Kielbasi/sausage re-heat

What temp and time would be best to simply re-heat pre-cooked and vacuum sealed kielbasa? I might finish it off in a hot skillet for a little outer char, as well.

Thanks!

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artstype

I would just give them a good sear after thawing. To re-heat them only sous vide (as your question implies) is to invite potential food-borne illness.

FrankM_3301

Clay, I don't think this is entirely accurate. There is no reason one can't reheat pre-cooked meat safely using a low temp water bath. Many of us do it all the time, from the fridge or from frozen. Simply reheat at the cook temperature or a degree or two below (if you are going to finish with a sear of some sort). If Jeff is talking about pre-cooked kielbasa purchased from the supermarket he could do 60C for 1.5 hours (figure 45 min per inch of thickness) to reheat...add an extra 30 min per inch if frozen.

Jeff_331357

You are correct Frank...it has already been cooked, and then frozen....so just want to re-heat, not cook. I will now look up 60C since I only know F! lol

tshewman

Jeff, My son loves sausages and I frequently cook them at 60 or 62C fr 45-60min and chill for later, or sear to finish.

With bought preground meat of any kind there is more of a chance for bad bugs, that's just life. But I don't think the chance is worse for sausage than it would be for hamburgers etc. I could be wrong.

artstype

OK, not knowing what the previous prep was, I always err on the side of caution, just as many will sear a cryo-packed beef before sous vide. I personally prefer such delicacies to be scorched in some way, regardless! Enjoy!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I love those things, I pour a glass of wine ... dump them prepackaged in SV at 136F for 30 minutes and slice, sear till they start to curl. A little kewpie mayo and grilled onions is the best ....and some more wine

FrankM_3301

Indeed! Either way a good sear is a good thing!