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Pre-cooking fresh sausage

post #1 of 5
Thread Starter 
Just made up a small batch of apple chicken sausage and i decided to try pre cooking it. Last time i had issues with very soft texture and thought maybe pre cooking would help along with other steps taken.

I have never done this before except with kielbasa so i wasn't sure of a good method. I know large commercial places use steam cabinets so i figured steaming or simmering would be the way to go.

Right now they are simmering in a big pot of water til i deem them done. Then ill cold water wash them and vac seal for freezing. I was just wondering if others pre cooked and what methods they preferred?
post #2 of 5
A very important question is...did you use any type of cure in your sausage?
post #3 of 5
If we are making fresh sausage we normally just put them in the smoker for around 45 minutes just to kiss them with smoke and firm them up a bit.
post #4 of 5
Edit: never-mind, I think I misunderstood the question. My questions didn't make sense.
post #5 of 5
Thread Starter 

Lol, did a search on my question and found i already posted the same question some time ago. Not sure why i never responded to you guys though...sorry.


Update to the situation, i finally got back in the saddle and think i have my texture issues resolved. I started using the kitchen aid for mixing the primary bind instead of by hand. So now i have 5lbs of english style bangers and i thought that storing them would be better if i precooked them. So first, does precooking extend the freezer life of fresh sausage? If so, then does anyone have a good method for cooking them so i can vacuum seal and freeze?

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