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Sausage Question
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ArvadaMan
Posts: 260
I am going to try and make some sausages. I picked up a book at the library with recipes and found a few on the internet.[p]Can I do a dried sausage as a fresh saussage? If I leave out the cure and ascorbic acid but cook the sausage immediately is this ok? I will cook it up to the temperature you would cook the meat to for doneness under normal cooking conditions (pork, beef, etc) and refrigerate the leftovers. [p]Will this work? Do you see any impending problems with this logic?
Comments
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If you mean take a dried sausage recipe, leave out the cure, and cook it right away, then the answer is yes, you can do that.
You CANNOT leave a sausage at room temp without adding something to prevent spoilage.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
mikey,[p]Yes, I will cook them to doneness and NOT leave at room temperature.[p]I would like to try making some of the sausages that are normaly dried but I would like to make them as fresh, cook them to doneness, and refrigerate afterwards.
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thirdeye,[p]I bought this book recently. Haven't tried it but it got great reviews:
Charcuterie: The Craft of Salting, Smoking, and Curing (Hardcover)
[ul][li]http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/sr=8-1/qid=1169301641/ref=pd_bbs_sr_1/104-6655130-9992769?ie=UTF8&s=books[/ul]
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