Sausage

[Dave A]

Italian sausage on the BBQ. Smelled and tasted great but I may never eat Italian sausage again after this image. Guess some things should never be photographed

Dave

[Wavelength]

Certain things are like that; eat it, but never look at it

[Manfred M]

I've always wondered why the lights are turned down low at fancy restaurants. I suspect it may be to downplay what is on the plate sometimes.

I personally find that German Weisswurst (white sausages) look totally unappealing before being cooked. They look a touch better after cooking, but perhaps not that much.

[Geoff F]

I have been making my own sausages for the past year. Get the skins and high quality filling materials from a butcher's supply company which also does small orders for amateur sausage stuffers.

Combine that with high quality meat of my choice and get a healthy low fat chemical free product. Freezes well when I make a batch.

Also do my own burgers with materials from the same supplier.

[Mike Buckley]

If you're concerned about what the sausages look like when photographed up close, just imagine how concerned you would be if you had the opportunity to photograph the commercial process for making them.

[Chrisclick]

So glad to be vegan!

[kazuyar]

they look too spicy for me

[Shadowman]

I think you might be using a gas grill, where are the grill marks; that's what makes sausage appealing besides the taste?

[Dave A]

Grill marks defiantly would have helped.

[rpcrowe]

In preparing meat strictly for photography, some professional food photographers use brown liquid shoe polish to simulate sear or grill marks. This allows the meat to be only slightly cooked (which seems to photograph better) while still adding the eye factor of browned grill marks

This would only be feasible if you were making money shooting the food, since the meat would be ruined for eating. I only assume that the meat would be ruined since, I have never tasted liquid shoe polish

Please inform me if Kiwi polish is a normal condiment for anyone's meat

[IzzieK]

Like Geoff, I've been making my own sausages for many years too. A few days ago I discovered making sausages without skins at all and it freezes very well too for that quick snack or when I get lazy cooking or too busy to cook. I have full control if I make my own, free of contaminants and Kiwi shoe polish too. And I will never cook on a dirty grill either...Yukkk!!!

[Shadowman]

Like Geoff, I've been making my own sausages for many years too. A few days ago I discovered making sausages without skins at all and it freezes very well too for that quick snack or when I get lazy cooking or too busy to cook. I have full control if I make my own, free of contaminants and Kiwi shoe polish too. And I will never cook on a dirty grill either...Yukkk!!!

Is it dirty or just carmelized flavor reminders?

[chauncey]

If you're concerned about what the sausages look like when photographed up close, just imagine how concerned you would be if you had the opportunity to photograph the commercial process for making them.

I worked at one of those establishments when I was younger...not a pretty sight.