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Poaching Sausage ?

post #1 of 5
Thread Starter 

I've not yet tried to smoke sausage but have read here several stories about hitting the "stall" and folks needing to get it finished in a reasonable amount of time.  What implement do you use to poach?  All I can visualize would be a large crock pot being controlled by a PID or perhaps a large pot of water on the stove top but can't figure out how to control the temp that well.  

post #2 of 5

First I've included a link to a guide to poaching vs simmering vs boiling.

http://whatscookingamerica.net/Information/PoachingSimmeringBoiling.htm

I made some Swedish Potato Sausage for Christmas for my wife's family, after stuffing I put in a large kettle with enough water to cover and simmered for about 30 minutes until the IT reached 165°.

I did it that way because simmering is the traditional way of cooking it, plus there was no cure in it.  

I realize that's not a direct answer to your question, but if you don't have the equipment to time to smoke sausage, poaching or simmering would be a alternative. If I was to smoke something and need to use a different method to finish it I would just put it in the oven.

post #3 of 5
I just use a large pot of water with a long stem thermometer and hold the temp around 170-175°f
post #4 of 5
Thread Starter 

Thanks guys.

post #5 of 5

I always give a hot water bath right out of the smoker, to ensure 152*-155*, Helps with wrinkles also (only use natural hog casings). I cook fresh brats the same way in pot of water, as DanMcG stated water temp no higher then 170*-175*ish. The temperature probe numbers have worn off but I marked/scratched my parameters on side before they wore off.
Hope this helps you...

Good luck!!
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