@47ce6ec1
#food #upf
Those things aren't even sausages. Talk about ultra-processed. Mystery meat in a plastic sleeve, one type different from another only by the synthetic ("natural") flavourings. All hot dog texture.
We are lucky to have a store nearby that actually grinds meat and makes real sausage of many types. And we make some at home. There is also a wonderful "sausage man" at local farm markets.
I guess it helps to be as old as dirt, to know what sausage should actually taste like.
@47ce6ec1
If it doesn't stink and isn't slimy, then probably OK. I'd make sure the outside especially is well seared.
Or, to mitigate any risk, cook it really well, like a pot roast sort of thing.
@47ce6ec1
Chuck is good grilled and served very rare (IMO anyway), but that would be tricky with a piece this big and thick. Might cut it width-wise into a couple of steaks.
Pot roast is the traditional way...long slow cook to make it just pull apart. That tastes good, but I don't like it if it gets fibrous.
If you do sous vide, 24 hours at 57°C or 135°F makes it very nice. I did one recently seasoned with rosemary & thyme from garden, a little onion and garlick, salt and pepper--great!
@47ce6ec1
I remember fishing for eels with my father and uncles in NJ back around 1950. Grandma did peel off the eel skins in just exactly this way!
And were those eels delicious!
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