Sausage

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

It depends on whether the sausage patties are homemade or not. The only way to know for sure is to make your own. They are so easy to make. I use a tasty recipe for homemade sausage patties that has only 0.5 grams of carbohydrate per large serving. For the recipe, see the page link, further down this page, listed under "Related Links." In fact, when I use the recipe I leave out the oats (which are optional) so that that the sausage patties have only a trace of carbohydrate. The advantage of making your own patties is that you can avoid all the additives, artificial flavorings, colorings, carbohydrate fillers (and sometimes sugar) that store bought sausages or patties contain.

3 points per ounce - 12 points for one 4-ounce sausage

Kinda depends on how long it's been packaged before you bought it. These things come with a "best by" date. It's usually a pretty good guideline to go by.

It can be safely consumed in modest portions and it does have some food value. In that sense it certainly is not fake. You may not get the very highest quality food, and there is plenty of added fat, sugars and salt. Some foods may be mixtures of things rather than completely pure. For example, a hamburger patty is certainly not made exclusively of pure ground beef. I would say eat at McDonald's ONLY when you really must eat and you have no alternative, or now and then if you find doing so is a treat rather than an unpleasant necessity.

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.

16 Onions , 2 scoops Monkey poo, 2 tablespoons cow snot, 1 Denny's biggest burger, 3 live Turkeys. Method: 1. Chuck it all together, in a blender 2. Put it in a dish and bake it for 72 hours 3. chuck it in a bowl and eat it! Good toppings: Caramel topping with Ice magic and a pit of coconut, and a bit of pringels does the job!

no

Sausage, (chorizo) in spanish, is made from excess amounts of pig. A 'company' uses the legs, ears, skin, meat, for pork products, such as bacon and ham. but the amount of unnecessary flesh left is used for chorizo. And the part that pops out from the end of the chorizo is the pig's small intestine.

Not long. Is your epiration date really a "sell buy date?" Often meats we buy are. Check the package. Then you probably have about 2-3 days. My grandma always said, "if in doubt throw it out."

I just throw them in a pan with a little cooking oil and maybe some salt pepper and garlic on medium heat.

Season to your liking while browning, till the desired color of the sausage. Turn down heat to medium low, (or simmer) and add beer or wine of choice. Simmer until internal temperature reaches 165 degrees F.

It will be the best sausage you ever ate!

While most sausages that you find in the supermarket are pork which comes from pigs, you can make sausage from any meat you like. You can get a lot of different types of beef sausage and even chicken and duck are used in sausage. I enjoy venison sausage every year when my cousin goes hunting.

It can be, and in fact, most sausage is made from pork or pork products, but it can also be made of chicken, turkey or even soy products. Read the label to see what is contained in the one you are purchasing.

I work for Oscar Mayer so thought I would share that we do still make Braunschweiger liver sausage. If you're having a difficult time finding it in stores, I recommend speaking to a store manager to see if they're willing to start carrying it. The product's UPC code is 044700012802. Hope this helps.

Anne-marie

Depends entirely on what kind of sausages. In boerewors it will be minimal, but in English bangers, very high.

the intestines!!! sorry if I spelled it wrong!

Actually, in the not so distant past the casing for linked sausage was the pigs' small intestines. Now the casings are man-made synthetic.

Although organ meats are good for dogs, they are also very rich. Organ meats should only make up about 10% of her diet. Feeding organ meats every other day as a meal is too much. It is very rich so do not give her too much at once or she may have a reaction and you will have a mess to clean up. Ask your vet what kind of food he/she recommends, and buy that type. Then if your dog won't eat it, mix in some warm water and a little bit of cheese, or 1/2 serving wet canned food and 1/2 serving dry food, and slowly cut back the wet food over time, until your dog eats the dry food alone. Like it or not the dry food is healthier for the dog, and maybe she won't enjoy it as much but she'll probably be happier in the long run and will likely live longer as well.

According to the USDA, refrigerated foods (like packaged sausage) are no longer safe after sitting at room temperature for more than two hours. Chances are, it'll still be safe to eat if you cook it thoroughly, but you'd be taking a risk.

The answer is a tricky one as it purely depends on other factors than boiling alone.

If left on a plate in a warm room, then I would say about 10 hours.

If left in a plastic bag in a fridge, then 3-4 days would be reasonable.

If you put the sausage in a jar filled with water/bullion, then boil it and put on lid and boil it another minute after putting on lid... Then it is hermetically sealed and should last for several years.. Taste may change over the years, but bacteria would not build up as the boiling process kill them off. The degradation of taste would be due to "chemical" processes in the food.

When sausage (or any food) is boiled, it becomes "sterile"

The degradation of food starts when bacteria or fungus start building up anew.

If no bacteria or fungus is present, then food will last a long long long time.

Things to consider when you store food is:

1. Use properly cleaned containers for your food.

2. Do not use fingers on food you plan on storing for any length of time.

3. Handle food for storing with properly cleaned tools.

i find it that the kielbasy is lighter less seasoned and has a thicker casing. the Italian sausage is more for dishes that have stronger flavors.

Iceland

shut up butface