Sausage

Sausage is normally fried, not boiled. But in either case, watch the color to see when it is cooked. If you are in doubt, cut a sausage in half to examine the cross-section. Since there are many different kinds of sausages having different diameters, there is no set time for cooking them, however, it shouldn't take too long; I would expect that 15 minutes is usually enough.

Andouille is a type of sausage, often found in Cajun and French Cuisines. It's based off of ground pork and garlic, then seasoned with black pepper and salt (and other optional spices), then smoked over something flavorful like pecan wood or sugar cane. The French version is relatively mildly, and traditionally made out of tripe (pig stomach), while Cajun is spicy included spices such as cayenne pepper.

Broiling is the same as grilling, not too hot, turn frequntly until a nice brown colour, not burnt.

It really depends on the brand of sausage, if you are getting a lowfat sausage the likelyhood of the sausage having a smaller amount of calories is very big. However the Italian sausage tends to be one of the most caloric sausages.

A serving of liverwurst has 16 mg of iron.

The male Daily Recommend Intake (DRI) is 8mg/day

The female Daily Recommend Intake (DRI) is 18 mg/day

Sausage, deli meats, hot dogs, etc. are traditionally made from the scraps and trimmings (and various hard to sell parts of the carcass) that are left over. These can be anything! These meat products may or may not contain organ meat and exactly which parts of which animals (e.g. cattle, pig, chicken, turkey, deer) is likely to vary significantly from one batch to another of the product, depending on what scraps, trimmings, and/or organs were left over at the slaughterhouse at the time it was made.

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

It all depends on the circumstances. If the sausage gravy was left out all night without being refrigerated (anything like that), it will already be spoiled. The sausage gravy will need to be sealed and kept at a cool temperature. Anything like this will change the life, and my guess is that it will only be good for a few days (at most).

Yes, bratwurst sausage can be baked. The best way I've found to cook any kind of link sausage is to pierce the sausage in several places to prevent 'splitting', and to allow more of the fat to cook off. Then first cook it in a skillet (I prefer a cast iron skillet) on the stove top in water till just about done. Then drain the remaining water, which also drains excess fat. Bake in the oven at about 450 degrees Fahrenheit until the sausages are as brown or crispy as you want them. Cooking sausage this way ensures they are done all the way through, yet they cook faster and don't leave a splattered, greasy mess on the stove top.

A regular BBQ sausage (63 grams) has about 607 KJs in it.

To give you a heart attack

$3.39 give or take a few pennies depending franchise or corporation owned

Well, darling, they're both made from liver, but they're not exactly twins. Liverwurst is a type of liver sausage, typically smoother in texture and spreadable, while liver pudding is more like a pate with a coarser texture. So, they may be distant cousins, but they're not identical twins.

because it just is

If you allow 6oz of sausage per person then you will need at least 11lb 4oz.

Uncooked breakfast sausage typically costs $2.50 to 4.00 per pound, depending on fat content, meat used, seasonings, packaging and your geographic area.

Precooked, ready to serve breakfast sausage costs $3.50 to $5.00 per pound.

Uncooked kielbasa should be boiled for 30 to 30 minutes. Cooked kielbasa can just be heated in boiling water or grilled.

grapes

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

Yes, you can safely freeze bratwurst German sausage.

You can, but only if the toaster has been designed to do that. Otherwise, it will be dangerous.

Sausage can be made from any meat. Even wild game like venison. There are chicken sausages, beef, pork, duck, basically any meat or poultry. It becomes a sausage when the meat is ground up and seasoned and usually stuffed into a casing.

I live in Maine and have a some in my car over night. When the weather is in the negatives and when I wake up in the morning all my drinks are frozen solid but the BBQ sauce is not

There are many types of German sausages, but here are the main 9:

Weisswurst

Bockwurst

Landjager

Thuringer Sausage

Wollwurst

Cervelat

Frankfurter Wurtschen

Blut Sausage

Drei im Weggla