4 Ways to Water Cook your Sausage

[@OldfarseeingArt]

Good video that needed to be made. Far too many people cook the life right out of sausages. Gentler is usually better. My typical water cook for an average sausage (think kielbasa) is put the cold sausage in a pot with plenty of cold water, raise the temp to 170 F, turn off the heat, put a well fitting lid on the pot for 15 - 20 minutes. Tighten the casing in a skillet if desired. Turns out perfect every time.

[@lkapigian]

Excellent Eric, the video that needed to be made !

[@timjones3094]

Thanks for the great explanation , answered several questions I had. Also looking forward to season 5!

[@Benni-rp9or]

I hadn't thought of cooking my sausages in my sous vide for some reason. I absolutely will be doing this and I bet they taste so much better.

[@donotlike4anonymus594]

If you havn't then you're doing sousvide wrong!... a circulator (or insant pot/whatever) is so much more then a fancy steak-maker No it is an incredibly usefull instrument... The precise temperature control can be so usefull You can pastorize stuff (like raw eggs for mayonese) You can cook vegtables (altought not ideal make sure the plastic bags are good for the high temperatures) You can make some incredible souces (Like with a whipped cream dispenser Just make sure it's a quality one that can handle heat) Should i go on... These are the basics... You don't use you're pan for eggs or idk panckaes only...right? You don't use you're past pot JUST to boil pasta... right? Sousvide is great... and versitile

[@Medwest]

You are doing a great job my man, regards from France, bravo ! ❤

[@johnkerechek6583]

Excellent information. Different method - I precook some sausages in the oven to 145F and cook to 160F on grill.

[@Brewer35]

Great cooking tips, Thanks! I'd sure like to see a behind the scenes video on how and when to use all the different binders and additives.

[@tomcondon6169]

I have my own way of doing, like most my cooking. I often make the Italian sausages from the store. Raw sausages, I sear all 4 sides 1 to 1 1/2 minutes, so say 4 to 6 minutes total, then add cooking liquid, maybe some Jack Daniel's that I will add to the hot sear, then tip sideways to flame. Then I turn to the lowest setting, sometimes using a diffusing pad to lower more, and steam for 10 minutes. They weren't 8n deep water, so they retain their browned surface.

[@MrRilarios]

Excellent advise!, I have some sausage recipes that are made with poaching and you gave great tips!

[@chrismullin2522]

Great video. I think most people don't think about this enough. People spend days making the sausage, and then don't cook it correctly.I wish some of the places I have eaten breakfast, understood that boiling and egg is not poaching.

[@chris38663]

Thanks for another great video. Can't wait for season 5!!

[@thorjustin95]

Got an idea for a sausage that I'm playing with. Black and blue beef sausage after my wife's favorite type of burger. Question I have is when you are using blackening seasoning in sausage you don't get the crust you typically get when you blacken something. Have you ever cooked the seasoning and then added it to a sausage mix?

[@jcat5150]

Another great insightful video, Eric. I watched it while having an omelet with some Basque chorizo that I pre-cooked sous vide while getting the water going to sous vide the garlic green onion sausage I put together yesterday 😁

[@georgesevelle8778]

I completely agree with you regarding Sous Vide, it is a great way to precook for later use and they will last in the Refrigerator for a couple of months and not need to be frozen. I do however re-bag my sausage after sous vide to remove any cooking liquid and to make sure I have an air tight seal. Thanks for the tip, looking forward to Season 5.

[@leahtiferetrabinovitz6518]

nice! a video about the precooking will be awesome

[@phillipcarroll6625]

Keep em coming. Thank you!

[@douglasendler4751]

I always finish my smoked ( and a few non- smoked) sausages straight in the Sous Vide pot, no bag. The casings have a nice "snap" and it has not hurt SV circulator a bit.

[@dikketinus]

The well known German channel Opa Jochen does the same. This person has a professional background and makes sausages since our fathers weren't even born. So I guess it's safe to do so without a bag. I'm thinking of trying it because big batches of sausages (100pcs) is a hell to vacuum an extra round. And I'm not comfortable with freezing the sausages and rendered liquids in the bag it was sous vide in.

[@MrDogmeat1]

Excellent video definitely gave me the information I needed on Sous Vide

[@8676karad]

Very informative video (as all of your videos are!)! I do use the sous vide method, but I dont seal the bags, because I like to use a thermometer sticked in the middle of one of the sausagesto monitor the internal temperature. I have a question. I hope you answer this. I do not have a smoker as I live in an apartment. so I use liqued smoke. Some products call for pre-cook the sausages/vienres/dogs, etc. in a hot smoker. This suppose to produce a snappier sausage.Of I want to do this pre-cooking in my oven (without smoke) what temp should I set, and how long? Or just omit this step all-together?

[@sambaysmillsjr.8582]

Thanks

[@tpcdelisle]

Great video and completely agree with Sous Vide. So looking forward to season 5. Anything special that we’ll need for this season? 😇👍

[@preoco8241]

For us asians we got a trick to cook the sausage in the rice cooker by just laying them on the raw rice.

[@dikketinus]

So cool, here we do the same sometimes. But on top of the pan full of potatoes and sauerkraut 😁

[@terrywhite5240]

Great video Eric cant wait for season 5. I prefer sous-vide method myself when ever possible. Question for you is have or will you ever do a video on canning and in oarticular the use of electric mason jar sealers ? ( or at least whether they are safe or not ) thanks a million for the great videos

[@stevennahed9494]

beautiful

[@tomcondon6169]

It seems-measuring the casings-that this is geared towards sausage makers who have the width of the casing they buy. I think a good idea is to come up with a fix. I would go the math route, measuring the diameter and multiply by Pi to calculate the circumference, halve, and measure in millimeters for your calculation.

[@godschild5587]

This is the video that I wanted, thanks for making this video, I have a question, ground beef safe cooked temp is 160f but I saw you go lower than that, how is that safe? Thanks again.

[@godschild5587]

I want to make all beef hotdog without using the nitrite...additives so is it ok to cook the ground beef below 160f? I don't get sick?

[@huntnnw]

@@godschild5587 do not smoke any sausage without a cure your asking for botulism. Why curing salts are added to sausages.

[@donotlike4anonymus594]

Sousvide is allways the best.... Perfect temperature control... Consistency and perfdction eveey single time

[@michaelduncan2759]

Eric, I have poached fish in olive oil, have you ever tried this or could this be another method for cooking sausage?

[@loayelalfy1987]

Hallo Eric, i am on a trip in southern germany and just had a "Saumagen" sow's stomach (not literally). Please make it in the next season of celebrate sausage. Sorry for commentig here without watching the video still. I do not know hownto communicate otherwise.

[@hakansoder5279]

Hi Eric. I have question. I now have 15 beatiful links of fresh sausage. they have rested i the fridge for the skin to dry out a bit and adhere to the meat. So should I freeze them directly or would the freezer make the skin of my plump sausages burst? Or should i poach them gently before freezing? I certainly don't awnt rubbery skin and I plan to grill them later. What is the goto method here?

[@robertprevost7268]

I also add a little salt to the cooking liquid One question master Eric I'm making Canadian bacon want to sous vide for juicy and tenderness was thinking about 135 for two hours than sear for color any thoughts

[@stephanhilber4931]

well explained, but I don't quite agree. For me, pasteurization of food begins at 72°C, which corresponds to 162°F. Below that, you can't talk about pasteurization, even if milk is pasteurized at 63°C in the US. It is then kept at this temperature for at least 30 minutes....But I still cook my sausages sous vide, for the same reasons you mentioned.

[@dikketinus]

Pasteurization goes two ways. One is having it on 72 celcius for a short time. Or (way) longer on a lower temperature. It's science. Following the same principe, you are even able to prepare a rare / deep red steak totally safe for pregnant woman.

[@mmmille24]

Any chance you can make a video on knots for salami making?

[@soyoucametosee7860]

Basque chorizo is cooked in quarter cup apple cider vinegar and 3/4 cup water.

[@2guysandacooler]

yum!!!!

[@UltramaticOrange]

I simmer my sausages on top of a bed of raw onion. Steam from the onion cooks the sausage and any drippings from the sausage flavor the onion.

[@lifuranph.d.9440]

Note: Cooking sausages in water leaches out the salt. Add salt to the cooking liquid.

[@issamoussa9057]

Do u have a video for pastrami?

[@dansong.tolman2793]

Would I do chorizo the same ? sous vide feels best.

[@docsimonson]

Doesn’t Sous vide still require a HACCP plan if being utilized? Spores from spore forming bacteria aren’t destroyed at Sous vide temperatures, and storing under vacuum in the refrigerator can result in severe illness/death.

[@abmagrum5360]

Eric thats not how you do steam cooking. if you do it correctly they come out perfect. and you do a full load at one time. and cuts cooking time in half

[@sambaysmillsjr.8582]

Im confused about how wide and casing on the immersing method (how long to)

[@2guysandacooler]

when you cook sausage in a water bath I would recommend 1 hour for every inch that your sausage is wide. So a 4-inch diameter sausage will cook for 4 hours. A 1 inch wide sausage will cook for 1 hour.

[@jacklawson1367]

Emulsified sausages?

[@huntnnw]

of all those ways there isn't a grilled one?? only way I cook fresh sausage