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Pre-Cooking Isernio's Sausages
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Baking
Pan Browning
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Grilling
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Broiling
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Pre-Cooking Isernio's
Sausages Isernio's suggests three methods of pre-cooking our
sausages that, if done properly, do not rob the sausage of taste or
texture, and allows them to be finished later in a pan, oven or on a
grill with minimal quality deterioration. In fact, pre-cooking can
actually improve results on a grill, because it will slightly reduce
the amount of fat that would typically drip into the fire and cause
off-flavors resulting from flare-ups. We recommend pre-cooking only
to 130ºF –140ºF, as the sausages will continue to cook, allowing you
to achieve the ultimate goal of 150ºF -155ºF internal temperature
without drying them out. Do not cook them any more; take thermometer
readings frequently.
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Poaching:
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key to poaching sausages is to cook them very gradually so that
maximum moisture is retained, thereby preventing dryness. Do
not prick the sausages with a pin. If the sausages are poached
properly, they will not burst in the water. |
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To poach 3 pounds of medium-sized sausages
(approximately 1 ½" wide), bring 2-3 gallons of lightly salted
water to a temperature of 180ºF - 200ºF. Be sure to have an
accurate instant-read thermometer on hand to ensure accuracy.
The water should not be boiling. |
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Put
the raw sausages into the water and poach them over very low
heat; the water should stay between 160ºF and 180ºF at all
times. They will take 15 - 20 minutes to cook to an internal
temperature of 130ºF -140ºF. To test for internal temperature
(no matter what cooking method is being used), insert an
instant-read thermometer 2"-3" into the end of the sausage. |
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The sausages can be cooked immediately
after poaching or cooled in a colander under cold running water
and immediately refrigerated or frozen. They can be finished
later by pan-frying, grilling or poaching again. Note: In
cooking the sausages to 130ºF -140ºF, be especially careful to
cool properly, and keep them cold (38ºF -40ºF), to avoid harmful
bacterial growth. |
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Pre-Baking:
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Preheat
the oven to 300ºF. Place the sausages on a rack in a baking pan
large enough to hold the quantity you are cooking. Bake for 30
- 45 minutes, making sure to test the internal temperature after
30 minutes (use method above for inserting thermometer). Remove
them from the oven when they are between 130ºF - 140ºF.
Immediately refrigerate and keep at 40ºF or below until
ready to finish. |
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Parboiling:
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Using
the same amount of water-to-sausage ratio recommended for
poaching, lower chilled sausages into boiling water, immediately
reduce heat to simmer, and cook 10-15 minutes.
This method sets the meat more quickly than poaching. Rinse and
cool in the same method as explained for poaching. |
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Return to Recipe List |
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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