Fully cooked sausages/brats

Discussion in 'Sausage' started by murraysmokin, Nov 18, 2015.

  1. There is a place by me that makes a mushroom swiss brat that I want to make.  They come fully cooked and just need to be heated through and I am guessing they use high temp cheese, which I can get my hands on with out a problem.  My question is should I precook the meat prior to stuffing and use collagen casings?  stuff them with raw meat, use natural casings and steam???   Anyone have experience in this area they would like to pass on?  Thanks in advance.
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Personally, I'd prep my meat, stuff into natural casings, and then steam or poach until you get the desired IT you want. That's how I do chicken sausage.
     
  3. smokeymose

    smokeymose Master of the Pit

    Where would one go to learn about steaming/poaching?
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Steaming is just that. Support your sausage over boiling water so it cooks in the steam until you reach your target IT.

    To poach, I set my water at 170 degrees and drop the sausages in and let them sit until I get an IT of 160 degrees. To keep my water at 170, I use my Auber controller with a pot of water on a hot plate.
     
  5. I am just worried about melting the cheese out of the sausage, the ones I buy the cheese is still in good sized chunks, to steam them I suppose I could set up my big canning pot with some hanging racks and steam them up to temp?  What setup do you use to steam sausage?  Natural casings?
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Natural casings are all I use unless it's snack sticks. With an IT of 160, the cheese will get soft, but shouldn't melt out. Hi temp cheese that is.

    I use cheese in some of my chicken sausages and have no issues. Also, I take my sausages to 152-155 in the smoker with no issues of melt out.
     
  7. You know that is right I use the cheese in my snack sticks up to temp with out issue.  What kind of setup do you use to steam?  I may be trying this soon or at least after hunting season and before ice fishing starts.
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oops, for steaming, which if don't do often, I usually poach, I suspend the links over boiling water in a basket
     
    Last edited: Nov 18, 2015
  9. Thanks Buzzard much appreciated.
     

Share This Page