Has anyone ever tried making this kind of sausage before? Their a Portuguese kind of smoked sausage made with bread and different kinds of meats mixed together.
I've been wanting to make them for awhile, I'm going to try them this year.
vagreys wrote:If the meats are cooked before they are made into sausage, then you can still introduce pathogens during the making, from work surfaces, utensils, equipment, your hands. Because some toxins are not destroyed by heat, the fact that they are cooked before eating doesn't guarantee that toxins were not created after they were cased and before they were cooked as sausages. If I were you, I would treat them like fresh sausages - if you aren't going to eat them right away, then use some Cure #1 to be safe, or freeze them if you aren't going to eat them within about 3 days of making.
JMO, of course. YMMV.
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