Italian sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokin pop-pop

Meat Mopper
Original poster
Dec 30, 2014
214
69
Allentown Pa.
Hi guys, so today I decided to make cabelas Italian sausage.

The directions say grind , mix , stuff , and cook or grill.

do I need to cook after stuffing or can I just freezer pack

and put them in the freezer until we want them for dinner.

I am a little nervous because there is no cure in these as it

is I guess what they call FRESH Italian sausage. thank you

in advance for any and all advice 
 
I would grind and mix. Rest over night in the fridge then stuff the next day. Then freeze.
 
 
I have frozen many Italian Sausages over thee year, many I have not made.  The one thing I have noticed, when you freeze them, the structure of the meat changes.  It comes out more pasty, fine for the BBQ, but dicey for cutting the casing open and pan frying it
The water in the meat expands as it turns to ice.  When this happens, it ruptures the cellular structure of the meat, that makes it less dense, which would make for the meat you're describing.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky