[Sca-cooks] Freezing sausage

[rattkitten]

Nope you are exactly right... I figured that it went without saying on 
this list.  Get the meat to temp but don't let it stay in the pan 
heating... most people will leave things in and cooking to long 
anyways.... thus the "Cook it halfway"... Side note BTW my sausages were 
store bought.  Cooking to 160 degrees is about medium to medium rare for 
sausages so they are about perfect for freezing and retaining the safety 
and texture.  I have never seen a case on this list where anyone has 
poisoned anyone yet... :) so I was going on the assumption that most of 
the folks knew to cook to adequate temp.  Thanks for pointing that out!

Funny your health inspector is late as well... mine was 3 months late 
this time.  Happy to say that we earned a straight 100!!! Whoo Hooo 
nothing like looking good for the boss man!

Nichola


Nick Sasso wrote:
>
>
> 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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