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Chicken Sausage Done! - Page 4

post #61 of 64
Quote:
Originally Posted by SmokinVegasBaby View Post
 


those look amazing......awesome job. show me how you did your water bath. 

 

 

Be Blessed and keep on cooking!

 

Josie

 

Interesting you should ask as I tried a new way on these...

 

I usually put my hotdogs or sausage that I want precooked into a pot of boiling water and measure the IT on when to pull them.  However, I always get rendering of the fat and they seem drier than my test fry.  This time I used my canning pot with the insert on the bottom to keep the sausage from touching the heat source.  I put my sausage in there, filled up with hot tap water, and then put it on the stove on medium-high heat.  When the water reached 175 my sausages were measuring 160.  I cut the heat, removed it from the eye, and let it sit for 30 minutes or so.  I got a temp of 165 - 168.  Nice tender juicy sausage.  One thing I did notice is that it seemed to pull some of the salt out of the sausage, so I will salt the water next time.

 

No pics but that's what I did.

 

I froze them on the rack and then vacuum sealed them the next day (today).

post #62 of 64
I use myelectric roasting pan up to 170 -180 range & throw sausage in until they reach 160 -165 it, freeze then brown, heat through, & eat...I have been doing this with my brats as well as my chicken sausages.
post #63 of 64
Quote:
Originally Posted by murraysmokin View Post

I use myelectric roasting pan up to 170 -180 range & throw sausage in until they reach 160 -165 it, freeze then brown, heat through, & eat...I have been doing this with my brats as well as my chicken sausages.

 

Great idea!  That's the concept I was going for, as in, gently bringing them up to temp so as not to render the fat.  I have one of those counter top roasting pans!  My wife used to use it for pot roasts until I bought her some big, enameled iron pot.  Well, she bought it, but I "bought" it!

post #64 of 64
Thread Starter 
Quote:
Originally Posted by JaxRmrJmr View Post
 

 

Interesting you should ask as I tried a new way on these...

 

I usually put my hotdogs or sausage that I want precooked into a pot of boiling water and measure the IT on when to pull them.  However, I always get rendering of the fat and they seem drier than my test fry.  This time I used my canning pot with the insert on the bottom to keep the sausage from touching the heat source.  I put my sausage in there, filled up with hot tap water, and then put it on the stove on medium-high heat.  When the water reached 175 my sausages were measuring 160.  I cut the heat, removed it from the eye, and let it sit for 30 minutes or so.  I got a temp of 165 - 168.  Nice tender juicy sausage.  One thing I did notice is that it seemed to pull some of the salt out of the sausage, so I will salt the water next time.

 

No pics but that's what I did.

 

I froze them on the rack and then vacuum sealed them the next day (today).

ok thanks.  I have an electric roaster and lots of warmers that would work for this process.  I'm new to sausage making and I am learning new things all the time that is what I love about this forum. Thanks so much for this info JaxRmrJmr

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