Can anyone explain to me why you never see smoked sausage or brats that have the casing seasoned. Or do i just live in a hole?
Can anyone explain to me why you never see smoked sausage or brats that have the casing seasoned. Or do i just live in a hole?
by stopitlikeacheeto
25 Comments
woodworkingguy1
Gah_Duma
Because, when you make the sausages, you can easily put the seasoning inside. Harder to put seasoning inside a brisket.
troby86
I just buy good sausage. Sounds like something someone who seasons the outside of their crawfish would do.
Dramatic_Mulberry274
Try habanero and mango brats. No need to season the casing.
BrettStah
Interesting idea! I would probably go with a salt-free rub, given how the inside of the sausage I typically cook is already pretty decently salted.
19Bronco93
While I won’t add seasoning to sausages I’ll always add it when I grill hotdogs, most people have never seen it before.
highergrinds
Interesting. Unless the seasoning has additional salt.
Dalton387
It’s already a highly seasoned product. You certainly can if you want.
lscraig1968
Because the seasonings on the inside of the skin. I dip it in mustard sometimes when I eat it does that count?
thedeafbadger
I don’t think there is necessarily a reason beyond potentially drying out the casing and the fact that the inside is already heavily and evenly seasoned. There is certainly no rule against it.
I’m sure whatever effect the seasoning has on the casing is minimal and would only be something you care about on a larger scale. Looking forward to the results!
Straight-Mortgage-29
I remove the casing, split the sausages down the center, flatten them out, and season to my liking.
Odd-Copy-8173
I used to until I noticed they tasted great without the outside seasoning too. Sometimes I’ll brush them with garlic butter.
Murdercyclist4Life
Because Earl Campbell hotlinks don’t need anything to be good
seppukucoconuts
Texas does a lot of smoked sausage. There’s a lot of smoked sausages throughout Europe. Smoked brats are a little rare but you’ll see them occasionally in Wisconsin.
Strange_Republic_890
It would be like putting salt and pepper on bacon before you cook it.
Miserly_Bastard
I scrub them with kosher salt in order to abrade and dry the casing during smoking. I’ve added fine coffee grounds too, occasionally, and that is good.
SlackerDS5
The seasoning mix used to make the sausages should be sufficient. Besides, you are mainly just adding salt to something that is already salty.
TalkingPundit
This guy put salt on a salt rocket.
tnasty38
I’m too busy removing the casing to season it
elguaco6
The seasonings are inside? Or am I living in a hole?
TheSmizzCommander
You can stick the seasoning up a cows ass, but wouldn’t you rather just take your butchers word for it?
SouthSideCountryClub
If it is a good brat it is perfectly seasoned
boosthungry
When I cook sausage my goal is to cook just slow enough that I don’t burst the casings and keep all the goodness inside.
Would adding salt and other things to the outside make it more or less likely to burst?
trashboatfourtwenty
I mean, I never see baby pigeons, but they *have* to exist, right?
stahlhammer
because the seasoning is inside the casing already
25 Comments
Because, when you make the sausages, you can easily put the seasoning inside. Harder to put seasoning inside a brisket.
I just buy good sausage. Sounds like something someone who seasons the outside of their crawfish would do.
Try habanero and mango brats. No need to season the casing.
Interesting idea! I would probably go with a salt-free rub, given how the inside of the sausage I typically cook is already pretty decently salted.
While I won’t add seasoning to sausages I’ll always add it when I grill hotdogs, most people have never seen it before.
Interesting. Unless the seasoning has additional salt.
It’s already a highly seasoned product. You certainly can if you want.
Because the seasonings on the inside of the skin. I dip it in mustard sometimes when I eat it does that count?
I don’t think there is necessarily a reason beyond potentially drying out the casing and the fact that the inside is already heavily and evenly seasoned. There is certainly no rule against it.
I’m sure whatever effect the seasoning has on the casing is minimal and would only be something you care about on a larger scale. Looking forward to the results!
I remove the casing, split the sausages down the center, flatten them out, and season to my liking.
I used to until I noticed they tasted great without the outside seasoning too. Sometimes I’ll brush them with garlic butter.
Because Earl Campbell hotlinks don’t need anything to be good
Texas does a lot of smoked sausage. There’s a lot of smoked sausages throughout Europe. Smoked brats are a little rare but you’ll see them occasionally in Wisconsin.
It would be like putting salt and pepper on bacon before you cook it.
I scrub them with kosher salt in order to abrade and dry the casing during smoking. I’ve added fine coffee grounds too, occasionally, and that is good.
The seasoning mix used to make the sausages should be sufficient. Besides, you are mainly just adding salt to something that is already salty.
This guy put salt on a salt rocket.
I’m too busy removing the casing to season it
The seasonings are inside? Or am I living in a hole?
You can stick the seasoning up a cows ass, but wouldn’t you rather just take your butchers word for it?
If it is a good brat it is perfectly seasoned
When I cook sausage my goal is to cook just slow enough that I don’t burst the casings and keep all the goodness inside.
Would adding salt and other things to the outside make it more or less likely to burst?
I mean, I never see baby pigeons, but they *have* to exist, right?
because the seasoning is inside the casing already