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Understanding Smoked Sausage - greasy vs non greasy
Posted on 5/25/19 at 8:53 am
Posted on 5/25/19 at 8:53 am
When pan frying cut up smoked sausage, I noticed that certain brands produce way more of the orangey grease than others. A sausage like Verons does not produce a lot of grease and it’s grease is more of a lighter color. I’m guessing it’s a leaner sausage? I’ve noticed that brands such as DD and the Hogs for the Cause sausage (made by Chisesi) produce a lot of the orange color grease. Much fattier sausage? Different seasoning like more paprika? What dishes benefit from a fattier/greasier sausage? Do y’all drain the grease?
1
Posted on 5/25/19 at 10:05 am to AFistfulof$
I drain sausage grease as I don’t like it as opposed to bacon grease. I know a lot of older people that summer the sausage in water for a few minutes then brown in a skillet to reduce the grease. Whether that works or not I don’t know.
I think color is only from the seasonings. Pork fat is white and clear when rendered.
I think color is only from the seasonings. Pork fat is white and clear when rendered.
Posted on 5/25/19 at 10:36 am to Martini
Buy Teets and don’t look back
Posted on 5/25/19 at 10:44 am to KyrieElaison
The red orange is usually a result of paprika, and usually to a smaller extent cayenne, being in the sausage.
This post was edited on 5/25/19 at 10:45 am
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