- Joined Aug 17, 2012
I've don't a lot of reading about making sausage and have made fresh sausage a few times. When making fresh sausage, some people report that they immediately poach it (pictures look more like boiling to me) or smoke it, then freeze it. First question is why would anyone want to poach fresh sausage in the first place? Secondly, why smoke or poach or cook in any way prior to freezing?