summer sausage

[Inkstainz]

My mom's boyfriend gave me 10 lbs of summer sausage that he made himself. I was real excited until I opened the first one. Undercooked and not done. Is there any way to save this like cook it longer or something? Temps and times would be helpful

 

[TAFKAP]

Can't hurt to try steaming it first�..especially if it's not a "cultured" sausage.

 

[Southern Sportsman]

If poser wont eat it, it shouldnt be eaten.

 

[redblood]

If poser wont eat it, it shouldnt be eaten.

no truer words ever uttered....

 

[Inkstainz]

Its not really salty at all. It's still got blood in it so it's definitely not done.

 

[Inkstainz]

Poser 2 what will happen if I put it in the smoker for an hour

 

[TAFKAP]

Steaming it over some simmering water will alleviate the concern for burning the meat, and will give him the ability to hit an internal temp without overcooking it too much. I don't think it's a total loss at this point�..

 

[Inkstainz]

It was cooked sunday. He did use summer sausage and we have since figured out that his thermometer that he has been using since god knows when is now 30+ degrees off because he went out and bought another one. He makes summer sausage from pork and deer all the time and most of the time it's amazing. Stuff happens I guess. He did use curing salt and I assume he used the right amount. Don't think he went and did it on purpose especially since he gave my mom some. This was not fermented either. I may give it a go in the smoker and then it will be what it will be.

 

[Inkstainz]

Tafkap how would you go about steaming something? I have 5 big rolls.

 

[Woodchuck]

It was cooked sunday. He did use summer sausage and we have since figured out that his thermometer that he has been using since god knows when is now 30+ degrees off because he went out and bought another one. He makes summer sausage from pork and deer all the time and most of the time it's amazing. Stuff happens I guess. He did use curing salt and I assume he used the right amount. Don't think he went and did it on purpose especially since he gave my mom some. This was not fermented either. I may give it a go in the smoker and then it will be what it will be.

After reading all of the information that Poser puts on here I've come to the conclusion that the man knows what he's talking about. If he says that there's a chance that something could make me sick I'm not going to touch it! If I were you I'd do the same.

 

[TAFKAP]

Steaming it over some simmering water will alleviate the concern for burning the meat, and will give him the ability to hit an internal temp without overcooking it too much. I don't think it's a total loss at this point…

I asked Shade about it and he said the only way he would consider eating it is if you sliced it like pepperoni and pan fried it.

That's because Shade is a Dago who only thinks of dry sausage Traditional Polish sausage is steamed over a pile of onions and cabbage so they can warm it before slicing. I don't see why steaming it for a period of 10 minutes wouldn't bring the internal temps up to enough of a temperature to kill any bad stuff. Certainly it's a better last ditch option than the trashcan…..I know we're not going for "award winning" during a salvage operation, but I'm trying to keep him from wasting a bunch of potentially decent sausage. But I you're right….if you have a mess of this stuff, steam one first to see if it's a viable method. Otherwise, slice it all up and slap it in a hot pan. Badly cooking a poorly-prepared sausage is still better than letting it all go to waste.



As to how? I have a drawer full of the expandable steamer baskets. You can probably get a couple at Kroger for less than $10. If you don't have a steamer basket, roughly chop a couple large onions into a large stockpot, dutch oven, or other big cooking vessel. Fill it with enough water so that the water doesn't quite touch the top of the onions. Place your sausage on top ,cover your cooking vessel with its lid, and let the steam roll. The point is to boil water in an enclosed vessel without letting your sausage directly touch the water.

 

[TAFKAP]

The point is to boil water in an enclosed vessel without letting your sausage directly touch the water.