how do you cook sausage?

Sausage making and curing meats.

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sinfony78
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how do you cook sausage?

Postby sinfony78 » Fri Jan 08, 2016 5:03 pm

what temps do you cook them at and how exactly do you check IT (or check for done-ness) without puncturing the casing?

was thinking of going to a local meat market and getting some fresh sausage, but i have no idea how to cook it property
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Re: how do you cook sausage?

Postby Okie Sawbones » Fri Jan 08, 2016 6:39 pm

If you're talking about smoking them, 165-175F until an internal heat of 154F is reached. I use a Thermapen and check down the center of the sausage from the top, to help from losing juices.
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Re: how do you cook sausage?

Postby BDSkelly » Fri Jan 08, 2016 8:05 pm

Okie Sawbones wrote:If you're talking about smoking them, 165-175F until an internal heat of 154F is reached. I use a Thermapen and check down the center of the sausage from the top, to help from losing juices.


"I use a Thermapen and check down the center of the sausage from the top, to help from losing juices."
Brilliant!!!
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Re: how do you cook sausage?

Postby Papa Tom » Fri Jan 08, 2016 9:06 pm

You can cook them any way you'd like just keep the IT below 170°F.
Traditional cooking for brats is to simmer in beer or water to 155-160°F IT (an experienced eye helps here) then dry and quickly grill over hot coals to brown then back into the beer (and onions) no longer simmering to just keep them warm.
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Re: how do you cook sausage?

Postby sinfony78 » Fri Jan 08, 2016 9:15 pm

ok so u do have to smoke them at lower temps than other meats

okie, what do u mean by coming in the top to the center, what if the casing is tied at both ends, like at bbq restaurants...like if they are hanging from that string, how exactly do u check?
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Re: how do you cook sausage?

Postby Papa Tom » Fri Jan 08, 2016 9:31 pm

sinfony78 wrote:ok so u do have to smoke them at lower temps than other meats

okie, what do u mean by coming in the top to the center, what if the casing is tied at both ends, like at bbq restaurants...like if they are hanging from that string, how exactly do u check?


If you are going to smoke the sausages you need to add Cure#1 to the mix at the rate of one level teaspoon to 5 lbs of meat.
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Re: how do you cook sausage?

Postby Okie Sawbones » Fri Jan 08, 2016 9:39 pm

I go from string to string, but onlt half way down. As Popa and I alluded to, you have to keep the temp below 175F or so (lots of argument in that arena as to allowable temps) because the fat tends to separate, making the sausage less juicy. You can arrive there by steam, water, fire and smoke, etc. Remember recipes change via method of cooking. Cure is needed for low and slow over smoke for several hours, whereas brats, boudin blanc, etc. that are cooked in liquid rapidly do not need cure. Check out http://www.lets-make-sausage.com/ for tips.
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Re: how do you cook sausage?

Postby jmcrig » Fri Jan 08, 2016 11:02 pm

You said you were going to the meat market and buy fresh sausage.

Pay attention to what Papa Tom said. Without the sausage being cured, you are taking a great chance of poisoning people if you try and cook it below 200 degrees.

The other comments were spot on if the sausage were cured. Fresh sausage isn't.
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Re: how do you cook sausage?

Postby sinfony78 » Sat Jan 09, 2016 1:49 am

ah ok, got it...what happens if I cook uncured sausages at 250...will the casings break?
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Re: how do you cook sausage?

Postby jmcrig » Sat Jan 09, 2016 12:26 pm

sinfony78 wrote:ah ok, got it...what happens if I cook uncured sausages at 250...will the casings break?


They shouldn't break as long as you watch them and pull at 150 degrees internal.
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Re: how do you cook sausage?

Postby sinfony78 » Sat Jan 09, 2016 1:46 pm

what is the difference in cured vs. uncured sausage (flavor, texture, pros/cons of each, etc...)?
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Re: how do you cook sausage?

Postby Papa Tom » Sat Jan 09, 2016 2:10 pm

sinfony78 wrote:what is the difference in cured vs. uncured sausage (flavor, texture, pros/cons of each, etc...)?


Cured sausage retains the pink color when cooked like a hot dog or polish sausage uncured sausage turns the gray color when cooked like bratwurst.
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Re: how do you cook sausage?

Postby BigDave » Sun Jan 10, 2016 11:00 am

The problem with smoking sausages is you must keep the temp low or the sausage will get to hot too quick and all the fat will render out making a dry shriveled up sausage. Typical smoking temps for sausages are 180 degrees or less.

The first hour or so is only about 110-130 degrees to dry the casing so they will take on a nice smoke color. Then slowly raise the pit temps to 175 to 180 degrees and hold until the internal temp of the sausages reach 152 to 155 degrees. This will keep your sausage nice and plump & juicy. But will take 3 to 5 hours in a dangerous temp zone for bacteria growth.

Now this is why you need the cure. Botulism is everywhere & grows in warm oxygen less environments which is what you have inside a smoker at low temps or in yer gut. The cure is to kill the botulism spores to keep them from multiplying. it not the botulism spores that make you ill. It the byproduct (feces) of the growing bacteria that can kill ya.

If you are gonna cook at a higher temp then there really is no need to smoke the sausage. Cook it at a higher temp, grillin would be mo betta. The higher temp will kill the botulism, cook the sausage quickly and thus no cure is needed.
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Re: how do you cook sausage?

Postby ld7009 » Fri Dec 09, 2016 9:14 am

For raw sausage( fresh) Polish people at weddings or family get togethers

In a large pot bring water to a rolling boil

Then place raw sausage in the pot of boiling water

when water starts to boil set timer for 17-18 minutes

when cooked after 17-18 minutes take out and serve

Some people like to add Chili Powder in boiling works good if you like

in large pots some will add a few Pork bones in boiling water which seals the juices in sausage

What ever you do don't over cook Cook for 17-18 minutes in boiling water and you will have the perfect sausage
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Re: how do you cook sausage?

Postby OldUsedParts » Fri Dec 09, 2016 9:28 am

Oh Oh, there's that word again :laughing7: :D :lol:

nothing towards you Id7009 - - - thanks for the post :tup: :salut:
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