Ok I did it.

Quarlow · January 25, 2014, 10:01:46 PM

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.

GusRobin · January 25, 2014, 10:05:09 PM

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.

Quarlow · January 25, 2014, 10:07:38 PM

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.

Habanero Smoker · January 26, 2014, 02:19:25 AM

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.

Quarlow · 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?

renoman · January 26, 2014, 09:09:19 AM

I hate it when that happens ;D

Quarlow · January 26, 2014, 09:10:39 AM

Haha Yeah I just wish I knew someone with a big dog. lol

Salmonsmoker · January 26, 2014, 09:15:18 AM

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.

Quarlow · January 26, 2014, 09:19:25 AM

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.

Salmonsmoker · January 26, 2014, 09:24:19 AM

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.

ragweed · January 26, 2014, 03:49:01 PM

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.

Quarlow · 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.

Salmonsmoker · January 26, 2014, 07:39:54 PM

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.

Pic-N-Stick · January 27, 2014, 04:24:57 AM

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.

TMB · January 27, 2014, 06:05:39 AM

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