cured breakfast sausage does a cured sausage have to be smoked or can you just freeze and properly cook before eating?

[ljb]

does a cured sausage have to be smoked or can you just freeze and properly cook before eating?

 

[tropics]

You can freeze it and cook it any time you want.
Richie

 

[indaswamp]

^^^^^This. Richie got you covered.

 

[chopsaw]

I add cure to a lot of fresh sausage . Great for the grill .

 

[tx smoker]

Just curious, why would you want to cure breakfast sausage? It is typically a fresh sausage that is cooked fairly quickly so there really isn't a need to cure it.

Robert

 

[boykjo]

I get this sausage at our local food lion in the Raleigh NC area. Its a semi dried breakfast sausage.
Pretty off the hook stuff. Been trying to copy it with no luck......

 

[SmokinEdge]

does a cured sausage have to be smoked or can you just freeze and properly cook before eating?

Welcome from Colorado.
Everyone has you covered. There are fresh sausage recipes that I add cure #1 to just for that color and flavor. Do you care to share this recipe? Besides pictures we really like recipes.

 

[chopsaw]

L ljb I do it for taste texture and color . Makes a great grilling sausage like I said . I add it to all chicken sausage . That's a tip I took from tropics . Fantastic chicken Italian recipe .
Fully cooked , has a pink tint .

AC Leggs bratwurst with cure one and pepper jack cheese added .
Cast iron grill pan . You can see the color .

Both of the above were not smoked and spent time in the freezer .
So there isn't a reason not to do it , if that's what you want to do .

Went to the Bells farms web sight . Great looking sausage !

 

[tx smoker]

So there isn't a reason not to do it , if that's what you want to do .

Excellent point. I've never put cure into fresh sausage but as you noted, there's no reason not to if that's what you want to do. I kinda got the impression that the OP thought it needed to be done versus doing it because he wanted to do it.

Robert

 

[indaswamp]

Chopsaw, I like the idea of cure in fresh chicken sausages......I'll try that...

 

[DougE]

Chopsaw, I like the idea of cure in fresh chicken sausages......I'll try that...

Me too. I have a chicken parmesan sausage recipe I've been aiming to add some cure to. I think it'd be really good.

 

[chopsaw]

There's something about the chicken Italian with cure added that makes it really good .

I just looked up the ingredients for Cracker barrel's breakfast sausage . It has sodium nitrite in the list .

 

[indaswamp]

I want to make the Italian Chicken Basil, Asiago and sundried tomato sausage but with cure #1.....

 

[chopsaw]

I want to make the Italian Chicken Basil, Asiago and sundried tomato

I bet that's good . I have an Italian herb and cheese from TSM . Uses Romano and motz cheese . Dry white wine for the liquid .

 

[ljb]

You can freeze it and cook it any time you want.
Richie

Thank You Richie, I thought so I separated and froze not having the time for smoking. Whole reason for even maybe rushing this I found out that a person passed away and he was my go-to for sausage. It was a spur of the moment/motivation to doing this. Thanks for the reply LJB

 

[ljb]

^^^^^This. Richie got you covered.

Thank You

 

[ljb]

I add cure to a lot of fresh sausage . Great for the grill .

I've made the fresh breakfast sausage before mainly wanted to use cure to see what the taste difference would be. Thanks for the reply LJB

 

[ljb]

Just curious, why would you want to cure breakfast sausage? It is typically a fresh sausage that is cooked fairly quickly so there really isn't a need to cure it.

Robert

Mostly to see what the taste difference would be. I've made fresh Sausage before without cure. I guess the bottom line just experimenting. I knew the cure salt would change the taste but didn't know what it would do to the recipe. Thanks for the reply LJB

 

[ljb]

I get this sausage at our local food lion in the Raleigh NC area. Its a semi dried breakfast sausage.
Pretty off the hook stuff. Been trying to copy it with no luck......

Nice good luck, unfortunately 2 sausage people I know in my area have passed with the last one a week ago today so no more shiggin. (hanging around and peeping) with hopes of picking up on something. Thanks for the reply LJB

 

[Bearcarver]

Just curious, why would you want to cure breakfast sausage? It is typically a fresh sausage that is cooked fairly quickly so there really isn't a need to cure it.

Robert

Maybe to get Awesome Flavor???
One of the first things I ever did in a Smoker (12 years ago) was to change Boring fresh Venison Sausage into Awesome Cured Venison Sausage.
The pictures are no longer there, But below are the links to the first 2 times I did it:
Changing Fresh Venison Sausage into "Cured & Smoked"
Venison Sausage Converted Part #2

Bear

Venison "Fresh" sausage: (Not cured or smoked)

This is what Venison "Fresh" sausage looks like, if you then cure it & smoke it: