Reddit mentions: The best sausages

The 100% best solution is to have a propane burner along with a High Pressure Hose so that you can use normal propane tanks that you'd get for your grill. Then keep maybe 3 of those full and ready to go and that will maintain your ability to use your stocks for a good while. (Note: I didn't dig too deep into direct compatibility of those two items. I just listed them as an example so you could see what I was talking about.)

Barring that... it's a question of shelf life vs cost. Obviously MRE's would be one of the better options, but they're pricey and it's best to store them in cool environments which may not be doable for everyone. Mainstay 2400 Bars are available at Walmart for $5 apiece and are fantastic for BOB's due to their hardiness, but surviving on those for any length of time would probably be miserable.

Dropping into normal foods... yeah, a well stocked and rotated pantry is the way to go.

• Peanut Butter is high calorie, flavorful, and a thing most people can use regularly anyway. If you have forewarning you can try to snag extra bread from the grocery store. Barring that, YouTube how to make bread and get busy in the days leading out to the outage. I think whole wheats tend to last a bit longer, and I think things like wrapping the loaf in cling wrap then sealing it in Tupperware can help, but I'm not a baker so I can't say for sure.
  
  
• Canned meats are a good call as the next in lineup. Tuna is obvious, but you can get canned chicken as well. Add some crackers into the mix and whatever seasoning you like (I'm a fiend for Lemon Pepper ) and those are meals on their own, though a bit pricey. Spam and tinned ham, while less pleasant uncooked, are also edible.
  
  
• The good canned soups are fine right out of the can. Obviously they're less pleasant not being warmed, but that's actually something you can probably remedy to a degree just by having tea candles under them. There are also several camping stoves that do not require propane, and you can of course just have some sterno on hand too.
  
  
• After that... well almost anything canned can work. Refried beans or Baked Beans cold out of the can are edible if not the most pleasant way to eat them. Good return on calories for those, and if you have a large family they are available in #10 Cans which will save you a lot on cost. Canned Veggies can be added in to other meals without heating, though the calorie returns on them make them inefficient. Canned/Jarred Fruit on the other hand can be a delicious morale lifter.
  
  
• Bars of Velveeta keep for a surprising amount of time in the pantry, and there are about 2240 calories per full bar of them. That's another great option for throwing on crackers. Crack open a jar of salsa and add a bit to each cracker and that's tasty eating.
  
  
• While it's not my favorite thing ever, Summer Sausage is around 1600 calories for a pounds of it and is shelf stable for a while when unopened I believe, though check the packaging to be safe. I believe Hickory Farms Cheese/Sausage lasts for months, though if you're not eating it regularly I don't know how feasible it is to have on hand consistently or in time for a disaster like this.
  
  
• While the ideas could probably keep going, I'll end with trail mix. It's easily obtainable at a lot of locations, includes nuts, candy, and fruit so it's palatable, and tends to have a fairly high caloric return. Add in other snack foods like beef jerky, chips, and candy/energy/protein bars (also available at a lot of locations) and it should be fairly easy to find enough ways to get your daily calories in in the short term without needing to heat things up.

Are you just doing those meats? What would make it look more attractive is adding some other colors to it. If you have banana leaves, lay those on top of the cutting board; if you can't get your hands on them, just try a really fresh lettuce. Then do some meats, cheeses, some dried fruits, etc. The eye is drawn to different colors and different heights. If you can do this, maybe try putting nuts and chips in a small silver bowl to make it look really elegant, put them in the back, and do the meats laid out in front. Don't overcrowd the platter, it'll look too busy. And keep at least an inch border around the edges so it doesn't look like it's spilling out. Making it look gourmet has just as much to do with the presentation as the accessories. If you have some vintage/old bowls, add those in. It'll be nice to have some other colors as well as giving it a lot of character. And it's a great conversation starter: Oh, I love that bowl! Then you answer very suavely: Why thank you, this is an old family piece from my grandmother. :-) If you're serving cheese, slice some up, and leave the rest of the block there with the cheese knife next to it. If you're doing a wide assortment, be sure to label them! And things look best in odd numbers, mostly 3's! 3 different kinds of meats/chacuterie, 3 different cheeses (preferably from the same family or source: 3 cheddars, or 3 cheeses from a goat, or 3 cheeses from a region), 3 fruits, etc... Sorry it ended up being so long! I hope this helped!

http://jessicaburns.com/2011/11/gourmet-cheese-platter-and-charcuterie/

http://www.thefreshmarket.com/in-store-pickup/party-platters/signature-collection-meat-and-cheese-platter

http://www.amazon.com/Gourmet-Meat-Salami-Platter/dp/B000S5MDAC

(on the last one, I wouldn't keep the jars, I would probably put in bowls)

Buying pepperoni can be tricky. Normally we'll just grab whatever pack is at the grocery market. Luckily for me I have an Italian market near me and they make their own pepperoni. Its my go to choice as its better than the name brands like Hormel. But there are other options such as buying pepperoni from Amazon.
Check it out! I have listed these from best rating to worst rating and there are some more than these on Amazon if you look at a specific pepperoni and then under the "Customers Who Bought This Item Also Bought" or "Sponsored Products", but Ive tried to list the most popular ones. Put the pepperoni on your holiday wish list!


Olli Pepperoni, $15.00, 5/5 stars (only 2 reviews)...

https://www.amazon.com/Olli-Pepperoni-Salami-6-ounces/dp/B00DS1FY6S/

Vermont Smoked Pepperoni, $6.99, 4.5/5 stars...

https://www.amazon.com/Vermont-Smoke-Cure-Pepperoni-Uncured/dp/B01HEHVKKU/

Margherita VERY BEST, $3.79, 4.5/5 stars...

https://www.amazon.com/Margherita-VERY-RATED-Pepperoni-Sticks/dp/B00E6RRHK4/

Boars Head Pepperoni, $13.95, 4/5 stars...

https://www.amazon.com/Boars-Head-Whole-Pepperoni/dp/B00KOVU29O/

Bridgford Pepperoni, $21.84, 4/5 stars...

https://www.amazon.com/Bridgford-Pepperoni-World-16-Ounce-Sticks/dp/B0029JW96I/

Margherita Premium, $15.79, 4/5 stars...

https://www.amazon.com/Margherita-Premium-Selling-Pepperoni-Sticks/dp/B00AL059UU/

Battistoni Pepperoni, $10.49, 4/5 stars...

https://www.amazon.com/Battistoni-Pepperoni-7-oz-Stick/dp/B004RBQ00C/

Battistoni Classic Pepperoni, $16.99, 5/5 stars (only 1 review)...

https://www.amazon.com/Battistoni-Classic-Italian-Pepperoni-Stick/dp/B009SYTYVA/

Fortunas Dry Cured Pepperoni, $18.95, 3.5/5 stars...

https://www.amazon.com/Natural-Nitrate-Gluten-Cured-Pepperoni/dp/B003B4GPYW/

Fortunas Pepperoni, $52.95, --> AGAIN, but with 5/5 stars...

https://www.amazon.com/BUNDLE-Natural-Nitrate-Pepperoni-Package/dp/B0077UWJAA/

Slow Cooker Soy Chorizo Chili

See full recipe with additional stovetop instructions at https://veggiechick.com/soy-chorizo-chili/

​

• 2 (15-ounce) cans diced tomatoes (Sometimes I might use flavored cans of diced tomatoes, such as “Garlic and Olive Oil”, “Fire Roasted”, etc.)
  
• 1 (15-ounce) can organic tomato sauce
  
• 1 medium white or yellow onion, diced
  
• 1 (4.5-ounce) can green chiles
  
• 1 (15-ounce) can chickpeas, rinsed and drained
  
• 1 (15-ounce) can black beans, rinsed and drained
  
• 1 (15-ounce) can sweet corn (no need to drain)
  
• 15 cherry tomatoes, halved 
  
• 1 medium green bell pepper, diced
  
• 1/2 package (6-ounces) Soy Chorizo, casing/outer wrapper removed*, I prefer Trader Joe’s brand but you can use other brands of Soy Chorizo.
  
• 4 garlic cloves, minced
  
• 2 teaspoons chili powder
  
• 1 teaspoon smoked paprika, or regular paprika
  
• 1 teaspoon cumin
  
• 1 cup water
  
  Optional Toppings:
  
  
• crackers
  
• chopped cilantro
  
• vegan sour cream
  
  

  INSTRUCTIONS
  

  
  

1. In a slow cooker, add all ingredients (the order doesn’t matter) and stir. Important: be sure to remove the outer casing of the chorizo before adding to the slow cooker. Cover and cook on high for 4-5 hours or low for 6-7 hours. When ready, scoop out into a bowl and enjoy! Add crackers, chopped cilantro or even some vegan sour cream. Store this chili in an airtight container in the fridge for up to a week.
   
2. Note: you can also cook this on your stovetop. See stovetop instructions in the Notes section below. 
   
   

   NOTES
   

   
   

• *I use only 1/2 of the 12-ounce Soy Chorizo package, as it’s very spicy and also high in sodium. If you want to add more, you can taste it when it’s almost done cooking and add more if necessary. The soy chorizo should be already cooked (check the package to make sure), so it’s ok to add in at the end of the cooking process. Or, use the remaining chorizo in other recipes, such as a topping for this Spicy Baked Potato with Broccoli and Vegan Queso recipe. 
  
• This recipe makes a lot of chili, around 13 cups total, so you’ll have plenty for leftovers during the week.
  
• If you can’t find Soy Chorizo, you can make it without. But if you do, be sure to double (or triple) up on the spices, as the soy chorizo adds a lot of flavor.

Fellow keto eater here. Here's what I do for shorter trips. Hillshire farms summer sausage. (20 oz) 1 stick is 1900 calories, 160 grams of fat and 110 grams of protein. Throw in a handful of nuts or an avocado and your golden for your days food and meet your macros if you track that kind of thing. Its neat, Requires no stove, fuel, cookware or dishes.(Saves weight) Its clean and compact to carry and eat too.

https://www.amazon.com/Hillshire-Farm-Classic-Summer-Sausage/dp/B014DRSEQM/ref=sr_1_1_a_it?ie=UTF8&qid=1518823470&sr=8-1&keywords=hillshire+farm+summer+sausage

EDIT: Keep in mind that even though the summer sausage goes over your macros in fat for hiking this is actually a good thing. It is the fat your Ketosis adapted body turns into energy. So as a hiker (Not as your daily diet) the extra fat will be needed as your energy source and help prevent hitting, "Walls".

Boudin Noir.

​

https://www.amazon.com/Natural-Boudin-Noir-Sausages-Links/dp/B004ROBH7A/ref=sr_1_1_a_it?ie=UTF8&qid=1537088373&sr=8-1&keywords=boudin+noir

​

You can see that the vendor has helpfully provided a cross-section view of their product, which should look pretty familiar :)

Well, your questions are all valid and I can only provide you with what I did in Northern New York, near Lake Placid (Winter Olympics 1932 & 1980).

​

Firstly, review this website, which has numerous recipes, and I have have tried three of them. http://lpoli.50webs.com/Sausage%20recipes.htm#DRY

Then to answer your questions:

1. The temperatures where I live range from -30F - 95F. So, I do my sausages, dried and/or smoked during the cooler months. You can optionally use a refrigerator that should be set at 45-48F degrees, for the curing process. Or find a dark, cool place like a basement.
   
2. Use Cure #2, which is recommended for long curing sausages and meats
   
3. My first attempt to make dried sausage was this recipe:
   
4. SAUCISSON SEC RECIPE
   
   📷
   
   PREP: 30 MINS. COOK: 30 MINS. YIELD: 7 SAUSAGES (70 SERVINGS)
   
   This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.
   
   As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.
   
   A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.
   
   As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal, and desirable. After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.
   
   

   What You'll Need
   

   
   

• 4 1/2 pounds/2 kg pork meat
  
• 1/2 pounds/225 g fatback
  
• 2.7 Table Spoons/1 1/2 ounces/40 g kosher salt
  
• 1 Table Spoon/1/4 to 1/2 ounces/10 g black pepper (coarsely ground)
  
• 1 Table Spoon/ ounces/15 g ​dextrose
  
• .4 Table Spoon/1/4 ounces/6 g curing salt no. 2
  
• 1.2 Table Spoon/2/3 ounces/18 g garlic (minced to a paste)
  
• 1/4 cup/59 ml white wine (dry)
  
• 8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)
  
  
  

  How to Make It
  

  
  

1. Set up the meat grinder, all metal parts from the freezer. Grind the pork meat and fatback on a large (¾” [1.9 cm]) plate into a bowl sitting on ice. Use a paddle to mix in all other ingredients.
   
2. Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in the stuffer and pack it down. Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot.
   
3. Extrude one full coil, about 48 inches (1.3 m) long, and tie it off. Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other between each sausage link. Repeat along the entire coil. Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the casing process to use remaining sausage.
   
4. Hang the sausages to cure 18 to 20 days at 60°F–75°F (18°C–21°C). These can be refrigerated, wrapped, for up to 6 months.

It's really good. My girlfriend was born/raised in Mexico and she loves it (and she's extremely picky about "Mexican" food up here in the US).

I think this brand is the best, it's a normal chorizo brand (makes pork and beef chorizo) that also happens to make a soy one, so it's spiced traditionally. In my experience it's the only soy chorizo that Mexican markets actually carry. The texture is on point, we make lots of stuff out of it.

Trader Joes has one but it isn't spiced traditionally, it almost tastes a bit like curry powder.

You want Manly?

I'm the Manliest, Man that ever Manned uh..a man...ok, that doesn't work. But damnit I'm practically dripping with testosterone and so is my wishlist!

Don't believe me? Here..Take a look at all this glory. Just looking at this shizz will grow a magnificent beard upon your face, callous your hands and beat a lion into submission!

Aint no man, manlier than Darth Vader. He's voiced by James Earl Jones and chokes people for a living!

Cause I like to shoot people*

Because MEAT!

I still like to shoot people!**

Because real men cry at this movie

Bacon beer, yeah.. That's how I roll!

Real men brew their own beer....ROOT BEER that is!

*Virtual people, sure..wanna fight about it?

**With their permission and with plastic pellets...

Get me whatever you want if I win, I trust you to pick something appropriately MANLY from my list.

I too had a hard time with this. Local upscale grocery store only had very short casings, I believe this brand. Had to find a real good local butcher that carried longer ones and he was much cheaper but there were a couple that had splits in them and they weren't nicely preserved in salt. Hog casings are a good size for the kinds of sausage I like, but experiment and don't over-grind or over-heat your meat.

I've also seen them at Cabela's and other big sporting goods stores that carry the grinders and stuffers. Eastman Outdoors brand and they also sell spice mixes that you don't need.

There are also vegetarian sausage casings if the thought of intestine grosses you out but eating meat doesn't... :-/

Ingredients:

Tortillas

1 package of tofu

red chili flakes

salt to taste

1 large sweet potato

vegan sausage: https://www.amazon.com/El-Burrito-Soyrizo-12-Pack/dp/B075RSHDKJ

1 can of black beans

Hot sauce or BBQ sauce

assorted veggie: I like mushrooms, onions and bell peppers.

Yields: 10 burritos

Freeze for grab and go or for camping!

Sausage! :-)

Thanks for the contest!

I enjoy doing 'Chicken Bog' for the cheap. Make it in a large pot (either on the stove or if you already have a gas cooker for outside) This stuff goes far cheaply for a large crowd. If you have various seasonings you can put out for people to add (texas pete, spices, bbq sauce, buffalo sauce, and my personal fav Slap your Mamma seasonin) This can all be done for ~$50-60 or less if you find things on sale.

• chickens (I like to get chicken thighs or whatever is on sale walmart/costco/etc- non chicken breast meat is the tastiest.) ($20)
  
• 5 pounds white rice ($10)
  
• 2 vidaila onions ($4)
  
• 2 bell peppers ($5)
  
• 2 packs Hillshire Farms tube sausage ($25) like
  
• Texas Pete, salt, pepper
  
• 1/2 stick butter
  
• 2 of 4 cup chicken broth
  
  
  Cooking:
  Boil chicken in 2 gallons water
  After done remove bones and fat and set aside
  Put 1 1/2 gallons of the left over water in pot(add water to get right amount if necessary) with 8 cups of canned or boxed chicken broth
  Bring to boil
  Add in Texas Pete, salt and pepper to taste
  Add in cut up onions,bell pepper slices and halved potatoes with skin still on
  Boil until potatoes soften
  Add in chicken and sausage cut into 1 inch slices
  Add in rice and butter and bring to boil
  Cut heat to low simmer and cook till rice is done and substance thickens
  Be sure to steer regularly from bottom up to keep from rice burning on bottom
  

just thought up a joke, "What is the goy equivalent of kosher bagel and lox?" Answer

ahhh ha

We could use food, such as this Add-On sausage. The almonds on my Add-Ons wishlist are even cheaper. (There are also cheaper and higher priority items on my Prime Pantry wishlist, if you have free shipping credits).

Pepper Salame. Cheddar Cheese. And, yes, almonds.

I've been buying these. Palacios Spanish Hot Picante Chorizo 7.9 Ounce. https://www.amazon.com/dp/B000BTHHGU/ref=cm_sw_r_cp_apa_i_QGTIDbWDHES46 it's my new go to for camping. I've had the misfortune of attempting a few varieties from the coolers of Walmart and the usual jokes about strange parts of animals being in hotdogs are true when it comes to gelatinous tubes of "meaty" chorizo

10 minutes?

Black pudding

Bacon rashers - Just get from any butcher. Its just a different cut. Or get here. Or Amazon

British style pork sausages - Again, easy to get from a butcher (basically same as Irish pork sausages). Or Amazon.

That took me 3 minutes.

I have been buying my casing from amazon for polish kielbasa.

http://www.amazon.com/gp/product/B008G6RPZI/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

http://www.amazon.com/Natural-Casings-Homemade-Bratwurst-Kielbasa/dp/B008G6RPZI/ref=sr_1_3_a_it?ie=UTF8&qid=1458183434&sr=8-3&keywords=hog+casing

These are the ones I get off Amazon. Says enough for 25 lbs per package.

It's called black pudding, It is absolutely delicious.