Poaching Sausage ?

Discussion in 'Sausage' started by nunantal, Dec 26, 2015.

  1. nunantal

    nunantal Fire Starter

    I've not yet tried to smoke sausage but have read here several stories about hitting the "stall" and folks needing to get it finished in a reasonable amount of time.  What implement do you use to poach?  All I can visualize would be a large crock pot being controlled by a PID or perhaps a large pot of water on the stove top but can't figure out how to control the temp that well.  
     
  2. gomez93

    gomez93 Meat Mopper

    First I've included a link to a guide to poaching vs simmering vs boiling.

    http://whatscookingamerica.net/Information/PoachingSimmeringBoiling.htm

    I made some Swedish Potato Sausage for Christmas for my wife's family, after stuffing I put in a large kettle with enough water to cover and simmered for about 30 minutes until the IT reached 165°.

    I did it that way because simmering is the traditional way of cooking it, plus there was no cure in it.  

    I realize that's not a direct answer to your question, but if you don't have the equipment to time to smoke sausage, poaching or simmering would be a alternative. If I was to smoke something and need to use a different method to finish it I would just put it in the oven.
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I just use a large pot of water with a long stem thermometer and hold the temp around 170-175°f
     
  4. nunantal

    nunantal Fire Starter

    Thanks guys.
     
  5. 1finder

    1finder Smoke Blower

    I always give a hot water bath right out of the smoker, to ensure 152*-155*, Helps with wrinkles also (only use natural hog casings). I cook fresh brats the same way in pot of water, as DanMcG stated water temp no higher then 170*-175*ish. The temperature probe numbers have worn off but I marked/scratched my parameters on side before they wore off.
    Hope this helps you...

    Good luck!!
     

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