I just stuffed some sausage for the first time. I am not smoking it as I don't have the time right now so I have put them in a pan with water and stuck it in the oven. I set the oven to 250f to start but I am not sure if this is right. I have such a bad memory and can't remember how this is done. And now I just remember I have Ryteks book so I will go look at that, but if anyone has a quick answer I would appreciate it.
I put them in a roaster pan with water at 165* until the sausage gets to 155*. I have never done them in the oven so I can't comment on that method.
Ok I don't have a electric roaster so I will go with the oven. I think I will turn it down a bit and see how it goes.
I mainly make fresh sausage, and will not cook them until I am ready to use them. They tend to be better then the brown and serve type sausage. What I mean by brown and serve is fully cooking the sausage ahead of time and reheating.
Since I make mostly fresh sausage, I have tried cooking sausage in the oven two different ways, and neither used the poaching or braising method like you are using. Both methods used dry roasting, one at 190°F, and the other at 300°F. Ovens are an inefficient way to heat large amounts of water. So you should start with water that is close to 160°F, and then set you oven to 190°F if you can set it that low, or use your lowest setting.
FAILED
I guess I should have been more specific but I was in a hurry last night. This was a summer sausage. But I started with cold water and was trying to get it up to safe temp quick and well you all know what happened don't ya. The dreaded FAT OUT. It is ok though, first attempt and I just used ground beef at $12 for 5lbs and 5 bucks for the kit. So the next attempt will be more relaxed and I will be smoking them instead of just water bath.
Thanks for the comment Habs. If I make breakfast sausage I will do it fresh as you do. I like to cook them when I am going to eat them and not brown and serve. Do you still use cure when you do them like that?
I hate it when that happens ;D
Haha Yeah I just wish I knew someone with a big dog. lol
Quote from: Quarlow on January 26, 2014, 08:59:16 AM
FAILED
I guess I should have been more specific but I was in a hurry last night. This was a summer sausage. But I started with cold water and was trying to get it up to safe temp quick and well you all know what happened don't ya. The dreaded FAT OUT. It is ok though, first attempt and I just used ground beef at $12 for 5lbs and 5 bucks for the kit. So the next attempt will be more relaxed and I will be smoking them instead of just water bath.
Thanks for the comment Habs. If I make breakfast sausage I will do it fresh as you do. I like to cook them when I am going to eat them and not brown and serve. Do you still use cure when you do them like that?
Q, you don't need to use cure for fresh sausage. When I make fresh breakfast links they go straight to the freezer except what will be consumed in a couple of days.
That is what I thought. Just makin' sure. Thanks. I don't eat a lot of breakfast sausage but I do eat plenty summer, farmer, polish, beer, Thuringer, Landjeager, dry cured, well you name it.
I also make fresh Brats without cure. They go in the freezer till use. If I'm going to smoke them first, they get the cure.
If the fat out is not too bad, you can cut the casings off, then "bathe" the sausage with warm water to remove the fat. Someone here recommended that to me when I had a fat out and the sausage tasted fine.
Well with the fat went the flavor too. LOL So I will just try again. My sister has a big dog that will love it. Haha.
Quote from: Quarlow on January 26, 2014, 07:16:01 PM
Well with the fat went the flavor too. LOL So I will just try again. My sister has a big dog that will love it. Haha.
The dog will appreciate it Q.
The roaster works great for finishing off bringing sausage the last few degrees. You can pick up an electric roaster for about 40 bucks. Nice thing is it doesn't dry the out the exposed surfaces. I hang a thermometer in the water to make sure I keep it below 170. Seems the roaster is usually set to about 375.
Way to go, now your hooked like the rest of those who make sausage ;)
Even Kimmie ask when I was gonna make the next batch ;D
When you choose your roaster get one that you can use your PID with. Non digital.
Apparently I need a refresher course on reading. It was actually a farmer sausage kit which means it is a dry cure sausage which means I am not set up to dry cure which means I will need to find some other kind of sausage to make. lol what a maroon. So any suggestions for a sausage fairly easy to make and smoke/cook to finish?
Just reading threw Ryteks book, this is a very multifaceted craft. Maybe too multi for me for now, I just got too many things going at this stage in life. I only used the smoker twice last year as it was.
Quote from: Quarlow on January 27, 2014, 07:32:55 PM
Just reading threw Ryteks book, this is a very multifaceted craft. Maybe too multi for me for now, I just got too many things going at this stage in life. I only used the smoker twice last year as it was.
I'm still working on getting through Ryteks book, don't get discouraged just pick some easy sausage recipes from the recipe site and go for it. It doesn't have to be complicated in the beginning or we'd never make it to the Dark Side. There are lot's of great simple recipes from other members to try. :)
Hey Q I see your from Surrey, my wife is from Mission and now we live in Iowa! Confused yet? I seen in one of your posts you were talking about Farmer sausage, that stuff is KILLER and when we visit Canada I come home looking like a ring of it. Do you have a recipe to make it with that you might share? Thanks Tim
Don't try to conquer the whole book before you start using his recipes. Just break the book down to how you want to use it. If your interest is in smoked cooked sausage then go to that section of his book for the recipes. You can even convert most of his fresh sausages into a smoke/cook version by adding the proper amount of cure. The only thing you need to change is the smoking cooking method, which many have outlined in various threads.
Also there are many recipes on this site and on the recipe site that you can use.
Great advice Saber and habs. I would never try to conquer the book cause my memory is too frickin' short. LOL Cobra I was just using a kit so I don't really have a recipe. I could scan threw Ryteks book if you want and type it out. It would take me a while as I am pretty slow with the keyboard.lol
Thanks Q but I think have Ryteks book also, was just hoping you had like the real macoy from home.
Quote from: renoman on January 27, 2014, 06:59:08 AM
When you choose your roaster get one that you can use your PID with. Non digital.
Man, I didn't even think about that! 8) Would the PID need to be auto-tuned to work properly?
Q. What is the Ryteks book?
Rytek Kutas wrote a book entitled "Great Sausage Recipes and Meat Curing". Many consider it the "bible" of curing and sausage making.
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Thanks, I will be looking that book up. I just got into smoking sausage.