[Sca-cooks] Freezing sausage

Nick Sasso grizly at mindspring.com
Sun Dec 9 11:05:08 PST 2007



-----Original Message-----
I can say that YES you can do this...
I have done it in the recent past for a trip that I was being given a
"break" from cooking.  ;) Of course that meant that I cooked ahead of
time and froze it all to warmed up on site.  I recommend cooking them
about halfway and then freezing them.  Reserve the juices as well and as
they are rewarming it makes the sauce, as well as finishes cooking.

Hope this helps.
Nichola   > > > > > >> > > > > >


I am not fear mongering in this, but my digestive tract called out to me . .
..

Much alarm and caution flies into my eyes in half-cooking ground meats.  I
am sure it can be done safely, but I do offer that one is dancing with lots
of microbes that are proliferating like geometric demons at 75F to 100F.
Meticulously clean equipment in grinding and mixing coupled with impeccably
clean meat source will help.  Health standards (USDA guidelines and most
states) for ground porks direst to cook through to 160F; can be chilled
properly and reheated to 165F before serving.

Adequate fat and connective tissue contact will protect the little jewels
when hadled to those stanradrs.  You just have to cool them quickly and
maintain the casing integrity to hold onto the gelatins.

If I am simply hand-wringing, do please feel free to ignore me and move on
along.  Just making myself feel satisfied that I trotted it out there.

niccolo difrancesco
(restaurant health inspector is overdue this quarter)




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