/ck/ - Food & Cooking

[Anonymous No.18221552]

The humble sausage, simply put, it's objectively the best way to prepare any meat

[Anonymous No.18221557]

>>18221552
>any meat
Not bivalves. Mussel sausage would be awful. You ought to be ashamed for suggesting that it'd be good.

[Anonymous No.18221564]

>>18221557
Sorry I don't eat bitch food
If it can't be sausaged I don't want it

[Anonymous No.18221567]

>>18221557
I am now intrigued by the utterly clashing idea of a clam-based sausage. It's both conceptually and symbolically subversive...

[Anonymous No.18221568]

>>18221564
Eat em or don't, he shut you the fuck down. Close the tab and let the thread(representing your shame) die.

[Anonymous No.18221577]

Damn, this is in my head now. They make fish sausages and stuff like surimi tubes, but I can't think of what a sausage made of clams/oysters/etc. would be like. Meals? Overcooked tinned oysters are kind of mealy and gritty. Does nitrate preservation even work on shellfish?

[Anonymous No.18221586]

>>18221577
I could imagine a fish sausage /with clam meat in it/ would be nice, but not sure if a 100% clam meat sausage would be.

[Anonymous No.18221592]

>>18221552
smoked salmon sausage????? with cream cheese and capers inside??????????

[Anonymous No.18221602]

>>18221586
Man, this is gonna bug me. Oyster season where I am doesn't start until the weather cools off around October-ish. A big problem with sausage making is fat proportions, and I can't think of a way to control this with a homogeneous shelfish sausage (or fish sausage for that matter).
>>18221592
Someone get this guy a job.

[Anonymous No.18221607]

>>18221552
You can smoke my meat sausage (female, monkeypox positive)

[Anonymous No.18221624]

>>18221552
>>18221557
>>18221564
>>18221567
https://www.supermarketguru.com/recipes/steal-this-recipe-r-grilled-seafood-sausage-with-beurre-blanc-sauce-chanterelle/
seafood sausage is actually a thing. i think the french do it but i forgot the name.

[Anonymous No.18221677]

>>18221624
Seafood sausage is a thing in lots of places, but ain't no one making sausage out of fucking oysters, bitch.

[Anonymous No.18221688]

>>18221677
>but ain't no one making sausage out of fucking oysters, bitch.

[Anonymous No.18221699]

>>18221688
Shit, these guys aren't too far from me, but:
https://hamahamaoysters.com/blogs/recipes/oyster-sausage
>Ingredients
>1 pint shucked oysters, with their liquor
>6 slices (6 ounces) bacon, diced
>1 pound ground pork
>2 cups fresh bread crumbs
>2 eggs, beaten
>(...)
Sounds good, but not what I had in mind.

[Anonymous No.18221702]

>>18221699
I'm curious about the one in the book they reference, which doesn't have the pork. Not curious enough to look into it further

[Anonymous No.18221722]

>>18221702
It's dirt-cheap to the point where shipping/handling costs more than the book, but I'm not drunk enough to buy it either (nor sober enough to waddle over to the local used book store).

[Anonymous No.18221748]

>>18221688
>>18221699
>make pork sausages
>add, like, 1 oyster per sausage
>"it's totally oyster sausage, guys!!!!"
No. That's a sausage /made out of pork/ with oysters in it, not a sausage /made out of oysters/.
Not the same thing.

[Anonymous No.18221754]

>>18221699
Whole eggs? When I make "homemade" hot dogs, I just use the whites. Actually, all of my emulsified sausages and lunchmeats just use the whites.

[Anonymous No.18221759]

>>18221748
>The inspiration for oyster sausage comes from the 1988 cookbook Northwest Bounty: The Extraordinary Foods and Wonderful Cooking of the Pacific Northwest. The authors claim that you have not lived until you have gone to the trouble of making, then eating, oyster sausages. Our version adds pork and woodsy spices for a surf-and-turf vibe
>Our version adds pork
This means people make oyster sausage without pork

[Anonymous No.18221763]

[Anonymous No.18221768]

>>18221552
sausage can be prepared many ways since "prepared" = "cooking method".

[Anonymous No.18221772]

>>18221748
Yeah, that's why I felt the need to post the recipe. I reverse-searched his image thinking it was mostly oyster-based.
>>18221754
I tried not to rely on binders in sausages too much anyways, but this one seems to need it plus the extra fat from the yolks.

[Anonymous No.18221788]

>>18221759
I'd genuinely buy the book, but it's two months from oyster season and by then I'd have forgotten about it.

[Anonymous No.18221805]

>>18221772
A coarse sausage doesn't really need binder but emulsified ones like hot dogs and kranskies absolutely do.

>>18221759
Recipe or it didn't happen.

[Anonymous No.18221819]

>>18221552

[Anonymous No.18221987]

>>18221552
That not a humble sausage. That's a fancy pants ohh look at me I'm a coiled sausage I'm so cute sausage and it can fuck right off to hell

[Anonymous No.18222142]

>>18221552
The best way to prepare meat...
is not to prepare it at all.

[Anonymous No.18222223]

>>18221552
Today OP was a gud boi.
Sausage has been just a method of meat preservation but since you mention it, it really makes it soft, tender and juicy (due to casing).

[Anonymous No.18222299]

>>18222223
fuuuuuuck so close

[Anonymous No.18222493]

>>18222299
Well, yours good enough

[Anonymous No.18222706]

>>18221567
>>18221577
You'll never fuck a white girl

[Anonymous No.18222742]

>>18221557
>Not bivalves
Those are bugs not meat

[Anonymous No.18222787]

>>18221552

[Anonymous No.18222879]

Recently saw this video. It's in German (still not even 3 minutes long and you should understand what he's doing) but he's making a fine fish sausage made from fish and cream for the fat part. I guess you could use fatback too.
https://www.youtube.com/watch?v=2Bn7lPxEe7A

[Anonymous No.18223251]

>>18221557
THREE

TWO

ONE

LET'S SAUSAGE

[Anonymous No.18223291]

>>18221557
Just thinking about this at 6:20AM makes me nauseous

[Anonymous No.18223295]

>>18222787
early 2000s porn was something else

[Anonymous No.18223300]

>>18222706
Wat.

[Anonymous No.18223810]

>>18222742
>she doesn't know what a bivalve is

[Anonymous No.18223865]

>>18221552
>op prefers all his foods shaped like dicks
More news at 11

[Anonymous No.18223886]

>>18221763
mi kielbasa es su kielbasa bromigo

[Anonymous No.18223894]

>>18223865
More like:
Some people see dicks everywhere

[Anonymous No.18223915]

>>18223251
Based sausage king enjoyer

[Anonymous No.18224329]

>>18222787
>adam sessler

She has a dick doesn't she

[Anonymous No.18224376]

>>18221552
looks like poo lol

[Anonymous No.18224400]

>>18221564
You'd be surprised by what you can sausage
https://www.youtube.com/c/OrdinarySausage/videos

[Anonymous No.18226020]

>>18224400
I kneel to the sausage lord.

[Anonymous No.18226151]

>>18221552
Do you really want a nice cut of meat turned into sausage?
I like sausage as much as the next guy but I want my sausage made with lips and assholes. How else are you going to eat them?

[Anonymous No.18226372]

>>18226151
Rujak cingur, that's how.

[Anonymous No.18226425]

>>18221552
Sausage makes most people happy but sometimes unpleasant things in life pop up and even sausage can’t lighten the mood

[Anonymous No.18226433]

>>18221552
Based. For me it's the weisswurst.

[Anonymous No.18226688]

>>18226433
Me too bro, served with a pretzel and mustard

[Anonymous No.18226778]

>>18226425
Cooking sausage was prominently featured in Goodfellas

[Anonymous No.18227334]

>>18221552
Looks like börek lol

[Anonymous No.18227737]

>>18221592
>all these question marks
kek

[Anonymous No.18227771]

I actually agree. Sausages are the tater tots of meat. It's an improved texture over french fries, it's economical as it can be made from scraps, the shape makes it easier to pop one or two into your mouth, and so on. Sausages are juicy, tender, forgiving to cook, made from scraps, and so on.

[Anonymous No.18227817]

>>18221552
https://youtu.be/l1T_rBw3few