Good questions for the sausage game

In the UK, blood sausage is known as blood pudding, or black pudding. Kielbasa, also recognized as "ring bologna", tastes great cooked up with sauerkraut. For those who know both types of sausage, it is fairly easy to see the similarity.

The big difference is that chorizo is uncooked, and pepperoni has been cooked. Both are then hung to age and dry. These are all types of link sausage, actually. Bangers are from the UK, bratwurst and knockwurst are German. Link sausages might be any type of meat, which are forced into casings, and tied off periodically, making "links" of sausage.

Hot dogs are actually link sausage, which are produced in long casings tied off in the proper length, processed in a smokehouse, removed from the casings, and usually sealed into packages of eight. Oddly enough, hot dog buns also come in packs of eight. Related Quizzes. The Offal Truth Average 2. Cutting the Beef Average 3. Striploin, Chuck or Porterhouse Average 4. Attack of the Mutant 50ft Kebab Average 5. The All 'Meaty' Quiz Average 8.

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Feedback During the Quiz End of Quiz. Play as Quiz Flashcard. Questions and Answers. Sausage comes from the Latin word "salsus," which means salted. Although the appropriate percentage of fat may have been as high as 50 percent in early sausage formulas, 25 to 30 percent is generally preferred now. Hot-smoked and fresh sausages must include either nitrate or nitrite-nitrate combination. When substituting fresh herbs for dry herbs, you will need about two to three times the original amount.

High acidic ingredients such as wine or vinegar can give sausage a grainy texture. Do you know the link between a movie military robot and a brand of juice? Can you link an artist's machine with a game show? Link a fictional mouse with a fairy tale girl. Can you link the title of a song or nursery rhyme for children with a puppet operated by Shari Lewis?

Link a storybook boy and someone who robs from the rich and gives to the poor. Most Recent Scores. Rhythm and blues is a style of music and "Blue's Clues" is a television show for children. Pieces of eight were Spanish dollars made of silver. The black pool ball has an eight on it. For the game of eight-ball, it is important to not sink the black ball until all of the other numbered balls have been sunk.

The story takes us through the life of a horse named Black Beauty from his time as a colt, to pulling London cabs, to retiring in the countryside. His story is about hardships and kindnesses that happen to the horse. Walt Disney later adapted the fairy tale into a very successful animated movie "Beauty and the Beast" This painting is also known as "La Gioconda". Lisa Simpson is the older daughter in the Simpson cartoon family. This can also cause a drying out of sausages.

The Stuff — This is more art than science. Take the rinsed casing and get it onto the extruder tube either on the grinder or on the sausage stuffer. This will be an awkward moment in life, just an FYI. I like to get multiple casings onto the extruder at one time. This lets me make more sausage and not have to constantly add more casing to the extruder. Leave a portion of the casing off the end of the tube; tie this in a knot, then poke a small hole on the machine side of the knot.

This will allow built up air in the device to escape and the casing will not have an air pocket. Next allow the meat to extrude into the casing.

You want the casing to be full but not as tight as it will get. This will take a little trial and error to figure out. Sausage that is not full enough will be limp and lack that crisp bite.

Sausage that is over-stuffed will burst open when cooked letting out all the tasty juices. Getting the perfect stuff is actually a little easier if you have less, you can always twist the links and make them tighter.

Next let the meat extrude into the casing, twisting the casing every six inches or so to mark each of the links location. Tie off the end of the casing. Repeat until you have all your meat in a tube. The Cook — Everyone cooks sausages differently. Some boil then grill, some brown then bake, some braise in beer. Whatever the method just remember that direct high heat can cause the casing to split.

Remember a temperature is more important than a time. Sausages cooked with venison or red meated birds goose, duck need to be cooked to about degrees. Sausages with bear, boar or white meated birds turkey, chicken need to be cooked to degrees. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account.

Notify me of new comments via email. Notify me of new posts via email. Search for:. This is why so much wild game is wrapped in bacon and cooked, by the way The fat on wild animals is totally edible if not prevalent. Remember bear HAS to be cooked to well done in order to be eaten Next is pork fat.