut the sausage into medallions and simmer all of it in tomato sauce for a hour+
served on a sub roll

>>20103328
I have a pound of mangalitsa chorizo sausage in casings, what should I make with it?

>>20103328
i like snausages :)
with lots of peppers, onions and hot snauce :)

>>20103549
Devilled sausages
>Fry sausages and set aside
>Fry onion in leftover fat
>Add garlic
>Throw in smoked paprika and curry powder
>Add some tomato paste and cook
>Slice sausages and toss them in
>Pour over a can of tomatoes and some chicken stock
>Splash of Worcestershire
>Summer until thickened
>Stir through chopped parsley
>Serve over rice or couscous (grated cheese on top optional)
I usually squeeze in some American mustard, 'chup and Worcestershire when it's cooking because I'm a savage.

>>20103328
LET'S SAUSAGE

>>20103604
This is the weirdest coddle but I'll try it

>>20103613
I'm sure there's far better devilled sausage recipes out there, that's just how I do it.

>>20103604
Looks interesting, I'll post results if thread is still up.

>>20103604
nice i do this minus the curry, i'm going to need to give it try

https://www.youtube.com/watch?v=dOnL93CJmGY

thoughts

>>20103381
low and slow has better texture than parboiling

>>20103328
Top tier sausage coming through

>>20103759
unwatchable

>>20103473
Sounds amazing. Making me really wish I could cook normal things in my kitchen again

>>20103381
My preferred method is to sear the sides then boil. Or the reverse. But hitting each part separately.

>>20103328
i had some apple and brown sugar snausages that were very good the other week
also chipotle pepper and sharp cheddar. let me try to remember the other flavors, i got 4 kinds. pineapple beer brats and i think philly cheese steak or green pepper?

>>20103473
this is the way.
alternately, i have an electric grill thing that i usually use.

>>20103521
the medallions and tomato sauce with onions/peppers is also valid. that's a chicago thing

>>20103549
chorizo with eggs, salsa and tortillas with some crumbly oaxaca cheese is a go-to. or you could make a soup/ gumbo type thing.

>>20103553
i am pretty sure i made this exact post in another thread word for word without the :) a week or two ago. deja vu

>>20103613
yeah its kinda random but i mean. looks good