Fresh sausage-How long and to what temp?Or just freeze?

[mike johnson]

I just picked up a fresh sausage kit that has hot and sweet italian,brat,polish and sothern style.it has 30mm collagen casings.Each one does 5 lbs. of sausage.This is my first attempt at real sausage other than snack sticks.So my real question is can I smoke any of these and then freeze or should I freeze in packages fresh and then smoke or grill when the time comes.I am making the hot italian,brat and polish tommorow morning so all help is appretiated. What would you guys do? I do have some #1 if it would help with anything, like I said its my first time.

 

[diggingdogfarm]

Can't tell you what to do, there isn't anything wrong with doing it any of those ways as long as you follow safe practice, it's matter of personal preference.
Obviously curing the sausage is going to make a big difference in the flavor.
If you want to keep the sausage fresh, I would freeze and then smoke or grill at and to a safe temperature after thawing the links out.

~Martin

 

[mike johnson]

"Obviously curing the sausage is going to make a big difference in the flavor". Is this for the better or worse? Like I said this is my first time so I have nothing to compare too. and how much #1 would I use for 5lb of meat if this would make it taste better? I dont have a scale to measure weight yet so tsp. measurements if possible.

 

[diggingdogfarm]

Again, it depends on your preference, the cure will give the sausage the characteristic piquant flavor of cured smoked Polish kielbasa and the like.
If you should decide to cure the sausage, use one level teaspoon of cure #1 per 5 lbs. of meat.
If you use cure, it's best to smoke the sausage before freezing.

~Martin

 

[mike johnson]

Thanks Martin.