Poultry Sausage

Discussion in 'Sausage' started by dirtsailor2003, Jan 16, 2015.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    So since the wife won't do the the pork thing I have been researching as much as I can on using poultry for making sausages. The ones that I am planning on making probably wont have cure an wont be smoked. So the question I have which is better, freeze and vac pack prior to cooking. Or poach to the proper IT and then pac and freeze? Either way these would be primarily grilled on the BBQ when cooked, maybe cut up and used in other dishes. I've seen both methods, just looking for some more information on what other are doing.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Case I would treat it like you would pork. Grind, season, stuff

    I will watch and see what the pros say.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's my plan up to that stage. I just want to know how others handle the sausage after its stuffed. The bulk will end up in the freezer for use later.Some will be grilled right away I'm sure for dinner the day of stuffing.
     
  4. I use poultry leg meat, skin and fat in any sausage that would be made with pork. It grinds best if it is soft frozen. This is turkey breast meat cut into chunks and ground chicken thighs seasoned and stuffed into 3¼ inch casings and baked to an internal temperature of 165°F

     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Let me clarify my question. I've made plenty of poultry sausage so that's covered. What I haven't done is made large batches. Everything's no has been made fresh and served the same day. What I'm looking for is the best method to use prior to freezing. Cook and freeze or leave raw and freeze and why.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If not smoking it I guess I would stuff and freeze.

    Will you be adding cure to it in case of how it might be cooked later?
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Adam these would not be smoked or cooked slow so no cure will be added.

    I can see advantages to pre cooking and freezing and also not pre-cooking. From what I've seen here most pre-cook then freeze, but not sure why or if it's better than not.
     
    Last edited: Jan 16, 2015
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Being that I am a newb to sausage making I will wait for the pro's too.
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You can do either or but IMHO I would VAC freeze them raw then thaw and cook when needed. When you vacuum seal, freeze then thaw they will thaw out just like the day you made them

    My 2 cents
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    Like Boyko, I'd just stuff & then freeze. Vac pac ideally. But if that is not an option use freezer bags and get as much air out as you can.
     
  11. I freeze quite a bit of fresh sausage for later use.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    See that's what I was looking for. Yes vac pack, is how they will be packed.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice thread Case, waiting to see the result ! Thumbs Up
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'll start a new thread once I get the chicken sausages going. If I have time this weekend, I'll
    Post the results.
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'll look for it !

    :beercheer:
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I make a chicken basil sausage that I poach to temp when I finish stuffing it. I put the linked sausage into 170 degree water and then leave it alone until I get an IT of 160. Then I cool, vac pack and freeze.

    Fresh from the vac bag. To heat up the sausage, I put the defrosted sausage, still in the sealed bag, into tap water in a pot. Place on high heat, allow water to come to a boil, and pull after a 2 minute boil. Works great.

     
    Last edited: Jan 17, 2015
  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

     I concur with Joe ! cook after thawing and enjoy !
     

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