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Started By
Message
Cutting sausage
Posted on 9/15/14 at 4:15 pm
Posted on 9/15/14 at 4:15 pm
Am I the only one who quarters the sausage rounds before putting in gumbo or jambalaya? I cut the round sections a little thicker than most, and quarter them from there.
This way, you can get sausage and chicken in the same spoonful/forkful.
It's just the way I've always done it.
Go ahead and cast your stones.
This way, you can get sausage and chicken in the same spoonful/forkful.
It's just the way I've always done it.
Go ahead and cast your stones.
14
Posted on 9/15/14 at 4:18 pm to BayouBlitz
quote:
Am I the only one who quarters the sausage rounds before putting in gumbo or jambalaya?
Sometimes. Sometimes half. Sometimes full round. Just depends on my mood. I'm talking for gumbo, red beans, soups. Never for jambalaya.
quote:
I cut ovals
That too. I won't be hemmed in by your rules, man.
This post was edited on 9/15/14 at 4:21 pm
Posted on 9/15/14 at 4:18 pm to BayouBlitz
Sausage is round for a reason
Posted on 9/15/14 at 4:18 pm to Artie Rome
I cut ovals, more surface area for the initial browning.
This post was edited on 9/15/14 at 4:20 pm
Posted on 9/15/14 at 4:28 pm to BayouBlitz
I always halve it or quarter it.
Posted on 9/15/14 at 4:28 pm to jamboybarry
quote:
Sausage is round for a reason
Have you ever used ground sausage?
Posted on 9/15/14 at 4:29 pm to jamboybarry
quote:
Sausage is round for a reason
That's awesome. So are onions. And melons.
Posted on 9/15/14 at 4:29 pm to BayouBlitz
quote:
Have you ever used ground sausage?
Do you cut ground sausage?
Posted on 9/15/14 at 4:34 pm to fightin tigers
quote:
Do you cut ground sausage?
You take it out of the sausage skin. Oh, but it's in there for a reason, so you should never do that.
Sausage is also a foot long for a reason. You cut that down to size too right?
Sausage is round for convenience.
Posted on 9/15/14 at 4:39 pm to BayouBlitz
I admit, I am lost.
Always thought there was ground sausage and link sausage.
Didn't know people took sausage out of the casing and cut it up.
Always thought there was ground sausage and link sausage.
Didn't know people took sausage out of the casing and cut it up.
Posted on 9/15/14 at 4:40 pm to fightin tigers
Sausage fight
Posted on 9/15/14 at 4:44 pm to TigerWise
quote:
Sausage fight
Posted on 9/15/14 at 4:46 pm to BayouBlitz
quote:
Am I the only one who quarters the sausage rounds before putting in gumbo or jambalaya? I cut the round sections a little thicker than most, and quarter them from there.
This way, you can get sausage and chicken in the same spoonful/forkful.
I HATE THIS! I HATE THIS SO MUCH! DO YOU HEAR ME? I HATE THIS!!!!
I HATE agreeing with you!
I do the same for the same reason and I don't cut them as thick if I'm making it to be used for a starter/app serving.
Posted on 9/15/14 at 4:47 pm to BayouBlitz
I thought about doing this over the weekend because the andouille I bought was quite a bit wider than the regular smoked pork sausage. When I use that andouille again I'll probably half it.
Posted on 9/15/14 at 4:48 pm to Gris Gris
quote:
Gris Gris
You stalking me woman?
Of course you're on board. It's a great idea. Smaller sausage and stringy chicken gumbo.
Posted on 9/15/14 at 4:49 pm to BayouBlitz
If I feel like halving the sausage I will cut it long ways before slicing it
I can cut both halves at the same time and it goes quicker
I can cut both halves at the same time and it goes quicker
Posted on 9/15/14 at 4:49 pm to BayouBlitz
You know damn well, I'm not going with the stringy chicken business. Don't get too excited about this!!!
Posted on 9/15/14 at 4:53 pm to Croacka
quote:
If I feel like halving the sausage I will cut it long ways before slicing it
I've been doing this lately as well. Then halving the halves.
The rounds want to roll off my cutting board and land on the floor, to my dogs' delight.
GG: I am exited about this!!
Posted on 9/15/14 at 4:56 pm to BayouBlitz
Lawdy! I've created a monster!
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