I'm thinking Italian or just plain pork. But I'm wondering how long it takes to boil them. I don't want to make them with the beans. I don't care about browning them either. How they look added to the bean mix doesn't mean much. I am thinking about making the beans by alone, then adding the boiled sausage afterwards along with some onion and bell pepper and garlic and parsley and cut up roma tomatoes, etc., sauteed in olive oil. It sounds like a stupid question and maybe it is, but I think boiling the sausage might reduce some of the fat, but not all the flavor. Again, I don't care about browning the sausage for this recipe, just how long to boil or simmer. I have no thermometer and have no intention of buying one. Thanks.

TJ

On Tuesday, November 21, 2017 at 7:04:04 PM UTC-6, wrote:
>
> I'm thinking Italian or just plain pork. But I'm wondering how long it takes to boil them. I don't want to make them with the beans. I don't care about browning them either. How they look added to the bean mix doesn't mean much. I am thinking about making the beans by alone, then adding the boiled sausage afterwards along with some onion and bell pepper and garlic and parsley and cut up roma tomatoes, etc., sauteed in olive oil. It sounds like a stupid question and maybe it is, but I think boiling the sausage might reduce some of the fat, but not all the flavor. Again, I don't care about browning the sausage for this recipe, just how long to boil or simmer. I have no thermometer and have no intention of buying one. Thanks.
>
> TJ
>
>
If they're Italian sausages I always poke holes in the casings to let
a lot of the fat drain out. What kind are you cooking?

On Tuesday, November 21, 2017 at 8:11:42 PM UTC-5, wrote:

> If they're Italian sausages I always poke holes in the casings to let
> a lot of the fat drain out. What kind are you cooking?


Not sure yet. I am a prepper more than a cook. For example, sometimes I'll buy a bucket of Wendy's chile and add things to it. I will saute onion, green pepper, jalapeno, mushrooms, and roma tomatoes in olive oil then add it to the bucket of chile. I will make some rice to last 6 days, same as the chile mix will last, and I will eat it every day. I also broil or buy pre cooked chicken or pork at Whole Foods to cut up a bit and add to the mix each day. I am not touting Wendy's chile, but I used that recipe of mine as an example of my prepping method. Some people say they can't eat the same thing 6 days in a row, yet they eat sausage or bacon with eggs every day. I like the prepping method. If a mistake is made and things don't turn out so good it's just for one day. The base, which is the chile or the beans I'll make, that will be good and will be used every day, but what is added can be switched up day to day. I like the prepping method.

I want to saute a similar spice mix for the beans and boiled or simmered sausage. As to what kind I'm using, I think I'll go with sweet Italian. But I also like regular pork sausage. I agree about poking holes in. I am not anti fat, anti sugar, anti salt, or any of that - but I do like to keep it to a minimum sometimes. Like when I make the Wendy's mix, I know there's a lot of salt in it, so I don't add any.

I will poke holes in the sausage. I want the casings on. But my question is, at a low simmer, how long should I cook the sausage? Also, when the mix is made and put in the fridge to be brought out each day I put it in a bowl and add some rice in the middle, on top, and put a paper towel over it and microwave it for 3 minutes or so. So I don't think I'll have to cook the sausage to death. So, in your opinion, what is a safe time for cooking the raw sausage? Every day when the bean and veggie mix is brought out I add however much sausage I want to the individual plate, I don't put it in all at once. I gauge what I eat. My uncle used to call me "the measuring man."

Thanks for your response and any to come after this. Yes, I think I'll be using Italian sweet sausage or regular pork, uncooked of course, and they will be thick juicy ones, not the small links.

TJ

On Wednesday, November 22, 2017 at 4:54:57 PM UTC-6, wrote:
>
> I will poke holes in the sausage. I want the casings on. But my question is, at a low simmer, how long should I cook the sausage?
>
At a low simmer I would cook them about 30 minutes.
>
> Also, when the mix is made and put in the fridge to be brought out each day I put it in a bowl and add some rice in the middle, on top, and put a paper towel over it and microwave it for 3 minutes or so. So I don't think I'll have to cook the sausage to death. So, in your opinion, what is a safe time for cooking the raw sausage? Every day when the bean and veggie mix is brought out I add however much sausage I want to the individual plate, I don't put it in all at once. I gauge what I eat. My uncle used to call me "the measuring man."
>
Usually, when I heat up something along that line I will do also heat it
up for about 3 minutes or so but at a reduced power. Maybe 60% power.
>
> Thanks for your response and any to come after this. Yes, I think I'll be using Italian sweet sausage or regular pork, uncooked of course, and they will be thick juicy ones, not the small links.
>
> TJ
>
If you feel like it, after those sausages have simmered until done,
throw them in a hot skillet for just a few minutes for a bit of
browning. Will improve the taste and crisp up the skin.

On Wednesday, November 22, 2017 at 7:29:04 PM UTC-5, wrote:

> At a low simmer I would cook them about 30 minutes.

> Usually, when I heat up something along that line I will do also heat it
> up for about 3 minutes or so but at a reduced power. Maybe 60% power.

> If you feel like it, after those sausages have simmered until done,
> throw them in a hot skillet for just a few minutes for a bit of
> browning. Will improve the taste and crisp up the skin.


Thanks, I'm going to make the beans and sausage early next week. I'm still eating the 6 day spread I made Wednesday. I won't go into it, but it's pretty good.

Now, as for browning the sausage, I won't argue it might taste better that way, but I'll be using it in the beans (either great northern or kidney, always done to near mush), so I'll probably pass on the browning because I'm a lazy guy and I'll have less pan to wash. Appreciate the advice though.

Now speaking of beans, I have a very simple recipe my Arab grandparents used to make. It is not found in most Arab cook books because it came from Arabs who landed in Brazil back in the 20s or so. It's so simple it's incredible. My grandmother used clarified butter for almost all cooking. I use the bottled type from Trader Joe's. Regular butter is ok too. Below is the recipe, and the bean to meat ratio can stay regardless of the amount you make.

5 ingredients only:

Kidney beans (the light red ones)
Beef roast
Butter
Garlic
Dried Mint

Also rice, which I don't include as an actual ingredient. Instructions below:

Put 1 pound light kidney beans in a big pot with a 1 pound roast - chuck or sirloin is good. My grandmother used lamb. Too hard to find, so I go with beef.

Cover with 6 cups of water and bring to a boil. Lower and cover and simmer for 2 to 3 hours, checking on it now and then. My grandmother let the meat sit in the beans all the way till it was breaking apart, which was great - but I take the meat out at about the 2 hour mark because I want to add it daily to the finished product.

This is so easy and simple it's incredible. While the beans are cooking, take a bunch of raw garlic and mince it well. The amount is up to you. When the beans are done, put them on the back burner and get out a skillet. In the skillet put 4 tablespoons of butter and melt it down. Add the garlic and stir for about 5 minutes. Keep your eyes on it so it does not brown. It will ruin the mix.

When the garlic and butter mix is done, add it to the beans along with a good palm-ful of dried mint. Stir the mint and butter and garlic mix into the beans and that's it. Put on rice and eat. Since I do the prep thing I don't make the rice every day or eat it traditional style with the beans over the rice. I cut up some meat each day along with maybe some spinach or parsley, which is not necessary but adds nutrition and does not destroy the flavor. I put the beans, spinach, and meat, in a bowl and place a handful of cooked rice in the center. I cover the bowl and micro for 3 minutes. And that's it. One day for cooking, 7 meals overall with little or no work.

Oh, one more thing, I agree with you on the micro power, but my unit is cheap and not so powerful. So when it comes to using the micro it's up to whoever owns it and knows it. Thanks for your post.

Now,

wrote in rec.food.cooking:

> On Wednesday, November 22, 2017 at 7:29:04 PM UTC-5,
> wrote:
>
> > At a low simmer I would cook them about 30 minutes.
>
> > Usually, when I heat up something along that line I will do also
> > heat it up for about 3 minutes or so but at a reduced power. Maybe
> > 60% power.
>
> > If you feel like it, after those sausages have simmered until done,
> > throw them in a hot skillet for just a few minutes for a bit of
> > browning. Will improve the taste and crisp up the skin.
>
>
> Thanks, I'm going to make the beans and sausage early next week. I'm
> still eating the 6 day spread I made Wednesday. I won't go into it,
> but it's pretty good.
>
> Now, as for browning the sausage, I won't argue it might taste better
> that way, but I'll be using it in the beans (either great northern or
> kidney, always done to near mush), so I'll probably pass on the
> browning because I'm a lazy guy and I'll have less pan to wash.
> Appreciate the advice though.
>
> Now speaking of beans, I have a very simple recipe my Arab
> grandparents used to make. It is not found in most Arab cook books
> because it came from Arabs who landed in Brazil back in the 20s or
> so. It's so simple it's incredible. My grandmother used clarified
> butter for almost all cooking. I use the bottled type from Trader
> Joe's. Regular butter is ok too. Below is the recipe, and the bean
> to meat ratio can stay regardless of the amount you make.
>
> 5 ingredients only:
>
> Kidney beans (the light red ones)
> Beef roast
> Butter
> Garlic
> Dried Mint
>
> Also rice, which I don't include as an actual ingredient.
> Instructions below:
>
> Put 1 pound light kidney beans in a big pot with a 1 pound roast -
> chuck or sirloin is good. My grandmother used lamb. Too hard to
> find, so I go with beef.
>
> Cover with 6 cups of water and bring to a boil. Lower and cover and
> simmer for 2 to 3 hours, checking on it now and then. My grandmother
> let the meat sit in the beans all the way till it was breaking apart,
> which was great - but I take the meat out at about the 2 hour mark
> because I want to add it daily to the finished product.
>
> This is so easy and simple it's incredible. While the beans are
> cooking, take a bunch of raw garlic and mince it well. The amount is
> up to you. When the beans are done, put them on the back burner and
> get out a skillet. In the skillet put 4 tablespoons of butter and
> melt it down. Add the garlic and stir for about 5 minutes. Keep
> your eyes on it so it does not brown. It will ruin the mix.
>
> When the garlic and butter mix is done, add it to the beans along
> with a good palm-ful of dried mint. Stir the mint and butter and
> garlic mix into the beans and that's it. Put on rice and eat. Since
> I do the prep thing I don't make the rice every day or eat it
> traditional style with the beans over the rice. I cut up some meat
> each day along with maybe some spinach or parsley, which is not
> necessary but adds nutrition and does not destroy the flavor. I put
> the beans, spinach, and meat, in a bowl and place a handful of cooked
> rice in the center. I cover the bowl and micro for 3 minutes. And
> that's it. One day for cooking, 7 meals overall with little or no
> work.
>
> Oh, one more thing, I agree with you on the micro power, but my unit
> is cheap and not so powerful. So when it comes to using the micro
> it's up to whoever owns it and knows it. Thanks for your post.
>
> Now,

Hi Jaz,

I like generally the recipe but the mint simply feels wrong to me?
Different traditions likely there.

--

On Wed, 22 Nov 2017 20:07:01 -0800 (PST), wrote:

> Now, as for browning the sausage, I won't argue it might taste
> better that way, but I'll be using it in the beans (either great
> northern or kidney, always done to near mush), so I'll probably
> pass on the browning because I'm a lazy guy and I'll have less pan
> to wash. Appreciate the advice though.

It takes 10-12 seconds to wash a pan that going to be used to make
something you're going to eat for 6 days taste better. You really are
a lazy ****. This is why I didn't and wont even try and answer of
your cooking questions.

-sw

On 11/22/2017 7:29 PM, wrote:
> On Wednesday, November 22, 2017 at 4:54:57 PM UTC-6, wrote:
>>
>> I will poke holes in the sausage. I want the casings on. But my question is, at a low simmer, how long should I cook the sausage?
>>
> At a low simmer I would cook them about 30 minutes.
>>
>> Also, when the mix is made and put in the fridge to be brought out each day I put it in a bowl and add some rice in the middle, on top, and put a paper towel over it and microwave it for 3 minutes or so. So I don't think I'll have to cook the sausage to death. So, in your opinion, what is a safe time for cooking the raw sausage? Every day when the bean and veggie mix is brought out I add however much sausage I want to the individual plate, I don't put it in all at once. I gauge what I eat. My uncle used to call me "the measuring man."
>>
> Usually, when I heat up something along that line I will do also heat it
> up for about 3 minutes or so but at a reduced power. Maybe 60% power.
>>
>> Thanks for your response and any to come after this. Yes, I think I'll be using Italian sweet sausage or regular pork, uncooked of course, and they will be thick juicy ones, not the small links.
>>
>> TJ
>>
> If you feel like it, after those sausages have simmered until done,
> throw them in a hot skillet for just a few minutes for a bit of
> browning. Will improve the taste and crisp up the skin.
>
Yep, Italian sausage in the casing (tasty for sure) definitely benefits
from a bit of browning.

Jill

On Thu, 23 Nov 2017 11:16:03 -0500, jmcquown >
wrote:

>On 11/22/2017 7:29 PM, wrote:
>> On Wednesday, November 22, 2017 at 4:54:57 PM UTC-6, wrote:
>>>
>>> I will poke holes in the sausage. I want the casings on. But my question is, at a low simmer, how long should I cook the sausage?
>>>
>> At a low simmer I would cook them about 30 minutes.
>>>
>>> Also, when the mix is made and put in the fridge to be brought out each day I put it in a bowl and add some rice in the middle, on top, and put a paper towel over it and microwave it for 3 minutes or so. So I don't think I'll have to cook the sausage to death. So, in your opinion, what is a safe time for cooking the raw sausage? Every day when the bean and veggie mix is brought out I add however much sausage I want to the individual plate, I don't put it in all at once. I gauge what I eat. My uncle used to call me "the measuring man."
>>>
>> Usually, when I heat up something along that line I will do also heat it
>> up for about 3 minutes or so but at a reduced power. Maybe 60% power.
>>>
>>> Thanks for your response and any to come after this. Yes, I think I'll be using Italian sweet sausage or regular pork, uncooked of course, and they will be thick juicy ones, not the small links.
>>>
>>> TJ
>>>
>> If you feel like it, after those sausages have simmered until done,
>> throw them in a hot skillet for just a few minutes for a bit of
>> browning. Will improve the taste and crisp up the skin.
>>
>Yep, Italian sausage in the casing (tasty for sure) definitely benefits
>from a bit of browning.
>
>Jill

I thought the recommended way to cook sausages was to put a bit of
water in the pan (1/4 inch maybe) put the sausages in on medium, cook
and turn until the water is gone, sausages are firm and browned. Not
sure where I picked that up
Janet US

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On Fri, 24 Nov 2017 15:51:29 GMT, "l not -l" > wrote:

>
>On 24-Nov-2017, wrote:
>
>> On 11/24/2017 12:03 AM, Sqwertz wrote:
>> > On Wed, 22 Nov 2017 20:07:01 -0800 (PST),
>> > wrote:
>> >
>> >> Now, as for browning the sausage, I won't argue it might
>> >> taste
>> >> better that way, but I'll be using it in the beans (either
>> >> great
>> >> northern or kidney, always done to near mush), so I'll
>> >> probably
>> >> pass on the browning because I'm a lazy guy and I'll have
>> >> less pan
>> >> to wash. Appreciate the advice though.
>> >
>> > It takes 10-12 seconds to wash a pan that going to be used to
>> > make
>> > something you're going to eat for 6 days taste better. You
>> > really are
>> > a lazy ****. This is why I didn't and wont even try and
>> > answer of
>> > your cooking questions.
>> >
>> > -sw
>> >
>>
>> TJ has always been proud of his laziness. If I was going to
>> make beansAndouille
>> in the pan right after the sausage, no reason to clean it. The
>> fond
>> would add some flavor. Make it easier to clean when all is
>> done.
>+1 Why lose all that flavor.
>
>However, it would never have crossed my mind to boil any kind of
>sausage, except crappy hot dogs, which I haven't had in years.
>But, I do use smoked shanks, or similar, in many kinds of beans,
>browning them, then adding water to deglaze then cook the beans.
>With red beans, I add coins of Andouille after the beans have
>cooked. The closest I've come to boiling sausage is adding
>Polish sausage to cabbage, simmering/braising it until warmed
>through.

Not boil! Slow simmer!

On Friday, November 24, 2017 at 6:00:52 PM UTC-5, Sheldon wrote:

> Not boil! Slow simmer!


Words, words, words. Ok, I meant simmer. Of course I'm not going to boil them to death. Sorry for using the wrong word. Do I get a pardon or will I be taken out and shot at dawn?

TJ

l not -l wrote:
>
> On 24-Nov-2017, wrote:
>
> > On Friday, November 24, 2017 at 6:00:52 PM UTC-5, Sheldon
> > wrote:
> >
> > > Not boil! Slow simmer!
> >
> >
> > Words, words, words. Ok, I meant simmer. Of course I'm not
> > going to boil them to death. Sorry for using the wrong word.
> > Do I get a pardon or will I be taken out and shot at dawn?
> >
> > TJ
> Flogging seems an adequate punishment.

I'd shoot him at dawn. ;-D

On Saturday, November 25, 2017 at 10:39:17 AM UTC-5, Gary wrote:
> l not -l wrote:
> >
> > On 24-Nov-2017, wrote:
> >
> > > On Friday, November 24, 2017 at 6:00:52 PM UTC-5, Sheldon
> > > wrote:
> > >
> > > > Not boil! Slow simmer!
> > >
> > >
> > > Words, words, words. Ok, I meant simmer. Of course I'm not
> > > going to boil them to death. Sorry for using the wrong word.
> > > Do I get a pardon or will I be taken out and shot at dawn?
> > >
> > > TJ
> > Flogging seems an adequate punishment.
>
> I'd shoot him at dawn. ;-D


Reminds me of a joke. Three European slave traders are captured by an African tribe. The Chief tells them they have been found guilty and may choose as punishment either Death or Ogee. The first guy chooses Ogee. "I don't want to die", he says.

The two awaiting their turn to decide their fates are up all night listening to the first guy's scream as the entire tribe takes turns screwing the first guy up the ass till the break of dawn.

The second guy is then offered the same decision as the first - "Death or Ogee."

"Oh God, that sounded awful last night", he says, "but I don't want to die." He chooses Ogee and the night is filled with his screams, going on even longer than the first guy's agony.

The following day the Chief approaches the sole remaining slave trader and asks the same question: "Death or Ogee?" As a result of listening to two nights of endless screaming he decides to go with death.

"I choose death", he tells the Chief.

"Very well", says the Chief - "Death - by 'Ogee'............!"


Your flogging vs execution comment reminded me of that joke.

TJ