So what do you do with these? They get pretty small after a while.

So what do you do with these? They get pretty small after a while.

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  1. 1 month ago
    Anonymous

    Char them with some EVOO in a pan. Throw in an onion and fill pan with a beer. Poke some tiny holes in the sausages to prevent explosion. Bring to boil then simmer for 15min or until done while covered.

    • 1 month ago
      Anonymous

      >Char them with some EVOO in a pan.
      Use clarified butter or a neutral oil. Bacon fat would work really well. There's no reason to make your brats taste like olives.

      • 1 month ago
        Anonymous

        EVOO is pretty neutral isnt it?
        the light oil at the start is just so the skin doesnt stick
        i find usually for the hot sausages at some point that stuff bursts/leaks and youve got a nice hot porky oil lubing the pan anyways

        • 1 month ago
          Anonymous

          That pan lube is great for cooking eggs.

        • 1 month ago
          Anonymous

          No way. Olive oil has a pretty distinct flavour, somewhat floral and a little bitter, and the good quality ones can be a touch peppery. I've been using ghee as a common pan lube recently, it's also not neutral because it's a touch nutty, but it would clash less than olive. Granted, the brat is so rich it would likely overwhelm the olive oil taste.

          • 1 month ago
            Anonymous

            >flavour
            Stopped reading right there
            Gonna rub olive oil all over muh dick before plappin' your mom

            • 1 month ago
              Anonymous

              >I spell words like a 5 year old

              • 1 month ago
                Anonymous

                he clocked you as a Europoor because you put the letter U in words where Americans don't.

      • 4 weeks ago
        Anonymous

        >don't add olive oil! eew!
        >add this slop grease with added carcinogens instead
        I can picture the grotesquely bloated hands that struggled to type out this post.

    • 4 weeks ago
      Anonymous

      >onion
      id throw in garlic with mine but theyre not italian sausages

  2. 1 month ago
    Anonymous

    I throw those in the toaster oven they come out pretty good.

  3. 1 month ago
    Anonymous

    cook them in a 475 oven in a shallow pan, with about a half inch of water till they've been between 185-200 for a few minutes and most of the water is evaporated, they'll be perfectly cooked with some decent color on the top side, and will keep in the fridge for about 5 days up to a week so you can use them to reheat for whatever very easily

  4. 1 month ago
    Anonymous

    You cut them at the very end and squeeze out the seasoned meat into a pan, cook with ground beef (or not) add sauce, chop up, then use it for layering lasagna.

    • 4 weeks ago
      Anonymous

      I kneel

  5. 1 month ago
    Anonymous

    I chop them up then add some peppers and share them with hot chicks.

  6. 1 month ago
    Anonymous

    Bell pepper
    Onion
    Potato
    Broth
    Cream
    Spinach
    Parmesan

    Directions: cook in skillet

    • 1 month ago
      Anonymous

      Maybe add some hot peppers also like jalapenos, habaneros and serranos.

  7. 1 month ago
    Anonymous

    I do them two ways.
    First is get some long bread rolls, then put 2 sausages into a pan with some capsicum, onion and tomato (or pasta sauce), then right at the end I add some cheese to the sauce and put them in the roll and eat.
    Second is get a big pot, put in a can of tinned tomato, potato, onion, canned white beans, and season with smoked paprika & pepper. Cut the casing off the sausages and tear/cut them into chunks (these I'd probably use 3 or 4 chunks per sausage), bring it to a boil then simmer it for 40 minutes.

  8. 1 month ago
    Anonymous

    Reach the G-spot.

    • 1 month ago
      Anonymous

      Maybe use a big ol bananna for that

      • 1 month ago
        Anonymous

        That's not a flattering ass.

        • 1 month ago
          Anonymous

          I’m sure it looks great flopping back onto a dick

        • 1 month ago
          Anonymous

          Ah I can see that your tastes align with African American gentlemen. Twerk away

  9. 1 month ago
    Anonymous

    How many pounds is that? Seems like the only good deal in Costco.
    Rotisserie chicken and its byproducts don't count.

  10. 1 month ago
    Anonymous

    i slice them into disks and pan fry, then add julienned onions to the hot grease and move it to a pot and make a soup with cumin and guajillo peppers as the dominant spices. just before it's done i add beans, a carb (egg noodles this time), and a cheddar mornay sauce. weird mix between a chili and a chowder, completely rootless slop, but it's good. wa la

    • 1 month ago
      Anonymous

      They’re not even trying with that allergen list, those sausages only have 8 ingredients but apparently 12 potential additional allergens.

      Beans give it an odd look but I bet that’s delicious.

      • 1 month ago
        Anonymous

        >They’re not even trying with that allergen list, those sausages only have 8 ingredients but apparently 12 potential additional allergens.
        spices implies multiples, and the rest are likely just possible cross-contaminants from the production facility

      • 1 month ago
        Anonymous

        navy beans would have looked better but not what i had on hand. it's not too far off from a white chili, just with spicy sausage instead of chicken. worth a try

  11. 1 month ago
    Anonymous

    Cram em

  12. 1 month ago
    Anonymous

    I throw it in the garbage and yell at my mom until she goes back and actually gets bratwurst like I told her originally. Yes I know it's exactly the same, but it's actually not. I stopped trying to argue with her. Throwing it in the garbage and yelling is the only thing the stupid b***h understands.

  13. 1 month ago
    Anonymous

    I gut them, and make a spicy italian sausage pasta dish with it

  14. 1 month ago
    Anonymous

    Cut open the casings and scrape out the meat. Add breadcrumbs and herbs and minced garlic. Cut red, green, and yellow peppers in half and clean out the seeds, then stuff with the meat mixture. Bake at 350 for an hour.

  15. 1 month ago
    Anonymous

    use them to make porkolt, you'll thank me later

  16. 1 month ago
    Anonymous

    mmm crustaceans

    • 1 month ago
      Anonymous

      I got your crusty crabstations right under my balls!

  17. 1 month ago
    Anonymous

    Sous vide at 160 for an hour. Char on a grill. Eat on a split top brioche bun with onions and pepper’s sautéed in evoo.

  18. 1 month ago
    Anonymous

    You can also remove the casings and fry the meat in evoo, addin garlic, chili flakes and rapini, deglaze with dry white wine, finish with mascarpone and lemon zest. Toss with orecchiette and garnish with parsley.

  19. 1 month ago
    Anonymous

    Perfect shape and size for cramming

  20. 1 month ago
    Anonymous

    Grill them and eat them

  21. 1 month ago
    Anonymous

    make a sunday gravy with em

  22. 1 month ago
    Anonymous

    Set them on a cookie sheet and oven bake them
    Boil a pound of angel hair
    Heat a big jar of store bought alfredo sauce
    Bone apple teat

  23. 1 month ago
    Anonymous

    Pork soup with beans and sausage and spinach.

  24. 1 month ago
    Anonymous

    algio e pepe e sosigio

    • 1 month ago
      Anonymous

      ignore the cheese, i had to grate it with a steamer basket

      • 1 month ago
        Anonymous

        After photoshopped fork, nothing will seem out of ordinary to me.

  25. 1 month ago
    Anonymous

    Check to see if they are still good. It looks like your sausages have been sitting on that counter since 22Jan2020.

    • 1 month ago
      Anonymous

      ur supposed to age ur sausage dumass thats how they make salami

  26. 1 month ago
    Anonymous

    bake at 450 (watch them dumbshit)
    fry onions and green peppers
    melt mozzarella and parm onto a sub roll
    slice sausages lengthwise and assemble

  27. 1 month ago
    Anonymous

    I like to cram them up my ass

  28. 1 month ago
    Anonymous

    Fry some onions and garlic in the pan. Through in some Jar sauce. Brown the sausages before hand and finish them in the sauce while it simmers over the course of 1 or 2 hours.

  29. 1 month ago
    Anonymous

    Throw them to some stray dogs and cats, they have to eat too.

  30. 1 month ago
    Anonymous

    If carrots then you can feed them to your horses or donkies.

  31. 1 month ago
    Anonymous

    >So what do you do with these? They get pretty small after a while.
    Freeze more than I'll cook in one meal. In fact, I'd be getting a simple 4 pack, since they are much better not frozen unless you're making a feast for a party.

    For "hot" style, you need to prick the skins to prevent bursting, then gently poach them in a bit of beer first, get them well done, then you move them to the grill to finish the skins til crispy browned. Lots of grilled onions and peppers go on top of the toasted bun. Your call to keep them seasoned with the beer and peppers, or to had some heated marinara sauce to the dog.

    Sweet italian sausage is more flexible, goes into pasta dishes, tops pizza, goes into sauce. i have a autumn favorite recipe that uses sweet sausage, removed from the casings and browned in chunks, canned pumpkin puree as the pasta sauce, swirl of cream, grate of nutmegm fresg sage and lots of funky sheep's milk romano to finish. The softer the pasta, the better.

  32. 1 month ago
    Anonymous

    fry them up and eat with mustard

  33. 1 month ago
    Anonymous

    Put em in the oven with peppers, onions, and marinara and serve with crusty bread. Wall-ah.

  34. 1 month ago
    Anonymous

    diarrhea and parasites

  35. 1 month ago
    Anonymous

    Looks like the Predator

  36. 1 month ago
    Anonymous

    Devilled sausages but more of a spicy Italian style.

  37. 1 month ago
    Anonymous

    girl sausig

    • 4 weeks ago
      Anonymous

      Frick off with that troony shit.

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