Thursday, January 19, 2012

How is Dan Doodle Sausage Made?

Dan Doodle sausage is historically a sausage that uses pig intestines as a natural casing. Because the sausage has to be cooked thoroughly before you eat it, test the internal temperature of the sausage with a meat thermometer to ensure safe cooking. When the internal temperature reaches 160 degrees Fahrenheit, the meat is safe to eat.


Refrigerate Dan Doodle sausage right away, and store it safely in the refrigerator for three to four weeks. If you want to extend the shelf life of your Dan Doodle sausage, wrap it in freezer-style plastic, seal it in an airtight container and freeze it for up to six months.


Pierce the casing of the sausage with a fork in three to four places, then submerge the sausage in a pot of boiling, lightly salted water. Let the sausage boil for 20 to 30 minutes. This cooking method will help reduce the fat content, boiling the fat away as it escapes from the holes in the casing. It is important to remember to pierce the casing, otherwise your sausage may explode in the water when the pressure builds inside the casing.


Cut the sausage in half-inch slices. Place a tablespoon of olive oil in a skillet, and heat it until it thins enough to coat the bottom of the pan. Place the slices of sausage in an even layer in the pan and cook until the bottom is golden brown. Flip and sear the opposite side as well. Make sure that the slices are heated completely before removing them from the pan.

Cooked with Greens

Cook Dan Doodle sausage with a pot of greens to add rich, smoky flavor to the greens. Pierce the casings with a fork before placing them into the boiling water with the greens. Cook them for 25 to 30 minutes -- or until the greens are fully cooked. Slice the sausage after cooking to serve alongside, or dice and toss it with the greens for serving.


Add a small amount of oil to a skillet, heating it to 350 degrees Fahrenheit. Cut 1/4-inch slices of the sausage. Then lay the slices in the oil, and fry them on one side for 5 minutes. Turn the sausage, and fry it on the other side for five additional minutes.

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