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  • Sausage safety question?

    I was looking at some recipes from Len Poli and found this one for a greek sausage called Loukaniko.
    http://lpoli.50webs.com/index_files/...ko%20Fresh.pdf

    In the instructions it says after stuffing to let the sausage air dry at room temp for 4 hours before refridgerating. But this sausage in not cured??? It also says to grill over hot coals so cooking temp is not an issue...but is leaving it at room temp for 4 hours going to cause a "danger zone" issue??

    I am sure Len Poli knows his stuff but it made me wonder if it would be a problem.

    Anybody make this sausage before?
    Any help would be appreciated.
    KCBS/CBJ #56408

    "Sticks and stones will break your bones, but words will always teach you." -Shihan

  • #2
    Boy that IS close! Alot of old time recipes really push the envelope in this regard.

    i DO notice the casing is soaked in OJ (acid) and has lots of garlic and wine in the meat mix (Antimicrobials and such).

    CA's gonna be proud of me here... but I would say it's probably gonna be fine. I'd cut it to 3 hours myself, probably use a freezer to chill, and make damned sure I got well handled top quality meat, and kept everything EXTRA sparkling clean!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      I was thinking the same thing about reducing the time to about 3 hours. I think a short stint in the freezer to bring the temp down quickly will be an easy step to include as well.

      I think I might just have to make this one soon.
      KCBS/CBJ #56408

      "Sticks and stones will break your bones, but words will always teach you." -Shihan

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      • #4
        ..but is leaving it at room temp for 4 hours going to cause a "danger zone" issue??
        No.
        The wine and salt will help inhibit bacteria.
        But I'd personally always dry out in the fridge anyway. Can't see that drying at room temp will add anything that drying in a fridge won't.
        At the end of the day it's just a bog standard sausage recipe - nothing there that I can see needing special treatment.
        Hell I usually end up leaving fresh sausges in the fridge overnight to dry and drain.
        Made In England - Fine Tuned By The USA
        Just call me 'One Grind'



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        • #5
          Originally posted by curious aardvark View Post
          No.
          But I'd personally always dry out in the fridge anyway. Can't see that drying at room temp will add anything that drying in a fridge won't.
          That's a good point. Matter of fact, it would dry QUICKER in the fridge. It's close to a big dehumidifier.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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