Then, brown the sausage quickly over direct heat to finish. If the grill is hot enough, you can skip the browning step — on my charcoal grill, 20 minutes of indirect heat is enough time to brown the sausage AND cook it through.
To accomplish this, grill the sausage over direct low F heat for approximately 2 minutes a side. This helps add color and flavor to the meat. Next, move the sausage to indirect heat and continue to grill another minutes with the lid closed. The target cooked temperature of a raw sausage is degrees Fahrenheit, and at a steady degrees.
Any higher temperature will cause the fat inside the sausage to melt and drip out producing a dry, less tasty sausage. Fry 0. For cooking, you. Anybody out there want to help him with this question? Our fellow sausage maker writes: "I have been doing my readings and I am seeing all of these techniques for cold showering sausages.
Sometimes they say to cold shower the sausage immediately, sometimes they say to hot shower it then cold shower it, sometimes they say to let it cool in the air, sometimes they say to cool it, heat it and then re-cool it. All in the aim of preventing excess wrinkling aside from safety Is there anyway you could please explain this like it was my first day in class. I am having a hard time understanding the physics of it and that is what keeps getting me caught up! One of the hardest parts of it all for me to comprehend is how plunging something hot into a cold environment wont ENHANCE wrinkling or the product tightening up from the casing.
Hell, it's what I do when I jump into a cold lake! If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! Post by story28 » Thu Sep 08, Alright I am going to take a stab at one of the methods after thinking about it today.
Maybe the immediate cold shower is to drop temperature to prevent excess moisture from escaping once the proteins are set. Perhaps if that moisture is allowed to escape in the form of steam, it will decrease the mass of the sausage as the proteins compress.
That might decrease in mass might be what causes the meat to shrink away from the casing. As far as the whole cold shower, followed by a hot shower, followed by a cold I read that in Mr. It said that the that a cold shower then a quick hot shower and another plunge into cold water allows some of the fats to migrate to the surface resulting in a better sheen. That sounds great, but I thought the whole point was keeping those fats intact and away from the surface.
Post by uwanna61 » Sun Sep 11, My thoughts I like a little wrinkle in my salami, gives a characteristic appearance. But on the other hand, too much wrinkle can be ugly! I believe it all starts at the beginning of the process. There are a million ideal ways to introduce sausages to a meal. With a sauce, in a sauce, with rice dishes, pasta dishes, Bar-B-Q, stews, bollito misto, soups, choucroute, tagines, hot dogs, pozole, toad in the hole — you name it, there is always room for the right sausage!
But, what we are talking about here is the basic, fundamental principles of cooking the sausages, either to eat on their own or before introducing them to their accompaniment whatever it may be. When you eat pork, or any meat for that matter, you always long for it it be perfectly seasoned, juicy, tender and, important yet so rare, even throughout in all these respects when its finished cooking. That is what is so great about sausages — when made and cooked right they just tick all of these boxes, every time.
Even better is that they come in great little packages, a multitude of flavours and, given all the effort and care, not to mention prime naturally raised meat that goes into ours, they are also pretty unbeatable value. Unfortunately this is a common method and can often lead to disappointing, or at least less than optimum, results. Your sausage, just as with other cuts of meat, will shrink and contract in direct relation to the amount of heat it is subjected to and the amount of time it is exposed to that heat.
SMF Premier Member. We need more info to help, what's you heat source, what temps are you running, things like that. Your sausage looks good but it may have been to hot, it looks like some fat collected in the bottom of a couple of them. Were the sausage wrinkled when you took them out of the smoker, or did they wrinkle while cooling? Some causes of wrinkling are under stuffing the casing, low humidity in the smoker, and to much air flow. If they're still wrinkled after the cold water bath try dunking in hot water for a minute, it will tighten the casing back up.
I've had mixed results with this, but usually works. Last edited: Jan 14, Did you add any water to the meat paste prior to stuffing the links? Maple Fire Starter. Can't help you with the wrinkles. As for the temperatures. How are you distributing the heat at the bottom? You might have to put a baffle of some sort to diffuse the rising heat so it doesn't channel.
This is also true for the top where you vent. By the way like your smoke house can you post more photos? What temp. Though there are many causes for extreme wrinkle links, the most common would be either cooking them hot too fast, or cooking them over which causes fat to melt out of the links. Hot too fast makes the link tighten up and squeeze the moisture out of the link before the meat 'sets' and locks in place.
The key to good smoke sausage is low and slow.
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