specific sausage style
from the picture, it'd struggle to deal with something like a cumberland or a boerewors, but maybe they're not standard bbq fair in Switzerland.
( icon for what usually happens when I get let loose on the bbq/braai )
With a bank holiday looming (in the UK and US at least) thoughts are turning to barbecues and the traditional burning-of-the-meat. However, retired Swiss engineer Gabriel Strebel (a man with way too much time on his hands) has put his skills to good use by devising a vaguely terrifying sausage spinner to avoid a blackened …
And from that referenced photo, it appears that the sausages have proper grill marks also. There is a certain break with tradition here that a certain number of the sausages need to be burned and thus given to the household lupine beast. I'm sure said "beast" will not be pleased...
The Reg image, that is not a sausage.
It looks like some reconstituted mechanically recovered chicken and pork sludge.
Yes folks those "Premium" ye olde oak hotdogs...yum yum...
"Hotdogs: Mechanically Separated Chicken (71%), Water, Pork (8%), Starch, Beef Collagen Casing, Salt, Pork Collagen, Smoke Flavouring, Pork Fat, Stabiliser (Triphosphates), Coriander, Dextrose, Spices, Hydrolysed Vegetable Proteins, Thickener (Guar Gum), Preservative (Sodium Nitrite), Spice Extract, Brine: Water, Smoke Flavouring"
My god, 200 sausages per hour? Even Elton john would struggle with that. Looking at the linked article I can safely ask what the f*ck are you smoking and why has she got a huge smile?
"The personal record of Gabriel Strebel? It is 34 tons grilled in two days. It was during the opening of the Gotthard railway tunnel."
That's one way to open a tunnel...
The sausages like the ones in the picture tend to be pretty flavourless*; charing the outside gives them a bit of flavour.
*Even after quite a few years living on the Swiss/German border, I still haven't grown to love their sausages. And don't get met started on Fleischkäse, which is kind of a solid pâte-like hunk of processed meat that is fried - the literal translation of the name is "meat cheese"...
What's wrong with Fleischkäse (Leberkäse)? It's great with brauner Butter (beurre noisette) and Kartoffelbrei (mashed potatoes for y'all Englishfolk).
A good Bratwurst is hard to beat, and it beats the crap 'sausages' you get in your average food van at British events... Cumberlands or good quality English sausages of various counties are smashingly good though. :-)
"Clearly a fellow with a fine shed of delights to work in."
Sheds are called 'stadel' around those parts - although more like a small, massively built, barn.
Our local butcher does a line in what look like small cumberlands pinned with a stick but the machine looks like it is designed for bratwurst or kalbsbratwurst
So the sausages are par-boiled, then? Because at that kind of temperature, if you start from raw by the time the interior is done, the outside will be incinerated.
Taking this to it's ultimate level of millennial must-haves, for sausages you'll need a sous-vide machine and this thing. Me, I use a $20 cast iron skillet.
On the list of useless kitchen gadgets, I'm not certain where this invention should be placed. Probably just under avocado and banana slicers and just above egg separators and the butter spreader.
Maybe not 200/hr "at home", but I need to make 80 or so in around 20 minutes several times per year. (It's nice to cook for mom & dad, my siblings & our spouses and all the grand-sprog occasionally!)
 I'll have ~300 going into the smokehouse on Friday night ... Catering a sunrise wedding breakfast reception on Saturday.
Yep. This thing must be built out of serious quality materials. Many steels melt or at least soften at only 1350C. The linked article also states that the fat is collected by dropping into cold water to prevent it smoking but surely the water would also boil away within seconds. Maybe that is why the inventor is also looking slightly charred compared to the woman who is presumably his wife.
Actually, I think the 1400 is only the theoretical temperature of the nichrome element. The actual cooking temperature is probably only 160-180ish. Still it does sound impressive if it will vaporize any flies attracted to the smell of cooking sausages.
"you'll need a sous-vide machine"
Round these parts that's a chilly pin and a thermometer :) frozen burger patties into warm water, add boiling water as needed.
It's a fantastically good way to cook a large amount of meat so it's tender, then pop it on a skillet, grill, BBQ, roasting pit, blowtorch etc, and serve. You can throw out a lot of meat in short time, which is what you need with flogging a sausage inna bun* to the hungry masses.
It's like a steam table. Way too much effort if you're prepping veg for less than 20 people. Massive time saver if you're doing it for 200+ covers. Sous vide for a dozen steaks? Overkill. Serving whatever portion of 250 wedding guests want steak, you might get the mains out to the stragglers before the head table finishes desert :)
The sausage sellers round these vaguely germanic parts often have a large (2-3m diameter) circular griddle that can be rotated, suspended above the coals
*copyright CMOT Dibbler
I'm not so sure - it looks like the sausages are on prongs, which would also be hot and so cook the insides as well. A bit like a baked potato with a skewer through it.
But instant sausages are not a new thing - look up the Presto Hot Dogger, which connected them to the mains. What? Of course it's safe, dear...
I cook most sausages kinda like pot-stickers. Cast iron skillet on high heat, 1/8 inch of water, add the sausages when it's simmering. Boil with lid on until the water evaporates and they start sizzling. Remove lid, turn down to medium & continue cooking, turning occasionally, until browned to taste. Remove to a warm place (200F oven works) and make gravy/veggies of choice in the drippings. There's a special place in one of the corners of hell for anyone who wastes sausage drippings ...
Look - first, young'uns, "chips" are not from potatoes. They* are Britain's finest. Grill a few extra to eat straight from the fridge, slightly shrivelled, the following day. Preferably with a slice of yesterday's toast which has absorbed all the butter. Best snack in the world.
Second, Walls's super size** - black on top and bottom. Sides optional. Wrapped in a slice of decent white bread with lashings of (melting) butter to compensate for the fat lost during the cooking process. Luxury!
* Sigh - kids today - "chipolatas".
** I hear you no longer have to pierce them with a fork?? What the hell is that??
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