Italian sausage

Discussion in 'Sausage' started by smokin pop-pop, Nov 21, 2015.

  1. 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 
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would grind and mix. Rest over night in the fridge then stuff the next day. Then freeze.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Freeze them uncooked - unless you want to have them ready to eat (never tried).
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    like he said freeze them uncooked then you can vac seal them without crushing.

    Richie
     
  5. 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
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     

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