Kentucky Fisherman I’ve absolutely noticed that flavor will develop overnight after cooking but I rarely hold before I cook. Now, those are with cured products, with fresh products I don’t think the same thing necessarily applies to fresh sausage. I have made brats and held them for a long time before I cooked them and don’t think they continue to develop. Maybe that is because it is frozen?
Dry, course sausage
I purchased some Italian sausage for a charity event. The sausage is very dry and very course. I believe the casings are pork. Is it ok to regrind the sausage in the casings, then, add some extra spice and moisture. I would not re-stuff them but use the ground sausage for pizzas, cooking, etc.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
I have never tried what you are suggesting, but if I had to fix your problem I would remove the casing then proceed.
Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
neil ramlow last edited by
take the time to remove casings , keep everything cold, proceed with extra moisture and spice. give us an update.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
JPMN Yeah, you wont get the casing to stick again. It probably either did not have enough fat content or the meat they used was of lower quality. This sounds odd to say because Sausage started to be able to use the lower quality cuts of meat (trim) but there is a difference between the quality of the cut and the quality of the meat.
Oh, should have read the last sentence! Yes, you are good to go for your plan!
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