how do you get your sausage broken down into small pieces? I try to break mine down with the spatula or turner, but I end up getting bigger chunks...
I like to cook a butternut squash and sausage recipe - but I think it would be better if it would be the sausage was broken down. Any suggestions?
I like to cook my own dinner rolls and pizza dough....i figured out how get my pizza dough right - a tad bit more sugar...however, my rolls can still get "heavy"...any suggestions?
thank you!!
I cook the sausage at medium/low heat. It takes longer, but it seems to be less greasy.
boiling it? NEVER heard of that! Now that's an idea!
I've tried to break it down before I cook it - sorry - should've said that - I think I should probably use gloves..unless you smart ladies can tell me a trick to keep it from sticking to my fingers!!
thanks for the Taste Of Home link! I'll look it up!!
I would add water to the sausage and simmer for awhile, it's easier to break it down if it cooks longer and gets more tender. The rolls, no clue.
For the sausage, do you cook it on a low or high heat? I would lower the heat to see if that helps.
For wonderful, soft rolls, try this recipe:
http://www.tasteofhome.com/recipes/Pillow-Soft-Dinner-Rolls
Yum! If you mill your own wheat, I would use half milled/half white flour. If not, then follow the recipe as written.
Enjoy!
When I cook my sausage, I use a wooden spoon, and a fork. I break up the little chunks when I'm stirring it when it is cooking. I smash it, then I break it up with the fork and spatula. It's a pain!! Unfortunately, I don't do dough so I can't help you on that one. Care to share your butternut squash and sausage recipe??!
When cooking sausage I remove the casings and break them up with a potato masher!
A couple ways around this:
- remove the casings before cooking (if you have frozen sausage, the casing peels off really easily)
- buy sausage that's sold in 'chub' packages without casing
edited to add: also, some butcher shops and supermarkets with meat counters will sell bulk sausage (the sausage meat without casings) - you'll see it in the display case like any other meat, just tell them you want x number of pounds of it and they'll wrap it up like any other meat purchase.
I always remove the casings before I cook it. Then it's like hamburger. I've never had a problem breaking it down. I wouldn't boil it. Squash and butternut sound really good together!
not sure if it would work or not, but maybe use a whisk with the sausage to see if that helps to break it up. other than that, I knew a W. who boiled her hamburger meat when she was making taco's. It made for much less grease plus the meat was not big and chunky at all, it was more like you are describing how you would like. maybe you could boil it?
I've heard the same thing as Grandma T, if you cook it in a little water it breaks down really well. Then you can let the water cook off or drain it and brown it. My sister prefers to just cook hers the way you do and she uses this http://www.pamperedchef.com/ordering/prod_details.tpc?pro...= from Pampered Chef to break it apart.
As far as the rolls go, anytime I've had problems with bread being too heavy it's because it didn't rise properly. There is an ideal temperature range for your yeast and you can activate it by mixing the yeast with water at the right temp (just using a candy thermometer to measure). If your house is cold it might also make it harder for them to rise. I will sometimes turn my oven on to 200 while I mix up the bread and then turn it off and stick the dough in the oven (off) to rise.
I always get bulk pork sausage ( the kind you slice and fry for breakfasts) , they come in diffrent flavors and are much cheaper than sausages. Then I just first break them up with my spoon and even take a tater masher to it if needed.
I break it up before I brown it.
Argh! don't boil it! Sure you won't have big chunks but you won't have any flavor either. :(
