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Poultry Sausage

post #1 of 17
Thread Starter 

So since the wife won't do the the pork thing I have been researching as much as I can on using poultry for making sausages. The ones that I am planning on making probably wont have cure an wont be smoked. So the question I have which is better, freeze and vac pack prior to cooking. Or poach to the proper IT and then pac and freeze? Either way these would be primarily grilled on the BBQ when cooked, maybe cut up and used in other dishes. I've seen both methods, just looking for some more information on what other are doing.

post #2 of 17

Case I would treat it like you would pork. Grind, season, stuff

I will watch and see what the pros say.

post #3 of 17
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Case I would treat it like you would pork. Grind, season, stuff

I will watch and see what the pros say.

That's my plan up to that stage. I just want to know how others handle the sausage after its stuffed. The bulk will end up in the freezer for use later.Some will be grilled right away I'm sure for dinner the day of stuffing.

post #4 of 17


I use poultry leg meat, skin and fat in any sausage that would be made with pork. It grinds best if it is soft frozen. This is turkey breast meat cut into chunks and ground chicken thighs seasoned and stuffed into 3¼ inch casings and baked to an internal temperature of 165°F

post #5 of 17
Thread Starter 
Let me clarify my question. I've made plenty of poultry sausage so that's covered. What I haven't done is made large batches. Everything's no has been made fresh and served the same day. What I'm looking for is the best method to use prior to freezing. Cook and freeze or leave raw and freeze and why.
post #6 of 17
If not smoking it I guess I would stuff and freeze.

Will you be adding cure to it in case of how it might be cooked later?
post #7 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post

If not smoking it I guess I would stuff and freeze.

Will you be adding cure to it in case of how it might be cooked later?

Adam these would not be smoked or cooked slow so no cure will be added.

I can see advantages to pre cooking and freezing and also not pre-cooking. From what I've seen here most pre-cook then freeze, but not sure why or if it's better than not.
post #8 of 17

Being that I am a newb to sausage making I will wait for the pro's too.

post #9 of 17
You can do either or but IMHO I would VAC freeze them raw then thaw and cook when needed. When you vacuum seal, freeze then thaw they will thaw out just like the day you made them

My 2 cents
post #10 of 17

Like Boyko, I'd just stuff & then freeze. Vac pac ideally. But if that is not an option use freezer bags and get as much air out as you can.

post #11 of 17


I freeze quite a bit of fresh sausage for later use.

post #12 of 17
Thread Starter 
Quote:
Originally Posted by boykjo View Post

You can do either or but IMHO I would VAC freeze them raw then thaw and cook when needed. When you vacuum seal, freeze then thaw they will thaw out just like the day you made them

My 2 cents

Quote:
Originally Posted by AK1 View Post

Like Boyko, I'd just stuff & then freeze. Vac pac ideally. But if that is not an option use freezer bags and get as much air out as you can.

See that's what I was looking for. Yes vac pack, is how they will be packed.
post #13 of 17
Nice thread Case, waiting to see the result ! icon14.gif
post #14 of 17
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Nice thread Case, waiting to see the result ! icon14.gif

I'll start a new thread once I get the chicken sausages going. If I have time this weekend, I'll
Post the results.
post #15 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

Nice thread Case, waiting to see the result ! icon14.gif

I'll start a new thread once I get the chicken sausages going. If I have time this weekend, I'll
Post the results.

I'll look for it !

beercheer.gif
post #16 of 17
I make a chicken basil sausage that I poach to temp when I finish stuffing it. I put the linked sausage into 170 degree water and then leave it alone until I get an IT of 160. Then I cool, vac pack and freeze.

Fresh from the vac bag. To heat up the sausage, I put the defrosted sausage, still in the sealed bag, into tap water in a pot. Place on high heat, allow water to come to a boil, and pull after a 2 minute boil. Works great.

post #17 of 17
Quote:
Originally Posted by boykjo View Post

You can do either or but IMHO I would VAC freeze them raw then thaw and cook when needed. When you vacuum seal, freeze then thaw they will thaw out just like the day you made them

My 2 cents


 I concur with Joe ! cook after thawing and enjoy !

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