Induction top for poaching sausage

[jjpiv33]

I do not have a Sous vide machine, but I do have a commercial induction top I use for catering events. I'm thinking it'll be fine for poaching some chicken sausage I plan to make this weekend. Thoughts? Also, please give me some of your favorite recipes for chicken sausage. I have found many on the forum but not sure what one to go with.

 

[DanMcG]

It should work fine, I use a large pot on my electric stove and it works fine. just hold 170-175°f

 

[daveomak]

Have you tried pasteurizing any sausage ??? It keeps the meat moist and prevents any fat out.... I like my poultry cooked at 138 deg. F....

This chart is for the internal temperature of your sausage... AND I also hold the final time for about an hour longer than they show... Just because I want to be sure it's pasteurized... The longer time will not have any effect on the sausage at these lower temps....

Below is a pasteurization table for poultry....
Temperature........ Time .............Time
°F...... (°C) ...........1% fat ...........12% fat
136 (57.8)........... 64 min......... 81.4 min
137 (58.3) .........51.9 min....... 65.5 min
138 (58.9)......... 42.2 min....... 52.9 min
139 (59.4) ........34.4 min........ 43 min
140 (60.0)....... 28.1 min ........35 min
141 (60.6)....... 23 min ............28.7 min
142 (61.1)..... 18.9 min........... 23.7 min
143 (61.7) .....15.5 min.......... 19.8 min
144 (62.2) .....12.8 min.......... 16.6 min
145 (62.8)..... 10.5 min .........13.8 min
146 (63.3) .....8.7 min ...........11.5 min
148 (64.4) .....5.8 min............7.7 min
150 (65.6) ......3.8 min ..........4.9 min
152 (66.7) ......2.3 min.......... 2.8 min
154 (67.8) .......1.5 min .........1.6 min
156 (68.9) ........59 sec............ 1 min
166 (74.4) ..........0 sec ............0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).

 

[jjpiv33]

Have you tried pasteurizing any sausage ??? It keeps the meat moist and prevents any fat out.... I like my poultry cooked at 138 deg. F....

This chart is for the internal temperature of your sausage... AND I also hold the final time for about an hour longer than they show... Just because I want to be sure it's pasteurized... The longer time will not have any effect on the sausage at these lower temps....

Below is a pasteurization table for poultry....
Temperature........ Time .............Time
°F...... (°C) ...........1% fat ...........12% fat
136 (57.8)........... 64 min......... 81.4 min
137 (58.3) .........51.9 min....... 65.5 min
138 (58.9)......... 42.2 min....... 52.9 min
139 (59.4) ........34.4 min........ 43 min
140 (60.0)....... 28.1 min ........35 min
141 (60.6)....... 23 min ............28.7 min
142 (61.1)..... 18.9 min........... 23.7 min
143 (61.7) .....15.5 min.......... 19.8 min
144 (62.2) .....12.8 min.......... 16.6 min
145 (62.8)..... 10.5 min .........13.8 min
146 (63.3) .....8.7 min ...........11.5 min
148 (64.4) .....5.8 min............7.7 min
150 (65.6) ......3.8 min ..........4.9 min
152 (66.7) ......2.3 min.......... 2.8 min
154 (67.8) .......1.5 min .........1.6 min
156 (68.9) ........59 sec............ 1 min
166 (74.4) ..........0 sec ............0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).

You do this frequently?
-John

 

[daveomak]

You do this frequently?
-John

Yes... I do it to all my sausage... Even store bought... hot dogs included....
Even poultry.... Chicken thighs, legs, breasts...... Zip bag 'em and into the SV they go.... I follow Baldwins methods...

I'm too old to get sick and no one is here to take care of my farm and dog... My dog, being the most important....