Cooking Our Sausage

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Cooking INstructions:

Cook our sausage at a low temperature for a long period of time. Low and slow! 

STOVE TOP: I like to keep my burner on low and start them off with a little steam bath.  Just put a splash of water in the pan and put on a lid.  Once they plump up and lose their opaqueness, take the lid off and slowly brown them up with a little oil. Keep the burner on low.  They are finished at 160 degrees or when they are plump and firm to the touch.  Should take about 20-30 minutes, but time is dependent on a lot of variables as you can imagine. 

GAS GRILL: Keep the burners on low. You turn them and roast them on each side repeatedly.   They are finished at 160 degrees or when they are plump and firm to the touch.

CHARCOAL GRILL: Use indirect heat with the coals pushed to one side of the grill and the sausages on the other. They are finished at 160 degrees or when they are plump and firm to the touch.

TRAEGER: Set the smoker to 225 degrees.  check the sausages at 25-30 minutes.   They are finished at 160 degrees or when they are plump and firm to the touch.

Below are a few links to webpages that describe the process.
Thanks
Jeff

Scratch Meats

http://thewhychef.com/2015/07/sausages-youve-probably-been-cooking-them-wrong/
https://www.seriouseats.com/2012/05/the-food-lab-the-best-way-to-grill-sausages.html