/ck/ - Food & Cooking

what seasonings did you mix the sausage with?

And why finish them in the oven? They should be cooked after the frying. But if you want to pop them in, check after about 10-15 mins.

And why did you post this? If you already preheated the oven and took the pic, you've probably already put them in anyways...

>>6696565
>what seasonings did you mix the sausage with?
One pound of breakfast sausage with A tablespoon of sage and 2 of chopped fresh parsley.

And I haven't yet. I want to make sure I 'm doing the right thing, I don't want to ruin my work.

Never made them, so no quality input. I could give advice on soft boiling eggs, but you're past that part already. I'll be lurking though. I hope the sausage gets fully cooked this time.

>>6696611
Okay, yeah, it fucking works
And it's awesome
Put them in for like 6:00 or so on 375° and they're cooked most of the way through with a little bit of red here and there
Tastes goddamn amazing

Yeah, shitty picture but I "tested" it too much

is this seriously is a hard boiled egg wrapped in sausage meat and breaded or what?

>>6696709
Yeh, got a problem m8? U wan talk shit bout scotch eggs I'll fuk u up

And yep, they're perfect.
Or well, mostly. I'm kinda worried I didn't cook the eggs enough this time. But it's delicious so who gives a fuck.

>>6696725
No problem just never knew what they really were and actually sounds pretty good tbh

>>6696725
Nah, that looks like a solid scotch egg, m8. Good job.

>>6696725
>>6696756
I think it looks a shit.

Probably don't even taste good. Fucking Britons and their strange food.

Currymunchers.

>>6696763
lonely virgin who microwaves everything detected

>>6696725
damn those look good I want to do that
only place near me that serves them is kinda shit

>>6696769
I'm making a midnight plumbstuffed steak.

You're lobster level cooking compared to me with your haggisballs.

>>6696778
nigga what

>>6696654
you should not be anywhere near scotch eggs nigga

eat a salad

>>6696798
Yeah that's right, I bet you've never even cooked Elk or black blood soup.

>>6696820
I don't eat niggers bro

>>6696823
https://en.wikipedia.org/wiki/Svartsoppa

>>6696807
Yeah, I was just thinking my hand looked ridculously fat in that image.
It's not optimal, but 235 lbs at 6'3" isn't horrifically bad and it's better than the 288 pounds I was in december.

>>6696825
Guess it is normal there but to me that is extraordinaire. Different countries, different foods. I have never tried it so won't say anything bad about it.

>>6696828
Well fuck me that's pretty impressive, keep up the good work.

>>6696890
>keep up the good work
Thanks, I love you too

>>6696778
>midnight plumbstuffed steak
You might be insulting me, but that sounds delicious. Got a recipe?

Anyway, so about that lard
I've been told I could reuse it, so I've used it like 4 times
But it did this weird bubbling thing this time, and also it looks like this now
Should I be worried?

>>6696541
What sausages did you use?

>>6696654
Why does your breadcrumbing look like a really thick third layer?

>>6696955
If you're questioning it
Toss it

>>6696763

>>6697038
Don't hate, it's all I had on hand.

>>6697061
It's kind of unevenly coated, especially in that part. I'm kind of new to the whole frying thing, anyway, so I kinda wing it.

>>6697090
You'll have to forgive me, I'm not American so I'm not familiar with those sorts of sausages. Could you describe them for me? Fat content, herb and seasoning content, shape, smoked, etc?

I personally find a nice Lincolnshire sausage works best for scotch eggs, but with so much to choose from you could use a new sausage every day and not run out for just under 3 years here.

>>6696725
Never had these before, but those look really good.
The eggs were just barely undercooked, but that's much better than boiling them too long.

>>6696955
I personally wouldn't use it more than three times.

>>6697115
>Could you describe them for me? Fat content, herb and seasoning content, shape, smoked, etc
I'm not a sausage expert but I'll tell you what I can.
Don't know how it's prepared, but it comes mashed in a cylindrical casing. It's not like Andouille, chorizo, or whatever in that it doesn't have a skin casing and it's made to be shaped into patties or fried along with eggs or something. Slightly spicy, nice flavor, goes bad pretty quick. Very easy to shape around the eggs. Mainly get it because it's a local business.

>>6697120
>but those look really good.
Thanks! Feels good to succeed after failure.
>The eggs were just barely undercooked, but that's much better than boiling them too long
Yeah, I used ones that cooked for 20 minutes before and it was awful.
>I personally wouldn't use it more than three times
Good idea. The shit looked like fucking tar on the bottom.

>>6696654
>>6696725

Tastes like Victory
I guess I should try pork pies next.

>>6696541
One time while visiting my home town, I decided to check out a new brewery. Apparently they converted a failed high dining business into a brew house, made the place as hipster as fuck, made a few decent beers and added an overpriced as fuck menu.

But hey, the beers were $5 each, so I got their porter and decided to get the "scotch eggs" on the menu. $10 for 2 eggs, pricey, but fuck it I'm on vacation and curious what this place has to offer.

What I got were two over cooked eggs on top of a pile of ground gouda and breadcrumbs that literally looked like crushed up store bough croutons with some parsley and shit sprinkled on the top. Fucking christ, last time I stick around a hipster restaurant.

>>6697115
>I'm not American so I'm not familiar with those sorts of sausages. Could you describe them for me? Fat content, herb and seasoning content, shape, smoked, etc?

American "breakfast sausage" is very similar to Lincolnshire sausage in flavor and texture. It's made from pork, coarsely ground, and the predominant seasoning is sage. Other seasonings include ginger, mace, and cayenne--pretty much the same as Lincolnshire. It's a fresh raw sausage and is rarely smoked. Usually it is mild but there do exist "hot" versions--these simply have extra cayenne.

The appreciable difference is the size of the casing. American breakfast sausage is typically sold in either small links (sheep's casing or an equivalent synthetic) or in a short, fat, cylinder which may have no casing at all. It's common to form it into patties and fry them in a pan--imagine a hamburger patty but smaller in size.

>>6697178
>includng msg

yeah no surprise everything tasted well

>>6699205
The yolks look like lemon jello. Explain.

>>6696828
yeah don't pay attention to that anon, that's a burly manly hand, not a fat hand.

>>6699975
They're probably a little undercooked. I boiled them for a total of 8 minutes and had them in ice for 5. Next time I'll probably cook them for 9 or 10 instead.

>>6700003
>that's a burly manly hand
Why, thanks, anon. You flatter me.

>>6700183
I think they look great. If anything I'd want them to be more liquid