Sausage

Depending on the size, it has to reach 165 degrees in the center. Read carefully though cuz most of your store bought sausage "especially smoked" is already fully cooked so it basically just needs to be heated... Hope I helped!!

Yes!! You need to put in the fridge! It is meat, people!

4 days to a week depending on packaging materials. ziplock or butcher paper is best.

well theres protein in sausages, carbohydrates, fibre, calcium, theres some iron in there and glucose (which is what your body uses to convert into energy) :)

HOPE I HELPED! :D

Yes, you can eat it out of the package.

£3 for a meal

There are approximately 75 calories in one ounce of venison sausage.

I am assuming you don't mean eat it while its still frozen. If it is not discolored or freezer burned, and upon thawing it doesn't smell bad then cook it to an internal temperature of 165 degrees f. It should be fine.

Cook Farmer's Sausage for quite a while. Twenty to thirty minutes on a medium temperature with water lining the bottom of the pan. It should be covered until cooked. The internal temperature should reach at least 160 - 180.

Do not add too much water as the meat will become too moist. This is to be avoided with Farmer's Sausage as it is a dry meat, and best served that way. Water may need to be added quite regularly. Don't forget to poke holes frequently! Honestly, it is best that way, with the juices spilling out and the water level low. Keep it covered until safely at 160 - 180, then uncover and keep adding water while cooking. The sauce on the inside will adhere to the outside, while the interior becomes dry and gamy. A crust like substance, more like a marinade actually, will get thicker the longer the sausage is cooked. You cannot overcook it! Moist is gross, dry is the way to be. No kidding.

I still cannot quite get it like my mother-in-laws, although she uses these steps. A cast iron pan may the key. Mennonite women will be aware of the best methods.

There are about 92 calories in a slice of liverwurst.

Dry sausages (which includes real pemmican and jerky) can be kept in a cool, dry place nearly forever. I've had jerky make it well over a year.. If they get wet at room temp, things change and you should assume spoilage almost at once. Pre-Cooked but not dried sausages (hot dogs fit into this category) can survive a long time too, in that they usually have a lot of preservative -- natural or man-made (or both) in the mix. At 42F, I'd say you could keep these in the package for 4-5 weeks -- and honestly maybe a lot more. Open, I'd go no more than a week. Fresh sausage (uncooked) should be treated like hamburger. It can stand a few days covered in a 42F refrigerator but, like hamburger, there is a risk if you let it stand much more than that. Frozen solid, any of these can keep indefinately.

Yes, liverwurst can contain nitrates, especially if it is processed or cured. Nitrates are often added to cured meats to enhance color, flavor, and shelf life. However, the presence of nitrates can vary by brand and recipe, so it's always a good idea to check the ingredient list on the packaging for specific information.

The calorie content of a seafood casserole depends on what ingredients (in total) you use to make the casserole and the quantities of those ingredients. Please feel free to ask the question again and include more details.

See http://www.dietandfitnesstoday.com/calories-nutrition-facts.php?id=07911

There are many recipes on the Cooking Guide ​how-to-boil. com/ ​​​ . I like that the recipes are divided into product categories. I wanted, for example, seafood - I went in, looked at it, cooked it. My family always likes dishes based on these recipes.

kielbasa is made out of pig

This food will keep for about 5 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

You woudn't want to know

Andouille sausage is a smoked cajun pork sausage, usually containing larger chunks of meat.

All you do is take the sausage out of the packaging then put a drizzle of oil on the pan and put it on meduim heat, don't put the sausage on the pan yet. Then, when the pan starts sizzling put 2 to 4 sausages ( depending on how big the pan is). Wait 2 or 3 minutes turn to see the sausage, if its brown then turn it to the other side. Wait another 2 to 3 minutes and if its brown. Taste it. ENJOY!

It depends on the type of sausage, but if it's a sausage in a casing, you can also put a little water in the pan and steam the sausage. That lets you cook it without adding extra fat.

You can also grill sausages on your outdoor grill.

Bangers and mash.

Their retail chorizo has about 75 days from date of production. By the time you pick it up, it will have nearly 55 days on it. It is raw so cook it completely and that means that it will freeze well for about 3 months.

Anything you feel like!

In the UK it would normally be served as part of a full English/Scottish breakfast, along with normal sausages, bacon, beans, mushrooms etc.

In Spain it would probably be part of a stew with chickpeas, or served spread on toast.

Different countries have lots of different traditions for eating blood sausages.

In Spain it is often seen in sandwiches as a deli meat.