Smoked Meats & Delicatessen
Long Beef Sausages for Hot Dog and Sandwich Menus
Matching bun and sausage, weight and diameter, what beef changes, comparing cooking methods, building a sandwich, cost and storage.
6 min read
Tags
sausage
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
23 articles
In this category
- Smoked Meats & Delicatessen
Bratwurst: A German Sausage at a Turkish Table
What bratwurst is, what being raw means, the spice profile, cooking methods, how the casing behaves, service, adapting it and storage.
5 min read
- Smoked Meats & Delicatessen
Pasta and Pizza Recipes With Italian Sausage
The spice profile, removing the casing, browning, pasta sauces, use on pizza, vegetable pairings, portions and storage.
5 min read
- Smoked Meats & Delicatessen
Hot Dogs With a Long Sausage: Choosing Bread and Sauce
The dimensions of a long sausage, the overhang problem, choosing bread and matching lengths, distributing toppings, sauces, cooking, service and takeaway.
5 min read
- Smoked Meats & Delicatessen
Building a Better Hot Dog: Bread, Sauce and Toppings
Cooking the sausage, the structure of the roll and warming it, controlling sogginess, sauce layers, toppings, the order of assembly, portions and takeaway.
5 min read
- Smoked Meats & Delicatessen
Using Cocktail Sausages in a Child's Diet
Size and choking risk, how to cut them, meat content and labels, sodium, how often, balancing the plate and alternatives.
5 min read
- Smoked Meats & Delicatessen
Why Bratwurst Splits on the Grill and How to Stop It
The physics of splitting, casing types, pre-poaching, grill temperature, why pricking is wrong, indirect heat and serving.
5 min read
- Smoked Meats & Delicatessen
Italian Sausage Versus Bratwurst
The origins of the two traditions, grind fineness, spice profiles, meat composition, cooking behaviour, casings, serving and uses.
5 min read
- Smoked Meats & Delicatessen
Smoked Sausage Versus Ordinary Sausage
The three effects of smoking, hot versus cold, smoke compounds, liquid smoke, colour and texture, shelf life, cooking behaviour and uses.
6 min read