Sausages need the sort of lubrication that pork readily supplies.
Be fully aware that these three unconnected ingredients really need to COOK: the sausages need to brown and splutter a bit, the mushrooms will release their juices (they can't help it) and then soak them back, vaguely browning themselves in the process and, importantly, shrinking to intensely flavoured disks.
To be honest, this definition need not concern British readers too much, because it's hard enough to get a decent hot dog over here, let alone a choice, though I have no reason to doubt my esteemed colleague Tony Naylor when he writes that all-beef hot dogs are "too tightly compacted, too meaty and … a bit dry … Sausages need the sort of lubrication that pork readily supplies".
Prof Tedder said sausages needed to be "caramelised" - cooked thoroughly - before eating to make sure they did not pose a health risk.
In fact, the process used to prepare fermented sausages needs more steps than our meat sample.
Aim for a ratio of around 50 50 bread-to-sausage, favouring the sausage if need be.
In addition, you need sausage casings and room to dry and store the sausages.
Improved slaughtering hygiene and good manufacturing practices for cured sausage products are needed to minimise the possibility of STEC surviving through the entire sausage production process.
Mr. Fernandez needed sliced sausage for tapas; French boudin is too mushy to slice, and Spanish is too tough.
Methods were exactly the same as in session 1, except that for the eye group, sausage was no longer needed to centre the dog in a sitting position in front of the experimenter, and the command 'watch' was no longer necessary, as dogs were highly motivated to attend to the experimenter after the clicker training for initiating eye contact.
