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Italian sausage

post #1 of 6
Thread Starter 

Hi guys, so today I decided to make cabelas Italian sausage.

The directions say grind , mix , stuff , and cook or grill.

do I need to cook after stuffing or can I just freezer pack

and put them in the freezer until we want them for dinner.

I am a little nervous because there is no cure in these as it

is I guess what they call FRESH Italian sausage. thank you

in advance for any and all advice 

post #2 of 6
I would grind and mix. Rest over night in the fridge then stuff the next day. Then freeze.
post #3 of 6
Freeze them uncooked - unless you want to have them ready to eat (never tried).
post #4 of 6
Quote:
Originally Posted by atomicsmoke View Post

Freeze them uncooked - unless you want to have them ready to eat (never tried).

like he said freeze them uncooked then you can vac seal them without crushing.

 

Richie

post #5 of 6

I have frozen many Italian Sausages over thee year, many I have not made.  The one thing I have noticed, when you freeze them, the structure of the meat changes.  It comes out more pasty, fine for the BBQ, but dicey for cutting the casing open and pan frying it

post #6 of 6
Quote:
Originally Posted by Palladini View Post
 

I have frozen many Italian Sausages over thee year, many I have not made.  The one thing I have noticed, when you freeze them, the structure of the meat changes.  It comes out more pasty, fine for the BBQ, but dicey for cutting the casing open and pan frying it

The water in the meat expands as it turns to ice.  When this happens, it ruptures the cellular structure of the meat, that makes it less dense, which would make for the meat you're describing.

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