 |
|
06-25-2011, 10:31 AM
|
#1
|
Assistant Cook
Join Date: May 2010
Location: Beer Capital, USA
Posts: 12
|
How To Crumble Pork Sausage?
Any preferred methods for crumbling pork sausage?
I often just crumble it while frying it in a pan (just like one would with ground beef), but it just doesn't like to crumble easily. I can rarely get it crumbled as fine as I like it to be. I usually end up with chunks as large as grapes.
Any ideas?
__________________
__________________
|
|
|
06-25-2011, 10:38 AM
|
#2
|
Master Chef
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,543
|
The higher fat content of the sausage does make it clump more. I use one of these Mix N Chop | Buy Quality Kitchenware at PamperedChef.com I know it's Pampered Chef but I've seen a similar tool at the store (I think it was Target but it may have been BB&B). It really helps. I usually let one side of the sausage get cooked then flip it over like a pancake then attack it with the chopper tool. That usually works fairly well.
__________________
__________________
I could give up chocolate but I'm no quitter!
|
|
|
06-25-2011, 10:44 AM
|
#3
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,441
|
Sausage meats are often not ground as finely so it's harder to break them down as much.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
06-25-2011, 10:44 AM
|
#4
|
Master Chef
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 6,234
|
The more you cook it, the dryer it gets, and the easier it is to crumble. Just drain off excess fat every once in a while to keep it relatively dry.
__________________
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
|
|
|
06-25-2011, 10:49 AM
|
#5
|
Head Chef
Join Date: Aug 2010
Posts: 1,737
|
I usually fully cook it then pulse it lightly in the food processor. If you go at it to vigorously you just end up with crumbs.
__________________
|
|
|
06-25-2011, 10:51 AM
|
#6
|
Executive Chef
Site Moderator
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
|
I generally use an old fashioned hand held chopper called a Kwik Kut chopper. It has a somewhat taller handle than a cookie cutter but it works well for crumbling sausage or hamburger as well as cutting biscuits and such. It has been around here forever it seems.
__________________
|
|
|
06-25-2011, 11:15 AM
|
#7
|
Chef Extraordinaire
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
|
Quote:
Originally Posted by PaulyWally
Any preferred methods for crumbling pork sausage?
I often just crumble it while frying it in a pan (just like one would with ground beef), but it just doesn't like to crumble easily. I can rarely get it crumbled as fine as I like it to be. I usually end up with chunks as large as grapes.
Any ideas?
|
I add about 1/4" or less water. The pork comes apart as finely as you want.
I then simmer it until cooked, drain and brown it.
__________________
If you can't see the bright side of life, polish the dull side.
|
|
|
07-14-2011, 11:52 AM
|
#8
|
Assistant Cook
Join Date: Jan 2011
Location: South Carolina
Posts: 6
|
Great idea without the need for extra gadgets. It probably also helps wash out excess fat making the sausage healthier.
__________________
|
|
|
07-14-2011, 11:56 AM
|
#9
|
Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
|
Healthy and sausage are two words that should never be used in the same sentence!
__________________
"Food is our common ground, a universal experience." - James Beard
|
|
|
07-14-2011, 07:11 PM
|
#10
|
Executive Chef
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,593
|
I always just let it cool enough to handle and crumble it with my fingers.
__________________
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|
Copyright 2002- Social Knowledge, LLC All Rights Reserved.
All times are GMT -5. The time now is 08:36 PM.