Was watching this video series and was surprised to see this guy poach (cook) his brats before freezing them:
https://www.youtube.com/watch?v=NoJtFuCkS_U
If you want to get to the cooking part, fast forward to about the 9.00 min mark.
In Part 3, he does the same thing with his smoked polish. I understand that part.......it pushes things along, gets the temp right and keeps them from drying out and getting wrinkled. The smoked polish also being fully cooked and ready to eat.
So short of starting a poll, how many folks poach their brats and other sausages before freezing?
How many just freeze them fresh?
How many poach them before grilling?
I've only grilled these things for about 40 years and I never do. I just grill them fresh. Am I doing something wrong?
I do, however, poach or cook them in water if cooking inside in a skillet. Sausage in, cover bottom of pan with water, poach/steam about 15 minutes or so until water is gone, then grill in the pan until browned.
https://www.youtube.com/watch?v=NoJtFuCkS_U
If you want to get to the cooking part, fast forward to about the 9.00 min mark.
In Part 3, he does the same thing with his smoked polish. I understand that part.......it pushes things along, gets the temp right and keeps them from drying out and getting wrinkled. The smoked polish also being fully cooked and ready to eat.
So short of starting a poll, how many folks poach their brats and other sausages before freezing?
How many just freeze them fresh?
How many poach them before grilling?
I've only grilled these things for about 40 years and I never do. I just grill them fresh. Am I doing something wrong?
I do, however, poach or cook them in water if cooking inside in a skillet. Sausage in, cover bottom of pan with water, poach/steam about 15 minutes or so until water is gone, then grill in the pan until browned.
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