has anyone done brats and dogs on a fec750? if so do the casings on the brats get tough?
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From thespicysausage.com .....
Why do my sausages have tough casings?
The casing may not have been soaked properly. The natural casing must be thoroughly soaked and rinsed to remove the salt that it is packed in. Preparing the casings the night before will most often cure this problem.
If boiling is the way you cook sausage, bringing the temperature up gradually by using cold water will help with tough casings. Putting sausage directly into heat will toughen the casings.
Why do my sausages have tough casings?
The casing may not have been soaked properly. The natural casing must be thoroughly soaked and rinsed to remove the salt that it is packed in. Preparing the casings the night before will most often cure this problem.
If boiling is the way you cook sausage, bringing the temperature up gradually by using cold water will help with tough casings. Putting sausage directly into heat will toughen the casings.
It really depends on the method they used to make them, as Don said above, the casing used.
It's get some and try them, see how they come out. Done right, a brat can take on some smoke and come out great.
Better quality in will get you better quality out.
It's get some and try them, see how they come out. Done right, a brat can take on some smoke and come out great.
Better quality in will get you better quality out.
Not sure where I found this. but it works like you can not believe: First and foremost is what I call "Law of Sausage Cooking": It is impossible to cook a sausage too slowly. Good sausages hate high heat. Indirect heat on a wood-fire grill is perfect, but my indoor alternative is to put a spot of oil in an oven-proof pan, brown one side over medium-low heat, flip the links, then put them in a 300-degree F. oven for 20-30 minutes (160 degrees F.) They come out perfect.
I do brauts and other uncooked links in my CS025. Seems like they get to 160 internal degrees before they take up very much smoke flavor. I think I will try preheating the smoker next time,
quote:Originally posted by Chef JR:
...to put a spot of oil in an oven-proof pan, brown one side over medium-low heat,...
Welcome to the forum.
I think the OP was about trying to do sausages in a smoker (his 750).
I too like to do them on a low temp, my challenge is holding them. The plump up nice, but trying to hold them hot they just shrivel back down to a wrinkled state.
Anyone got a good heat/hold method for FE's?
To prevent the sausages from shriveling up after they are cooked, try soaking them in a pan of warm beer until they are ready to serve.
I too use beer to hold brats, sometimes I add stock, PB drippings or other smoked meat drippings, help keep the sausages smokey and plump!
Thanks Guys.