Homemade Breakfast Sausage - Fresh Sausage 107
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Joe Hell on last edited by
Joe Hell Next thing you know they will take away your blog…, then your posting privileges.
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While cooking up my last bag of breakfast links today a random thought occurred. What about pre cooking these before packaging? I guess you’d end up with a quick brown and serve. Thinking this could be done via sous vide. Not sure if the extra step would be worth it. Thoughts?
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PapaSop Probably a preference thing, but I don’t always cook them in a skillet, sometimes I grill or toss them over the coals to cook. It all just depends where I am at. As we all know that cooked over the coals flavor is always a winner! So maybe do half precooked on your next batch to see how you like it…
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to PapaSop on last edited by Bob Stehlik
PapaSop We cook and freeze some of our breakfast sausage & sliced bacon. We will cook on the Traeger w/smoke and then freeze on a sheet pan before vac sealing. We also freeze hard cooked fried eggs. When in a hurry, grab some sausage and fried egg and microwave for a couple of minutes, roll up in a tortilla and hit the door! We use patty paper to make things separate easily. We freeze using Walton’s vac bags with the zip lock so just open and zip back up. Usually 2-4 eggs to a bag and 4-6 pieces of sausage to a bag. We do the same with the bacon. Grab a couple of pieces of bacon, nuke for 30 seconds, grab a leaf of lettuce and slice of tomato and instant BLT.
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Bob Stehlik
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Bob Stehlik You are blowing my mind with this. Freeze hard cooked fried eggs??
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to Dr_Pain on last edited by
Dr_Pain why not? Many breakfast items in the supermarket & places like Starbucks have been freezing eggs for years.
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Bob Stehlik I thought most of those were just quasi poached, not really fried.
On a different note, have you smoked some protein and then freeze? My experience is that the smoke flavor mellows out big time.
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to Dr_Pain on last edited by Bob Stehlik
Dr_Pain I’ve smoked Cornish Hen halves for years and freezing them in vacuum bags for years. I steam them to heat for serving. I think they are moist and just as good as right off the smoker. Many of the snack stick and cured sausage makers(I.e.Summer Sausage) freeze their product and never mention loss of flavor.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jonathon on last edited by bocephus
Jonathon I always grind first through a larger plate then smaller, really like the results.
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Bob Stehlik said in Fresh Sausage 107 - Basic Breakfast Sausage Processing:
Dr_Pain I’ve smoked Cornish Hen halves for years and freezing them in vacuum bags for years. I steam them to heat for serving. I think they are moist and just as good as right off the smoker. Many of the snack stick and cured sausage makers(I.e.Summer Sausage) freeze their product and never mention loss of flavor.
That is good to know!
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