During the time I was waiting to learn whether
their Bavarian Bratwurst was going to be recalled,
I tried their Chicken Breakfast Sausages, and
they're great!

But I wanted something to use in soup, because
I avoid pan frying. The Bavarian Bratwurst is
precooked, so I only had to slice it and toss it
in toward the end of cooking. The Chicken Breakfast
Sausages are raw, so not easy to slice and probably
would not do well poached in a soup.

The day before yesterday, I got the idea of frying
the sausages, then cutting them up for soup. That
may seem like a trvial insight, but I went for
weeks lamenting I couldn't use them in soup like
the Bavarian Bratwurst. Yesterday, I fried up
a whole package of them, and used a third of the
package for soup. They were great, even better
than the Bavarian Bratwurst. I used another third
for a pot that I finished a few minutes ago.
Great again! In fact, it was hard to resist eating
them cold before putting them in the soup.

I fried them dark brown on all sides. I was
surprised how much fat is rendered off. Toward
the end of cooking, a sticky residue accumulates
in the pan, probably caramelized sugar. That
makes it a little difficult to keep them from
sticking, but it's manageable. I see a lot of
these sausages in my future.

"Mark Thorson" > wrote in message
...
> During the time I was waiting to learn whether
> their Bavarian Bratwurst was going to be recalled,
> I tried their Chicken Breakfast Sausages, and
> they're great!
>
> But I wanted something to use in soup, because
> I avoid pan frying. The Bavarian Bratwurst is
> precooked, so I only had to slice it and toss it
> in toward the end of cooking. The Chicken Breakfast
> Sausages are raw, so not easy to slice and probably
> would not do well poached in a soup.
>
> The day before yesterday, I got the idea of frying
> the sausages, then cutting them up for soup. That
> may seem like a trvial insight, but I went for
> weeks lamenting I couldn't use them in soup like
> the Bavarian Bratwurst. Yesterday, I fried up
> a whole package of them, and used a third of the
> package for soup. They were great, even better
> than the Bavarian Bratwurst. I used another third
> for a pot that I finished a few minutes ago.
> Great again! In fact, it was hard to resist eating
> them cold before putting them in the soup.
>
> I fried them dark brown on all sides. I was
> surprised how much fat is rendered off. Toward
> the end of cooking, a sticky residue accumulates
> in the pan, probably caramelized sugar. That
> makes it a little difficult to keep them from
> sticking, but it's manageable. I see a lot of
> these sausages in my future.
>
>
I cook 2-4 Trader Jose's chicken sausages in the microwave in a cling
wrapped porcelein container for 3.33 minutes at a power level of 3. After
that I eat them, or use them in another dish. Trader Jose's chicken sausages
contain a lot of fat, and a lot of cholesterol. Don't think you're helping
your heart by eating them. Eat them because you like them. They're also
cheap!!!

Kent

On Sun, 13 Feb 2011 14:12:36 -0800, Mark Thorson >
wrote:

> During the time I was waiting to learn whether
> their Bavarian Bratwurst was going to be recalled,
> I tried their Chicken Breakfast Sausages, and
> they're great!
>
> But I wanted something to use in soup, because
> I avoid pan frying. The Bavarian Bratwurst is
> precooked, so I only had to slice it and toss it
> in toward the end of cooking. The Chicken Breakfast
> Sausages are raw, so not easy to slice and probably
> would not do well poached in a soup.
>
> The day before yesterday, I got the idea of frying
> the sausages, then cutting them up for soup. That
> may seem like a trvial insight, but I went for
> weeks lamenting I couldn't use them in soup like
> the Bavarian Bratwurst. Yesterday, I fried up
> a whole package of them, and used a third of the
> package for soup. They were great, even better
> than the Bavarian Bratwurst. I used another third
> for a pot that I finished a few minutes ago.
> Great again! In fact, it was hard to resist eating
> them cold before putting them in the soup.
>
> I fried them dark brown on all sides. I was
> surprised how much fat is rendered off. Toward
> the end of cooking, a sticky residue accumulates
> in the pan, probably caramelized sugar. That
> makes it a little difficult to keep them from
> sticking, but it's manageable. I see a lot of
> these sausages in my future.


Are you saying "Bavarian Bratwurst" is a chicken sausage? How
different is it from Aidells? I thought maybe you were talking about
a patty I could use for breakfast.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 13 Feb 2011 22:38:49 -0800, "Kent" >
wrote:

> Trader Jose's chicken sausages
> contain a lot of fat, and a lot of cholesterol. Don't think you're helping
> your heart by eating them. Eat them because you like them. They're also
> cheap!!!

Here's the thing I never understand about the "fat" argument.... when
the fat is cooked out of it, what's the problem? I'm not going to put
a straw into the fat and suck it up. My issue is when the fat is
cooked out, what's left is a lot less in volume.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Sun, 13 Feb 2011 22:38:49 -0800, "Kent" >
> wrote:
>
>> Trader Jose's chicken sausages
>> contain a lot of fat, and a lot of cholesterol. Don't think you're
>> helping
>> your heart by eating them. Eat them because you like them. They're also
>> cheap!!!
>
> Here's the thing I never understand about the "fat" argument.... when
> the fat is cooked out of it, what's the problem? I'm not going to put
> a straw into the fat and suck it up. My issue is when the fat is
> cooked out, what's left is a lot less in volume.
>
>
Quite a bit of the fat, including cholesterol, is left after cooking. As I
recall, a "portion" of 3 Trader Joe's chicken breakfast sausages has 60mg
cholesterol, almost 1/3 of your daily allotment, if you're trying to stay
below 200mg. I'd guess half of that stays behind after cooking, though I'm
no expert regarding that.

If you haven't tried them, and wish to microwave them take into account that
microwave energy "blasts" fat much more than water. I use a low power level
of 3.

Kent

On Mon, 14 Feb 2011 02:15:40 -0800, "Kent" >
wrote:

> If you haven't tried them

I haven't, but I'll look for them the next time I'm there. Thanks for
the head's up.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 14, 12:38*am, "Kent" > wrote:
> "Mark Thorson" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > During the time I was waiting to learn whether
> > their Bavarian Bratwurst was going to be recalled,
> > I tried their Chicken Breakfast Sausages, and
> > they're great!
>
> > But I wanted something to use in soup, because
> > I avoid pan frying. *The Bavarian Bratwurst is
> > precooked, so I only had to slice it and toss it
> > in toward the end of cooking. *The Chicken Breakfast
> > Sausages are raw, so not easy to slice and probably
> > would not do well poached in a soup.
>
> > The day before yesterday, I got the idea of frying
> > the sausages, then cutting them up for soup. *That
> > may seem like a trvial insight, but I went for
> > weeks lamenting I couldn't use them in soup like
> > the Bavarian Bratwurst. *Yesterday, I fried up
> > a whole package of them, and used a third of the
> > package for soup. *They were great, even better
> > than the Bavarian Bratwurst. *I used another third
> > for a pot that I finished a few minutes ago.
> > Great again! *In fact, it was hard to resist eating
> > them cold before putting them in the soup.
>
> > I fried them dark brown on all sides. *I was
> > surprised how much fat is rendered off. *Toward
> > the end of cooking, a sticky residue accumulates
> > in the pan, probably caramelized sugar. *That
> > makes it a little difficult to keep them from
> > sticking, but it's manageable. *I see a lot of
> > these sausages in my future.
>
> I cook 2-4 Trader Jose's chicken sausages in the microwave in a cling
> wrapped porcelein container for 3.33 minutes at a power level of 3. *
>
What kind of pig are you? Cooking sausages in the microwave is
ridiculous.
>
> Kent

--Bryan

On Mon, 14 Feb 2011 07:17:28 -0600 in rec.food.cooking, Sqwertz
> wrote,
>On Sun, 13 Feb 2011 14:12:36 -0800, Mark Thorson wrote:
>
>> I fried them dark brown on all sides. I was
>> surprised how much fat is rendered off.
>
>Why not save it and give it to Julie?

Julie wanted it for her cat. Several likely sausage ingredients,
like onion, are toxic to cats. I wouldn't want to give sausage
grease to my cat even after I read the ingredients, lest I made a
mistake. Uncontaminated chicken fat is plentiful.

On Feb 14, 12:10*pm, David Harmon > wrote:
> On Mon, 14 Feb 2011 07:17:28 -0600 in rec.food.cooking, Sqwertz
> > wrote,
>
> >On Sun, 13 Feb 2011 14:12:36 -0800, Mark Thorson wrote:
>
> >> I fried them dark brown on all sides. *I was
> >> surprised how much fat is rendered off.
>
> >Why not save it and give it to Julie?
>
> Julie wanted it for her cat. *Several likely sausage ingredients,
> like onion, are toxic to cats. *I wouldn't want to give sausage
> grease to my cat even after I read the ingredients, lest I made a
> mistake. *Uncontaminated chicken fat is plentiful.

Since when do cats eat sausage grease?

--Bryan

On Mon, 14 Feb 2011 11:11:21 -0800 (PST), Bryan
> wrote:

> Since when do cats eat sausage grease?

Probably since they've been allowed to jump on the counters.


--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
>
> Are you saying "Bavarian Bratwurst" is a chicken sausage? How
> different is it from Aidells? I thought maybe you were talking about
> a patty I could use for breakfast.

How did you leap to that conclusion?
Bavarian Bratwurst is pork, but having
similar length and diameter to Chicken
Breakfast Sausages. Nothing I said implies
that Bavarian Bratwurst is chicken.