doing up some german sausage and was looking at the recipe site to see if i should shower those when done. anyone have any suggestions? got about four hours to go till i will be pulling them out of the smoker.
chris
Showering is done to quickly reduce the temperature of the sausages, which when fully cooked will have attained an internal temp of 152 degrees. It is near, but just below, the rendering temperature of pork fat.
It's a optional step designed to ensure cooking has fully stopped. It can improve the appearance as well. Often, showering is impractical for me, but I will submerse them in cold water for a bit instead.
I use the full submersion also. I feel it is an important step. Beside stopping the cooking process, if I skip it the sausage casings will form wrinkles, and it doesn't look to appetizing. After showering or submersion, make sure you fully air dry them before packaging them, or you will see white blotches where the sausage has not dried.
Yep, shower or submerge. Good advice above.
-Brian