SC - sausage questions

[Lady Di]

As a guide, simmering for about an hour usually does the trick ;)

Lady Di
- -----Original Message-----
From: LrdRas at aol.com <LrdRas at aol.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Saturday, January 02, 1999 10:50 PM
Subject: Re: SC - sausage questions


>In a message dated 1/2/99 9:53:06 PM Eastern Standard Time,
stefan at texas.net
>writes:
>
><< My question is, how do you get the internal temperature of the sausage
>links?>>
>
>I use one of the pocket thermometers, they are relatively inexpensive and
very
>handy when cooking for crowds. ;-)
>
><< If you pierce the sausage casings with a meat thermometer don't the
insides
> start leaking out of the sausages, especially if the temperature is not
there
> yet and you have to heat them some more? >>
>
>Well...a careful reading of the ingredients list reveals eggs as an
>ingredient. These, combined with the starches set up almost instantly when
the
>sausage goes into the hot liquid. In my initial try, I let the water get to
>hot, and had one or two burst like an overcooked hotdog. I found that if
you
>carefully control the temperature of the liquid and do NOT let it raise
above
>the original suggested temperature bursting never occurs. After a few
batches,
>experience will guide you in the area of water temperature.
>
><<Will the casing be more susceptible to tearing after it has been
pierced?>>
>
>That was NOT my experience. The protiens in the casing harden instantly on
>contact with the water. A small hole is all that the thermometer makes and
I
>had no experience with any filling leaking out of any of those that were
>pierced.
>
><< And a similar question, if you cut the links apart, what keeps the
sausage
> insides from spilling out the now open ends?>>
>
>At this point they are entirely congealed and cooked so there is no longer
>anything that can spill out. BTW, if you are thinking of recreating the
>recipe, keep mind that I like highly seasoned food halving the amount of
>seasoning will produce a milder and still tasty sausage.
>
> <<Thanks.
>    Stefan >>
>
>No problem.
>
>Ras
>===========================================================================
=
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>===========================================================================
=
>

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================