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How many calories is in 3 oz of sausage

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You can buy Sausage Casings at your local food market.

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As much as the manufacturers [for such reasons as price, cost, appearance etc]want it to.

Buy some, put them all on a scale individually, you will find out.

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Approximately 15 minutes at a slow boil

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kinda. it depends on which type of sausage you mean

most real sausage comes from pig so it might be the same...

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no

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A standard Dachshund (often refered to as "sausage dog" or "weiner dog") is 8 to 11" in height to the shoulders, while a miniature Dachshund is 5 to 7" in height to the shoulders.

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3 days

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Just about any. Sausage and mash is not high cuisine so drink what you prefer.

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Keep it oustside for atleast 20 minutes and then you fry it without using oil cause when you fry it its fats and oil comes out which is enough for frying it out. fry it for about 5-10 minutes.

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chuh-ree-zoh or chaw-ree-saw. Listen to pronunciation from Merriam Webster http://www.merriam-webster.com/cgi-bin/audio.pl?choriz01=chorizo

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If you are a women no you have to eat your mans sausage for it to taste any good but men just let your wife do the work.

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A type of sausage made of reindeer meat.

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Dehydration along with a high protein/calcium diet. Also, buttered popcorn is a common smell from dehydration. Don't know what causes it to smell in such a way. But that's why it would l.

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Up to 4,500 calories.

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25 minutes at 375 degrees works for me.

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Chorizo is like a Mexican sausage, kind of. Its used most popularly, at least around where I come from, in breakfast tacos!

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No, instead it is a type of meat from a pig. However, pepperoni could be sprinkled with 'plants' such as spices and herbs to season it.

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£3.00 ish

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Some Kielbasa is a smoked meat. It's already cooked and can be eaten as is. All you need to do is warm it up or wait till it gets blackened if you like it well done . Kielbasa is also sold fresh - this requires thorough cooking.

Fresh Kielbasa is a thick sausage often boiled. Bring to a rolling boil, skim off the white scum that comes to the top, lower heat and simmer for 45 minutes to an hour until no longer pink. I have been doing it that way for over 40 years; exactly the way my father did it before me.

Every Easter, I, like My Polish Grandmother going back also ~ 40 years (and presumably even further than that) cook ours the very same way except that we simmer it not nearly as long, usually only like 20 minutes to a half hour from boiling which is more than sufficient to cook it all the way through (with still the slightest hint of color to the juices). I find any longer and it tends to get a bit tough and mealy.

I (we) love to serve it either 1) Very simply, as a pre-meal snack or appetizer plain or with prepared horseradish (regular or w/ beets) or 2) As part of a more complete meal with boiled, steamed or sauteed cabbage, onions, peppers and/or potatoes. For best flavor, you can boil (or steam) the veggies right in (or over) the sausage broth. If sauteed, they taste best with butter and then a bit of broth to finish. You can also brown the cooked kielbasa, but that just clouds its very delicate fresh and garlicy taste, which is infinitely better than any of the commercial smoked "kielbasas" that are now so ubiquitous.

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five

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In a Sausage McGriddle, there are 420 calories, and 1030 mg of sodium.

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It doesn't stand for anything...stop watching Nickolodeon commercials...on second thought just stop watching Nickelodeon.

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Yes, for just a couple of days. Use it up before then.