Best sausages according to redditors
We found 39 Reddit comments discussing the best sausages. We ranked the 29 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 39 Reddit comments discussing the best sausages. We ranked the 29 resulting products by number of redditors who mentioned them. Here are the top 20.
The 100% best solution is to have a propane burner along with a High Pressure Hose so that you can use normal propane tanks that you'd get for your grill. Then keep maybe 3 of those full and ready to go and that will maintain your ability to use your stocks for a good while. (Note: I didn't dig too deep into direct compatibility of those two items. I just listed them as an example so you could see what I was talking about.)
Barring that... it's a question of shelf life vs cost. Obviously MRE's would be one of the better options, but they're pricey and it's best to store them in cool environments which may not be doable for everyone. Mainstay 2400 Bars are available at Walmart for $5 apiece and are fantastic for BOB's due to their hardiness, but surviving on those for any length of time would probably be miserable.
Dropping into normal foods... yeah, a well stocked and rotated pantry is the way to go.
Here you go:
Libby Vienna Sausage, Chicken, 4.6 Ounce (Pack of 24) https://www.amazon.com/dp/B00AKIWVTA/ref=cm_sw_r_cp_api_RtrLxbA3P9GHP
Slow Cooker Soy Chorizo Chili
See full recipe with additional stovetop instructions at https://veggiechick.com/soy-chorizo-chili/
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Optional Toppings:
INSTRUCTIONS
NOTES
Well, your questions are all valid and I can only provide you with what I did in Northern New York, near Lake Placid (Winter Olympics 1932 & 1980).
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Firstly, review this website, which has numerous recipes, and I have have tried three of them. http://lpoli.50webs.com/Sausage%20recipes.htm#DRY
Then to answer your questions:
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PREP: 30 MINS. COOK: 30 MINS. YIELD: 7 SAUSAGES (70 SERVINGS)
This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.
As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.
A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.
As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal, and desirable. After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.
What You'll Need
How to Make It
Fellow keto eater here. Here's what I do for shorter trips. Hillshire farms summer sausage. (20 oz) 1 stick is 1900 calories, 160 grams of fat and 110 grams of protein. Throw in a handful of nuts or an avocado and your golden for your days food and meet your macros if you track that kind of thing. Its neat, Requires no stove, fuel, cookware or dishes.(Saves weight) Its clean and compact to carry and eat too.
https://www.amazon.com/Hillshire-Farm-Classic-Summer-Sausage/dp/B014DRSEQM/ref=sr_1_1_a_it?ie=UTF8&qid=1518823470&sr=8-1&keywords=hillshire+farm+summer+sausage
EDIT: Keep in mind that even though the summer sausage goes over your macros in fat for hiking this is actually a good thing. It is the fat your Ketosis adapted body turns into energy. So as a hiker (Not as your daily diet) the extra fat will be needed as your energy source and help prevent hitting, "Walls".
It's called black pudding, It is absolutely delicious.
Quijote Chorizos Caseros 4 PK https://www.amazon.com/dp/B008G036HA/ref=cm_sw_r_cp_apa_i_OYJODbGPAYRZW
Redondo's Mild Lisboa Portuguese Sausage 10 Oz (4 Pack) https://www.amazon.com/dp/B07NY37B95/ref=cm_sw_r_cp_api_i_msE3DbPZCX2PQ
https://www.amazon.com/365-Everyday-Value-Breakfast-Sausage/dp/B074H7H8JF
https://products.wholefoodsmarket.com/product/wellshire-farms-wellshire-smoked-andouille-sausage-0ded18
I too had a hard time with this. Local upscale grocery store only had very short casings, I believe this brand. Had to find a real good local butcher that carried longer ones and he was much cheaper but there were a couple that had splits in them and they weren't nicely preserved in salt. Hog casings are a good size for the kinds of sausage I like, but experiment and don't over-grind or over-heat your meat.
I've also seen them at Cabela's and other big sporting goods stores that carry the grinders and stuffers. Eastman Outdoors brand and they also sell spice mixes that you don't need.
There are also vegetarian sausage casings if the thought of intestine grosses you out but eating meat doesn't... :-/
just thought up a joke, "What is the goy equivalent of kosher bagel and lox?" Answer
ahhh ha
http://www.amazon.com/Natural-Casings-Homemade-Bratwurst-Kielbasa/dp/B008G6RPZI/ref=sr_1_3_a_it?ie=UTF8&qid=1458183434&sr=8-3&keywords=hog+casing
These are the ones I get off Amazon. Says enough for 25 lbs per package.
Sausage! :-)
Thanks for the contest!
Dad was a depression era kid raised by a sharecropper. To escape poverty and contribute to the war effort, he joined the Navy in WWII and went to college after he got home to become a petroleum engineer. That meant we grew up eating potted meat, vienna sausage, and SPAM.
/u/atvar8 Vienna Sausage
It's really good. My girlfriend was born/raised in Mexico and she loves it (and she's extremely picky about "Mexican" food up here in the US).
I think this brand is the best, it's a normal chorizo brand (makes pork and beef chorizo) that also happens to make a soy one, so it's spiced traditionally. In my experience it's the only soy chorizo that Mexican markets actually carry. The texture is on point, we make lots of stuff out of it.
Trader Joes has one but it isn't spiced traditionally, it almost tastes a bit like curry powder.
Ingredients:
Tortillas
1 package of tofu
red chili flakes
salt to taste
1 large sweet potato
vegan sausage: https://www.amazon.com/El-Burrito-Soyrizo-12-Pack/dp/B075RSHDKJ
1 can of black beans
Hot sauce or BBQ sauce
assorted veggie: I like mushrooms, onions and bell peppers.
Yields: 10 burritos
Freeze for grab and go or for camping!
Buying pepperoni can be tricky. Normally we'll just grab whatever pack is at the grocery market. Luckily for me I have an Italian market near me and they make their own pepperoni. Its my go to choice as its better than the name brands like Hormel. But there are other options such as buying pepperoni from Amazon.
Check it out! I have listed these from best rating to worst rating and there are some more than these on Amazon if you look at a specific pepperoni and then under the "Customers Who Bought This Item Also Bought" or "Sponsored Products", but Ive tried to list the most popular ones. Put the pepperoni on your holiday wish list!
Olli Pepperoni, $15.00, 5/5 stars (only 2 reviews)...
https://www.amazon.com/Olli-Pepperoni-Salami-6-ounces/dp/B00DS1FY6S/
Vermont Smoked Pepperoni, $6.99, 4.5/5 stars...
https://www.amazon.com/Vermont-Smoke-Cure-Pepperoni-Uncured/dp/B01HEHVKKU/
Margherita VERY BEST, $3.79, 4.5/5 stars...
https://www.amazon.com/Margherita-VERY-RATED-Pepperoni-Sticks/dp/B00E6RRHK4/
Boars Head Pepperoni, $13.95, 4/5 stars...
https://www.amazon.com/Boars-Head-Whole-Pepperoni/dp/B00KOVU29O/
Bridgford Pepperoni, $21.84, 4/5 stars...
https://www.amazon.com/Bridgford-Pepperoni-World-16-Ounce-Sticks/dp/B0029JW96I/
Margherita Premium, $15.79, 4/5 stars...
https://www.amazon.com/Margherita-Premium-Selling-Pepperoni-Sticks/dp/B00AL059UU/
Battistoni Pepperoni, $10.49, 4/5 stars...
https://www.amazon.com/Battistoni-Pepperoni-7-oz-Stick/dp/B004RBQ00C/
Battistoni Classic Pepperoni, $16.99, 5/5 stars (only 1 review)...
https://www.amazon.com/Battistoni-Classic-Italian-Pepperoni-Stick/dp/B009SYTYVA/
Fortunas Dry Cured Pepperoni, $18.95, 3.5/5 stars...
https://www.amazon.com/Natural-Nitrate-Gluten-Cured-Pepperoni/dp/B003B4GPYW/
Fortunas Pepperoni, $52.95, --> AGAIN, but with 5/5 stars...
https://www.amazon.com/BUNDLE-Natural-Nitrate-Pepperoni-Package/dp/B0077UWJAA/
I have been buying my casing from amazon for polish kielbasa.
http://www.amazon.com/gp/product/B008G6RPZI/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1
Try this https://www.amazon.com/North-American-Natural-Sausage-Casings/dp/B0085DQ1L6/ref=sr_1_1_a_it?ie=UTF8&qid=1539992372&sr=8-1-spons&keywords=sausage+casing&psc=1
We could use food, such as this Add-On sausage. The almonds on my Add-Ons wishlist are even cheaper. (There are also cheaper and higher priority items on my Prime Pantry wishlist, if you have free shipping credits).
10 minutes?
Black pudding
Bacon rashers - Just get from any butcher. Its just a different cut. Or get here. Or Amazon
British style pork sausages - Again, easy to get from a butcher (basically same as Irish pork sausages). Or Amazon.
That took me 3 minutes.
I enjoy doing 'Chicken Bog' for the cheap. Make it in a large pot (either on the stove or if you already have a gas cooker for outside) This stuff goes far cheaply for a large crowd. If you have various seasonings you can put out for people to add (texas pete, spices, bbq sauce, buffalo sauce, and my personal fav Slap your Mamma seasonin) This can all be done for ~$50-60 or less if you find things on sale.
Cooking:
Boil chicken in 2 gallons water
After done remove bones and fat and set aside
Put 1 1/2 gallons of the left over water in pot(add water to get right amount if necessary) with 8 cups of canned or boxed chicken broth
Bring to boil
Add in Texas Pete, salt and pepper to taste
Add in cut up onions,bell pepper slices and halved potatoes with skin still on
Boil until potatoes soften
Add in chicken and sausage cut into 1 inch slices
Add in rice and butter and bring to boil
Cut heat to low simmer and cook till rice is done and substance thickens
Be sure to steer regularly from bottom up to keep from rice burning on bottom