Arbroath Smokies are already cooked; they just need reheating. They can be used for poaching, baking, grilling, fishcakes, pies, kedgeree, or soup. You can just reheat them in a slow oven.
- Stuart's Smokie Fishcakes. A tasty recipe from Arbroath Smokies Direct, great served with beans!
- Arbroath Smokie Risotto. A delicious and light meal from WeeCOOK.
- Salmon and Smokie Fishcakes. Tasty fishcakes, best served with a lemon butter sauce.
- Arbroath Smokie Cullen Skink. Easy to prepare, and even easier to enjoy.
Sausages are either uncooked or ready to eat. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked.
Option 1: to heat in pan, add a half inch of water to pan, cover and simmer for 10 minutes. Option 2: on stove top, bring a pot of water to a boil and remove from heat. Place Smokies or Wieners into the water, cover with lid. For Wieners, let sit for 6-7 minutes, for Smokies, let sit for 8-10 minutes.
Microwave: Place Lil' Smokies in microwave safe dish with 1/2 inch of water. Cover dish and microwave on High for 3-5 minutes. CAUTION: dish will be very hot. Let Lil' Smokies cool for 2 mintues before serving.
Preheat your oven to 350 °F and line a shallow baking pan with foil. If the sausages are linked together, cut them apart with scissors, then put them in the pan. Be sure to space them evenly apart! Bake the meat for 20 minutes, then cut into 1 of the sausages to make sure it's browned all the way through.
The Smokies need to be tightly wrapped; squeeze out as much air as possible to help prevent freezer burn. Ideal packaging is a plastic freezer bag - make sure that they are tightly sealed, and label with date of freezing. When required for use, remove packaging and thaw overnight in the fridge..
The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath in Angus, Scotland.
Kippers are cold-smoked herring fish, and they are traditionally served as a protein at breakfast in the UK. You can buy them fresh or frozen from most supermarkets, though in the US, you're more likely to find them in a can. Canned kippers don't require cooking, but fresh or frozen kippers do.
Energy: 95 calories
| Protein | 22.3g |
|---|
| Carbs | 0.1g |
| Fat | 0.6g |
Smokies. A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor. Smokies are made into links similar to frankfurters.
The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. Local legend has it a store caught fire one night, destroying barrels of haddock preserved in salt.
Arbroath (/?ːrˈbro?θ/) or Aberbrothock (Scottish Gaelic: Obar Bhrothaig [ˈop?? ˈv?o.?kʲ]) is a former royal burgh and the largest town in the council area of Angus in Scotland, and has a population of 23,902. It lies on the North Sea coast, around 16 miles (25.7 km) ENE of Dundee and 45 miles (72.4 km) SSW of Aberdeen.
- To cook on the stove top, combine little smokies and barbecue sauce in a pan and cook until hot, about 10 minutes.
- To cook in a slow cooker, combine little smokies and barbecue sauce in a crock pot. Cover and cook on HIGH for 1 to 2 hours, until sausages are hot.
Storing. Vacuum sealed Kippers can be kept in a fridge for up to 10 days. Both vacuum sealed and loose Kippers will keep in a deep freeze for up to 18 months.
From Wikipedia, the free encyclopedia. A West African smokie is a food prepared by blowtorching the fleece off the unskinned carcass of an old sheep or goat.
