LDL Chorizo Sausage

[Corky]

I made the sausage and chorizo recipes and found them to be dense and on the dry side also.  The next batch I peeled a medium apple and grated it into the sausage mix, voila! more the texture and more moist. I did not taste the apple, but they were good. I am going to mix 1/2 lean beef and 1/2 turkey breast for the next batch.
I love this LDL and experimenting with the recipes, Thanks to everyone for all the recipes and thanks to Roger Troy Wilson for listening to the Lord, when he called out for help for his weight problem and sharing with the rest of the world! Praise the Lord!
Corky

[LittlePrincess]

Poultry can certainly be tricky!  It's unsafe if not thoroughly cooked, but if it's overcooked by even a minute or two, it can be all dried out and tough. 
Little Mary

Hummmmmmmm!  I bet I'm cooking it to long.  Maybe I will try the apple mixed in and have better results.  *Hugs*  Thank you for the answer. 

(In Faith)  Little Princess

[Queenie]

Certified Food Service Manager... and yes, knowing the internal temperature is VERY important in gauging whether food is safe to consume.   

Although regular beef doesn't seem to be a big culprit, GROUND beef can be.  One pound of ground beef can be a combination of up to 100 different cows.  If only one of those cows "slips" off the hooks that they are hung on in the packing plant, and drops on contaminated ground and not washed off (sounds gross, but it happens), that one cow can contaminate 100's of pounds of hamburger.   The good news is, that heating that ground beef to 160-165 degrees will kill most bacteria.

And poultry should be cooked to 165-170 degrees.  If you don't have a meat thermomter and USE it.  Worth many times over what you'll pay for it.

I've had food poisoning twice in my life - once when I was 7 months pregnant with my daughter (23 years ago) and the last was almost 4 years ago.  Both times from poultry.  The last time I got it, I truly thought I was going to die - I can't even begin to describe how sick I was.

Here are some guidelines:


Beef
Roasts, Steaks & Chops
 
Rare
120° to 125°F
center is bright red, pinkish toward the exterior portion

Medium Rare
130° to 135°F
center is very pink, slightly brown toward the exterior portion

Medium
140° to 145°F
center is light pink, outer portion is brown

Medium Well
150° to 155°F
not pink

Well Done
160°F and above
steak is uniformly brown throughout


Ground Meat
160° to 165°F
no longer pink but uniformly brown throughout



Poultry

Poultry (Chicken & Duck)
165° to 170°F
cook until juices run clear


Turkey
NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.

165° to 170°F
juices run clear
leg moves easily

Stuffing (cooked along or in turkey)
165°F



Pork
Roasts, Steaks & Chops 
 

Medium
140° to 145°F
pale pink center

Well Done
160°F and above
steak is uniformly brown throughout

Sausage (raw)
160°F
no longer pink


Ham

Raw
160°F
 

Pre-cooked
140°F

[BigBen]

Just thought youse should know that Iron Chef Benny has a great idea with this chorizo.  I cooked some up in little pieces and put it on my mini mushroom pizzas to watch the game yesterday.  They were really good, U should try em.  Ben

[Grammasuz]

Just thought youse should know that Iron Chef Benny has a great idea with this chorizo.  I cooked some up in little pieces and put it on my mini mushroom pizzas to watch the game yesterday.  They were really good, U should try em.  Ben

I say IRON CHEF BENNY should invite us over and make this for the group!!!  YUM

[robnveronica]

Me too...or do you Deliver???!!! I'll take mine minus the Mushrooms please!
How soon can I expect that???

[EnJae]

Veronica;
You're going to have to make 'em yourself because if you don't want our Benny to use mushrooms he doesn't have anything to build the pizza on. Get busy and come up with your OWN crust sister!

[Grammasuz]

But grammasuz on the other hand LOVES mushrooms.  So Big Buff Ben, INVITE ME!!!

[robnveronica]

Welll....he couldve built on a wasa crisp, on a Corn thin (which we still can't find in a store before we decide if we really like them!!), or a tomato,  or something. I didn't read before how he made them...just knew it was some sort of a "pizza"  that  had yucky mushrooms!!!

[LittlePrincess]

I am appalled, aghast!!    There are people who actually DON'T love mushrooms???????  What is this world coming too?  LOL

Hey yall I have an idea and wondered if any of you thought it would work.  Don't people sometimes use zuchinni for the same reason as the apples?  To add moisture?  I would appreciate any information.

Buff Ben....you go boy!  Keep cookin till you have cooked yourself skinny! 

Okay that didn't sound right but you know what I mean.  LOL

(In Faith)  Little Princess

[LittlePrincess]

Just bringing this topic back to the top because I think it got lost in the bad spammer incident and I need cooking help!  LOL 


(In Faith)  Little Princess

[nyKath]

Zucchini sure are added to things for moisture, LP! Or shredded carrots. (think of carrot or zucchini breads....uh...maybe not! ....) Anyway, try those and/or adding in some more chopped sauteed onions. And mushrooms ALWAYS work in this house! I'll cook up an entire carton just to dump on my own salad! They are DA BOMB! ...Happy cooking! ...NYKath

[BigBen]

I didnt' see this before grammasuz.  Its easy to miss things sometimes.  Sure I will be happy to fly to California and cook some mushroom pizzas for U and just chorizo for veronica seeing she doesn't like mushrooms.  All U gotta do is send me an airplane ticket to California and some food to keep me going on the flight since I hear they don't feed you on planes these days.  Send it FedEx pleeeze.  Lots of food cuz it's a long flight.  Thx, BB

[abundantlyblessed]

Yucky mushrooms??? Shame on you Veronica! Mushrooms are awesome!  And Big Ben, my "son," thanks for the great idea for adding the chorizo as a topping to the "Mini Mushroom Pizzas."

For you mushroom haters, I just tried this which was rather like a "white pizza."  Put a corn thin on a plate, and top it with 6 or 7 fresh baby spinach leaves.  Top with some veggie mozarella slices (I use Soya Haas brand) and a thin slice of fresh tomatoes.  Microwave it until the cheese is bubbling.  Yum!  Add whatever other seasoning or toppings you want!

Little Mary

I tried making mini pizzas with corn thins once, and the sauce made the corn thin thoroughly soggy.  The center fell out of one or two.  Definately have to work on that one.

Michele

[Queenie]

Michelle,

Yes, I'm sure that the sauce would've made the corn thins fall apart... I don't think Mary used sauce.  White pizzas traditionally don't have sauce on them.  Before LDL, I used to make mini white pizzas on flour tortillas - just cheese, spices & pepperoni (I've given all my pepperoni away to my son!!).

When I finally get to the store and get some more corn thins, I think I will try it.

Carolyn

[Grammasuz]

I didnt' see this before grammasuz.  Its easy to miss things sometimes.  Sure I will be happy to fly to California and cook some mushroom pizzas for U and just chorizo for veronica seeing she doesn't like mushrooms.  All U gotta do is send me an airplane ticket to California and some food to keep me going on the flight since I hear they don't feed you on planes these days.  Send it FedEx pleeeze.  Lots of food cuz it's a long flight.  Thx, BB

Hmm I said INVITE ME, but I guess I could start checking out flights from there to here.  Only I can't remember where there is.  Lucky I can remember where HERE IS