/ck/ - Food & Cooking

[Anonymous No.16124510]

How do I recreate this
I need to stop giving my money to the McJew.
I have never seen a circular pressed sausage for sale in any supermarket

[Anonymous No.16124529]

How? Even Wal-Mart sells them
Also buy a silicone ring for your eggs, don't use some meme tiny pan to get the round shape

[Anonymous No.16124558]

>>16124529
I live in bongland
Allegedly Tesco stocks them but I didnt see any in my local, I guess I will travel to the bigger one further away and hope
Thanks for the advice about the ring

[Anonymous No.16124584]

>>16124558
oh I see
I believe Aldi UK carries precooked frozen sausage patties, in that case
and yeah no prob, might be able to find one at poundland or something. if you're spending more than £5 then that's too much, try ebay or amazon instead

[Anonymous No.16124643]

>>16124584
Thank you 2x, appreciate it mate and have screenshotted your pointers

[Anonymous No.16124674]

>>16124643
no prob
do you guys refer to English muffins just as "muffins" and call the sweet muffins from North America "American Muffins" by the way? was always curious about that
us canadians don't call canadian bacon "canadian bacon" as an example
we call it "peameal bacon"

[Anonymous No.16124698]

>>16124674
"English muffins" are not very popular here
We just use 'muffin' for both, but most people would understand that to mean a sweet muffin

[Anonymous No.16124721]

>>16124510
you can make your own sausage patties like you would a burger. tastes much better than the premade stuff and they freeze well.

[Anonymous No.16124727]

>>16124510

Make your own tiny patties from pork/lamb whatever you want. I once split open spicy hot Italian sausage and used the guts to make them.

[Anonymous No.16124732]

>>16124727
We also don't really have italian sausage

[Anonymous No.16124736]

Damn, Scotland wins again. I can buy round beef sausage at every butcher's shop I've ever visited here.

[Anonymous No.16124740]

>>16124674
We call "English" muffins "breakfast muffins" in bongland

[Anonymous No.16124741]

>>16124721
>>16124727
while this is true, it's more about convenience than anything
quick breakfast, no?

>>16124736
looks yummy

[Anonymous No.16124772]

>>16124741
it really isnt a laborious task or anything. takes ten minutes tops to mix some herbs and spices into the meat, form patties, wrap individually with some parchment paper and plastic wrap, then freeze. that little bit of effort is well worth it for the massive difference in the end product.

[Anonymous No.16124780]

You can grease a ramekin with a bit of butter and then bake it to make the egg. Works great in a countertop toaster oven (not to be confused with a toaster).

For the sausage, just make lots of patties in advance. Put on a pair of nitrile gloves or whatever and just start pressing them into an old peanut butter lid lined with plastic wrap or wax/parchment paper so that you can release it easily. Then freeze them on a tray or cookie sheet lined with wax/parchment paper. You'll have perfect little discs to pop into the microwave or fry in a skillet. You can also broil them in your toaster oven.

[Anonymous No.16124804]

If you buy a roll of sausage (like how Jimmy Dean packages it), then you can freeze it and use the markings on the side of the package to cut them into discs. You need a good knife, and if you don't have one, then you need to only let it freeze for 30-60 minutes.

[Anonymous No.16125147]

>>16124510
>buy sausage
>remove from casing
>mash into patty

[Anonymous No.16125159]

>>16124510
For the patty either buy raw sausages and get the meat out of the casing and use it like ground pork or buy ground pork and season it like a sausage.

[Anonymous No.16126775]

>>16124674
>>16124698
>>16124740
English muffins, despite its name, were invented in America, as was the dish eggs benedict.

[Anonymous No.16126791]

sounds vile but microwaving the egg is surprisingly close if you have a round smaller dish

[Anonymous No.16126812]

>>16126791
I wish more research was done about microwaving eggs. because if microwaved eggs have the same nutrition and taste as fried or poached eggs but took just seconds to cook and you didnt need to dirty a pan, i would never fry eggs in a pan again.

[Anonymous No.16126899]

>>16124558

Check the freezer section in Tesco it's the only place I've seen them

[Anonymous No.16126930]

>>16124510
kroger, fry's, walmart, safeway, all have precooked sausage patties.

I make sausage mcmuffins with egg all the time.

[Anonymous No.16126934]

>>16126899
Will do. I looked in the potato crisp aisle but no sausage there. I guess it would make sense that meat would be in a freezer. Thanks.

[Anonymous No.16127188]

>>16126775
no

[Anonymous No.16127275]

>>16127188
yup. look it up bitch

[Anonymous No.16127278]

>>16127275
I did
It's Germanic

[Anonymous No.16127288]

Can you bongs explain to me the concept of "crumpets" please?

[Anonymous No.16127293]

>>16127275
Oh nooooo I was trolled into going to Wikipedia how am I going to sleep tonight?

[Anonymous No.16127294]

>>16127278
wrong

[Anonymous No.16127307]

>>16127288
The leavening is allowed to bubble through and break on one side, so that once they've finished cooking you've got a large honeycomb structure for texture and also to collect little pools of melted butter

[Anonymous No.16127374]

>>16124510
It's just raw loose sausage roll, sliced while cold or frozen, which gives it the round shape. They also sell it precooked, in a box of like 6, or a big bag in the US in the freezer section. The fact they're precooked allow to make just 1 at a time, microwaving on a damp paper towel, but they're best reheated in a pan.
Make your own sausage in a food processor, with spices, and pork for the best price. When you roll some of the seasoned sausage meat into a ball you can just smush it with a spatula to a round shape, so ignore this advice that you need some ring, because you don't.

[Anonymous No.16127384]

>>16124558
Just buy sausage meat and shape it yourself. Buy sausages and shape it yourself. You autistic wanker.

[Anonymous No.16127424]

>>16127384
OP is trying to do things easier and faster, and buying pre-cooked sausage is best for that.

and this may be getting off-topic but what exactly are the advantages to buying sausage meat over buying regular ground meat and adding flavorings and spices to that yourself?

[Anonymous No.16127436]

>>16124584
You get cancer from these rings

[Anonymous No.16127456]

im pretty sure mcdonald's uses jimmy dean brand frozen pork sausage. beyond that, eggs are cooked in an "Antunes ES-1200 Egg Station" which uses high heat, a buttered non-stick surface, and steam to cook the eggs. i replicate this at home with a silicone egg ring in a buttered stainless steel pan and put 2tbsp water in the pan with a cover on it to trap the heat in. you only need to cook for about 3 mins, just long enough for everything to gel up.
use whatever brand of muffin you want, just make sure to lightly toast it and butter it before slapping your cheese, meat, and egg on it.

[Anonymous No.16127521]

>>16124510
if you're too fucken stupid to buy a pack of english muffins, cheese, sausage and eggs to recreate that, you don't deserve to be in a kitchen

[Anonymous No.16128566]

>>16124584
Don't buy these rings. The little bird melts and smells like burning plastic. Get an all metal ring

[bruce No.16128584]

>>16127456
Those silicone egg rings are the shit. I hate uni purpose cooking utensils, but absolutely no regerts about these.

[Anonymous No.16128599]

>>16124510
>I have never seen a circular pressed sausage for sale in any supermarket

Are you for real? They're usually in the frozen food section.

[Anonymous No.16128604]

>>16128584
I don't really care about shaping my eggs that way but those things look like they make cooking eggs way cleaner.

[Anonymous No.16128610]

>>16124510
I use cheap generic English muffins. They have the right taste. I have no clue what your options are in bongland. I wouldn’t know where to get the sausage patties, I just use Canadian bacon and makes it a standard Egg McMuffin.

The right cheese to use is American deli deluxe. I find kraft singles (which are cheese mixed with a bit of milk to make them meltier) have the wrong flavor.

As for the eggs, you need a ring. Make sure the break the yolk (I do it with a finger, which is McDonald’s method - they use gloves), and put water in the pan and cover it so the egg steams.

My egg mcmuffins are pretty spot on with this method - but it hinges on having the right muffin

[Anonymous No.16128620]

>>16127424
>buying regular ground meat and adding flavorings and spices to that yourself?
sausage making is left to the experts here I guess

[Anonymous No.16128655]

>>16127307
huh neat is it usually sweet or can it done savory too?

[bruce No.16128663]

>>16128604
Not really. Eggs is eggs.

[Anonymous No.16128673]

>>16128663
No, as in they make less of a mess in the frying pan.

[bruce No.16128687]

>>16128673
I don't think that's the main selling point, but if eggs are too much a hassle to clean up maybe cooking's not for you.

[Anonymous No.16128706]

>>16128687
shut the fuck up BRUCE fuckin idiot

[bruce No.16128732]

>>16128706
>eggs too messy boo hoo
Whatever, dweeb.

[Anonymous No.16128748]

>>16128687
Eggs aint the problem, it's the fucking oil. I hate cleaning up oil every time I cook something.

[Anonymous No.16128762]

>>16128584
>the eggs are raising their arms begging to get out of the pan

[Anonymous No.16128778]

>>16128748
>messy eggs and oil
???
You just need a short spray of aerosol oil or a tiny dribble, around 1mL.
Disposal is wipe with paper towel and toss.
You are not DEEP FRYING the egg.
You can also microwave the egg; wipe a bowl or container with oil, get the egg into it, put a cover, paper towel, or paper plate loosely on top, microwave it until to your preference, takes a very very short time.
These are home cooking basics.

[Anonymous No.16128781]

[Anonymous No.16128825]

>>16128748
get a cheap 5"-8" nonstick skillet and you'll only really need 1-2tbsp oil in the pan at the very most. i use a lot because i like mine to float a little in the pan, but a teaspoon of oil will do just as well once you're skilled at frying eggs. if you feel like you need a shitload of oil, you are probably cooking your eggs on too high of a heat, which would be why they stick instead of floating up onto the surface of the oil after being dropped into the pan.

[Anonymous No.16128831]

>>16128762
Egg want uppies

[Anonymous No.16128854]

>>16124510
Buy one of these. Should be available in bongland.


https://www.amazon.ca/Hamilton-Beach-25475A-Breakfast-Sandwich/dp/B00EI7DPOO

[Anonymous No.16129716]

>>16127424
the fat content is way higher in sausage meat, whereas ground pork is going to be 90% lean pretty much no matter what

[Anonymous No.16129738]

They don't sell this in the Brittain?

[Anonymous No.16129745]

>>16129738
Jimmy Dean chubs have a very different flavor from McDonald’s sausage patties

[Anonymous No.16129794]

>>16126775
cope and seethe, mutt

[Anonymous No.16129797]

>>16126812
try it once and you'll know why nobody does it twice.

[bruce3434 No.16129807]

>>16128778
too much trouble.

[Anonymous No.16129833]

>>16129745
>>16129738
(But also, no, we don't have the freaky tubemeat)

[Anonymous No.16131026]

>>16124510
I buy cheap beef sausages from the supermarket and take the skins off, then smash them into a burger shape and salt/pepper them. Tastes exactly the same.

[Anonymous No.16131033]

>>16128655
You can add syrup or nutella, it's good.

[Anonymous No.16131057]

>>16131026
I think mcdonalds uses pork but yeah, why would you worry about finding premade patties, just take whatever your favorite sausage is and cut the casing off.

[Anonymous No.16131231]

>>16126775
Do you have a single source to back that up?

[Anonymous No.16131241]

>>16128610
>I do it with a finger, which is McDonald’s method - they use gloves
Doubt.jpg

[Anonymous No.16131243]

>>16131231
No but I have married sources

[Anonymous No.16131264]

>>16129833
Scotland does, albeit beef or mutton, or pork blood if you really want to go out there.
I make my breakfast mcmuffins with a slice of each of these. Left isn't regular mutton haggis, it's made with beef liver and lungs instead of sheep, right is black (blood) pudding.

[Anonymous No.16131289]

>>16131241
0:58 https://youtu.be/DMOS0T8spcQ

[Anonymous No.16131487]

>>16129833
cut it yourself

[Anonymous No.16131496]

>>16131289
I mean I doubt that they actually bother putting gloves on most of the time (ie when cameras aren't around)

[Anonymous No.16131531]

>>16124510
>english muffin
>egg
>sosig
>chez

JW made a video about this a few weeks ago (obviously it's over the top but still neat to watch):
https://www.youtube.com/watch?v=2o54_EEOvbY

[Anonymous No.16131557]

>>16131496
former mcd's wage slave checking in
at least in the store i worked at, we all wore gloves every time for cracking eggs because we were going fast and egg white gets al over your hands. people would occasionally skimp on gloves for fried foods, scrambled eggs, or egg whites, but not the fresh eggs.

[Anonymous No.16131558]

>>16124558
Use the same ring to shape the raw ground sausage

[Anonymous No.16131649]

>>16131531
>Original Yeahfaggot doesn't even appear to be doing it anymore
>Still have to see it even on boards other than /k/ because repetition is the height of comedy
It's the Sebenza thing all over again.

[Anonymous No.16132416]

how does anyone prefer a mcdonald's tier breakfast muffin that has absorbed 20 grams of the taste of a commercial fridge over a southern biscuit?

[Anonymous No.16132527]

>>16129833
>caseless sausage or "mince" isn't sold anywhere within the entirety of the UK
Yurop is weird