How do you use sausages in cooking?

18 comments

1. They can be, you either cut up the sausage or buy “sausage meat” which is essentially sausage filling without the skins.

2. American Breakfast Sausage is skinless. It’s commonly used an ingredient in things like Queso.

3. Bratwurst, carmelized onions, oil, water. Potato salad on the side.

4. Never had sausage with skin. I use sausage to make breakfast sausage patties or biscuits and gravy. Never made them, but Scottish eggs is a great use of sausage.

5. I usually buy Morningstar Farms sausage patties and use them in recipes that call for ground meat or sausage. They do not have skin and are very tasty.

6. If you simmer them for a bit, they somewhat lose that crisp skin texture, same if you grill them but it’s not that bad to begin with

   Some, like me, will not eat the skin on [chaudin](https://en.wikipedia.org/wiki/Chaudin) or [boudin](https://en.wikipedia.org/wiki/Boudin#In_the_United_States)

7. My sausage consumption is probably mostly with breakfast or sliced/crumbled on pizza.

   You can buy it like ground meat, as well as links or patties. I’ve cut open the casing and cooked the meat that way.

8. You can often buy “bulk” sausage, which is sold without casing. Or you can just cut them out of the casing.

9. You can peel the skin off. You can maybe use it as ground meat if the additives that make it sausage don’t clash.

10. you can get uncased sausage meat or just cut open the sausage and take the meat out. Whenever I make lasagna I use hot italian sausage instead of ground beef, it’s much better.

11. Sausage is some kind of ground meat, mixed with various spices, seasonings, and fillers. It can be formed into links, but it doesn’t have to be.

    The ways you can use sausage in cooking is pretty much endless.

12. Cut the skins away and take out the raw meat.

13. I use them in gumbo and jambalaya. I make a rustic gravy from smoked andouille sausages. Occasionally, I’ll throw a few on the grill. Sometimes, I’ll have breakfast sausage for, well, breakfast. Sausage *is* ground meat, usually stuffed into a casing, sometimes not. Is sausage made of unground meat where you’re from?

14. All kinds of ways? Same as any other ground meat?

    >Don’t the sausages have skin?

    Some do. If you don’t want to cook them whole in the skin you just peel the skin off and use it like any other ground meat.

15. Every grocery store I’ve ever been in sells both link sausage, (Johnsonville, bar-s, eckrich, etc.) as well as big plastic sleeves of ground sausage, (Blue and Gold, Potter’s, etc.).

    Nuke a cheddar smoked sausage link in the microwave 1minute, grill them, pan fry, broil, all make a very tasty snack in a bun.

    Ground sausage is great for making small patties fried up for breakfast, spaghetti sauce, a special meatloaf, anything you can use hamburger for and want a little extra kick.

16. Cajun smoked sausage I slice up to add to red beans and rice.

17. We literally have dozens of varieties of sausages here. Some in a casing, some aren’t. Dozens of flavorings and spices used. And the origins are from all over the world. There are dozens (maybe hundreds) of ways sausage can be used in cooking.

    I can walk into my local supermarket and have access to kielbasa, breakfast sausage, sage sausage, wet chorizo, dried chorizo, andouille sausage, link sausage, dried sausage, fresh sausage, sage sausage, Landjäger (I’m near Wisconsin), bratwurst, liver pudding, Italian sausage, summer sausage….. the list goes on and on.

18. At the grocery store, you can get uncased (ground) sausage that is used exactly like ground beef. I usually buy hot Italian sausage to brown and put in bolognese along with ground beef.

    My favorite kind though is a cased sausage that is just referred to as “German sausage” sort of similar to Bratwurst. I get that at the Russian German meat market and serve it with potato pancakes, sauerkraut, and applesauce- yum!