www.sausagemaking.org

Can I use frozen pork (obviously defrosted - or nearly) to make a batch of sausages if I am going to freeze the sausages?

My instincts tell me no.

However if I make a Bratwurst style that are going to be boiled before grilling can I freeze the cooled, boiled sausages (as they have essentially been cooked) then defrost them and grill?

TIA

John

First question - not best; second question - yes.

NCPaul wrote:First question - not best; second question - yes.

Thanks for answering - much appreciated.

Thanks for confirming my worries on count one.

With regard to count two I hope I was clear enough (though re-reading I may not have been)
I am just completely trying to get this right (for some reason my wife doesn't want me to poison her )

So even if I make Bratwurst from frozen pork I can freeze them again because I have effectively cooked them with the boiling process.

I do realise I would always be best to make from fresh meat - but not always possible.

Cheers

John

I read it the way you explained it. I would suggest that instead of coming to a boil that you poach the bratwurst at 160-170F for 10-15 minutes. This will help them retain more of their fat.

Thanks NCPaul - information much appreciated.

Cheers

John