Hi, I just joined from NH. My recipe for Brats calls for adding pink salt, then cold smoking for 2 hours. Then the instructions say to "Continue cooking as above", which are the instructions for unsmoked sausage. The directions read:
5) Poach the sausages in simmer water until they reach an internal temp of 150, then shock in an ice water bath.
6) The sausage is ready to prepare for service now by sauteing, grilling, broiling or baking just until hot.
My question is this-After smoking them, should I then poach them, or can I skip this step and just grill them?
Confused in NH