Author Topic: Cooking thin sausage with water  (Read 600 times)

Offline Johnny

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Cooking thin sausage with water
« on: May 14, 2017, 05:03:50 pm »
I've been thinking about trying to process and cook some thin sausage (22m) natural casings without using the smoker.
I will be using my Anova precision cooker if I decide to do this
Here is my plan, I wanted to run this by you guys incase you can see a reason why it wouldn't work.
Im going to process as normal only adding a bit of liquid smoke .
Let sit in the fridge overnight to do its thing.
Plan to stack them in a ziplock bag and cook in the Anova at a temp of 163F until done.
Cool in a ice water bath and rest.
Thoughts?

Offline tskeeter

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Re: Cooking thin sausage with water
« Reply #1 on: May 15, 2017, 08:52:01 am »
I think your idea will work fine.  I routinely bring my smoked sausage and summer sausage to finished temp by using a hot water bath followed by an ice water bath.  I started using a water bath to reduce cooking time.  But, I found that I liked the temp control that the process provided.  Your Anova should be even better.

Offline Johnny

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Re: Cooking thin sausage with water
« Reply #2 on: May 15, 2017, 09:01:26 am »
tskeeter,
I think it should work fine as well, my only concern would be the casings, I know if I smoked them a little first the casings would be nice and firm. I guess I wont know until I try it!

Offline tskeeter

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Re: Cooking thin sausage with water
« Reply #3 on: May 15, 2017, 05:41:32 pm »
I've finished unsmoked sausage in hot water with no problem.  Won't work with collagen casings, though.