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  • Poaching Sausage?

    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.

  • #2
    BTW, this is was my effort from last weekend. I don't think 100 grams of garlic is too much for 12 pounds of sausage, but some do. Let them eat cake.
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    • #3
      Poach/simmer is good for the grill too. Easier to cook. Now. with 40 years experience that might not matter But..yeah..it’s handy. get them close to the 165 and brown ‘em up on a hot grill.
      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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      • #4
        Originally posted by Richtee View Post
        Poach/simmer is good for the grill too. Easier to cook. Now. with 40 years experience that might not matter But..yeah..it’s handy. get them close to the 165 and brown ‘em up on a hot grill.
        I've done this... works wonders, and it creates a nice even cook... almost like SVing...
        Last edited by HawgHeaven; 01-09-2018, 11:01 AM.


        Drinks well with others



        ~ P4 ~

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        • #5
          To do this via the SV, 152* or 165*?
          I’ve done it in the pan before, never knew what it was called though


          Sent from my iPhone using Tapatalk

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          • #6
            Originally posted by strength_and_power View Post
            To do this via the SV, 152* or 165*?
            I’ve done it in the pan before, never knew what it was called though
            152-ish is for smoked/cured sausages. Fresh is 165°F.

            However..in the SV there are tables for lower temps for fresh Vs time at that heat for safety.
            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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            • #7
              I get the part about poaching them before a last final grilling. Never considered it before, but that would also be a great thing to try if serving up large batches, something like a big tailgate or perhaps at a festival food booth. Not only would it speed things up at the grill, but you would be assured the sausage is fully cooked, so no food safety issues.

              I've just not seen it done for brats, etc. BEFORE you freeze them. Maybe it serves the same purpose? Just a quick grill and you are good to go?

              I think of all the fresh brats, etc that are sold in stores. Almost all of those are sold fresh and cooked fresh on the grill or in a frying pan. On the other hand, hot dogs and a lot of other smoked meats like polish, etc are all sold fully cooked and ready to eat. Poaching a sausage before freezing it would be no different.

              The poaching thing to move along a smoked sausage like a polish or perhaps a smoked summer sausage.....vs. letting it hang in the smoker until it is up to temp........ is an idea worth considering. Let hang in the smoker for 4 or 5 hours to get a nice smoke on it, then finish in a hot water bath, which would cut the smoking time almost in half, and again, assure that all of it is fully, and evenly cooked.

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              • #8
                I guess I’ve not seen that done either. I freeze my fresh fresh. But I guess it would be time saving, assuming the thaw time is irrelevant. Guess ya gotta thaw either way really, eh.

                Let me differentiate between “poached” and what I’m talking about, Sous Vide here tho. Poached is par to fully cooked in water... with the SV method, the product is sealed in a bag of course... and brought to an EXACT temp, thru an’ thru.

                Attached Files
                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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                • #9
                  Although I've been intrigued by the SV thing........prior to now I've managed to resist the seduction, as my initial reaction to it was it was just another gimmicky kitchen gadget I didn't need. I think I just gave in. Spousal interest has a birthday coming up and low and behold, she will be getting an ANOVA SV appliance this year.

                  The tipping point was the discovery / realization that in addition to spousal interest's desperate need for one of these gadgets, SV can be used to finish off smoked sausages. In lieu of leaving them in a smoker for hours on end, or putting them in a hot water bath, and needing to constantly monitor water temps and temp of sausages to avoid under or over cooking, the ability to apply a heavy smoke at lower temps, then vacuum pack (I have a Vac Master) and finish them perfectly in a controlled temp water bath is just too much to resist.

                  BTW, thanks to youtube, I think I found my answer re: the cook before freezing brat thing. NOBODY pre-cooks brats before freezing them. They are cooked fresh in one of three ways:

                  1. Like I have done........just grilled and eaten.........

                  2. Steamed / par boiled in beer or mix of beer, onions and butter.....then finished off on the grill....or,

                  3. Grilled to perfection, then dunked in a bath of beer, onions and butter, where they are kept warm and juicy until ready to eat.

                  ALL of them require a hard roll, kaiser roll or anything other than a plain old hot dog bun.

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                  • #10
                    Originally posted by hog warden View Post

                    BTW, thanks to youtube, I think I found my answer re: the cook before freezing brat thing. NOBODY pre-cooks brats before freezing them.
                    I sure don’t. The wife’s gonna LOVE the SV unit
                    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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