[Sca-cooks] Freezing sausage

Katja katjaorlova at yahoo.com
Sun Dec 9 10:09:06 PST 2007


Dear Gunther,
   
  I'm sure many others have already answered this in the six digests I haven't read yet, but yes, you can successfully freeze cooked sausage and reheat it for a feast.
   
  I've done this at least twice myself with period recipes, and helped at least two other cooks do the same for their feasts. The sausages were always moist and delicious.
   
  Each time, after stuffing the sausage, I gently simmered them to cook them through, then cooled and froze them well wrapped. After defrosting, we heated them up very quickly on a large griddle or grill, whichever the site had. That way, they were cooked through but not dried out, and were nicely browned for extra flavor.
   
  Hope that helps? Good luck with your feast! :)
   
  Katja

>>>
This weekend I'm making 60 lbs of bratwurst and I'm wondering
if anyone has had experience freezing and reheating cooked 
sausage. I've made sausage before and froze it uncooked. It
cooked up just fine after thawing. But has anyone frozen cooked
sausage and then reheated it?

I'm worried about degradation of the texture. Although the boiling
bags are very forgiving and are much easier on reheating food I
still would prefer not to get an unpleasant surprise. I can cook them
on site in the big stockpots of water but would prefer to keep
the water clean if at all possible.

Any thoughts?

Gunthar




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