TomSak wrote:Next question, can I put one of the already smoked sausages in a low oven and bring it up to a higher internal temperature?
I have about 100 lbs. of venison to grind and a good portion of it was to go into summer sausage so I need to perfect this recipe before I make a large batch of mediocre sausage.
Again thanks for the help.
Othmar, I have a 300 acre "sportsman lease" in Bureau county right on the Illinois river west of Starved Rock State Park. This year we harvested 10 nice Whitetails. The turkeys are really coming back with a vengence in Illinois we see them by the dozen on our land. Thinking of going after a Tom this spring.
Tom
Hi TomSak, yes you can put your existing sausages in the oven on alow heat but the casing might get thougher too. You also could put them into a pot with water an slowly bring the heat up, which would not thougen the casings but might loose some flavour.
As for the perfect recipe. If you like what you had so far then all you have to do is make sure that you set the temp a little higher than the recipe says. I asume it is a typo, because almost all sausages are cooked around 160F minimum and higher depending and the size of sausage.
I used to hunt in the Starved Rock State Park during Archery Season a couple of times. That much for the animal rights folks claim that hunting is a detriment to animals. Here in BC, Canada we now have for the first time ever a turkey fall and spring season. There never before have been turkeys in Canada and now we have every year more and more. I am busy giving hunting seminars around my home for turkey hunting, since up here hunters do not know how to hunt this birds.
Good on you and congratulations on the bucks. Did they all come running over to your place once the gun season in Starved Rock Park opend?