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sausage tempreture

Bj_rn_Olfenius_39604

hi chefsteppers,

as everyone is so good at learning about temperature control of meat with sous vide, i would actually want to know what the basic rule is for heating raw sausages, like "how long to cook?" and "what temperature?" and what time and temperature for thickness of the sausage, and what difference to how fine the meat is ground ?" .

as i´m making a lot of home made sausages i would actually like to know the science behind it ...

thx

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seijoed

Yup!

Brendan_Lee_56950

that's what she said

seijoed

A 40mm beef cylinder to 65.6 (FDA Well) is 1h 38m according to the polyscience toolbox.

Bj_rn_Olfenius_39604

thanks everyone !

chris explanation was what i was looking for ...

well i just made a sausage "mortadella style" of moos meat and it turned out nicely

i use a lot of game, because my wife is not eating pork, but i had to make some with and without pork, and as usual i like the one with pork much better, better taste and the higher fat content makes it more juicy !

but it was a nice try

thanks everyone again ! love this forum !

good night

Brendan_Lee_56950

It should be included in the app. I know when I played with it there was a section to choose the shape and diameter of the product being cooked as well as setting the desired temperature for the bath.

This reminds me that I have sausage in the fridge that needs to be cooked!

Chris_Young_80640

The how long is indeed determined by the diameter of the casing. As for temperature, you can go much higher. This often causes a lot of confusion among chefs, but low temperature is not your friend in this case. Sausages and other forcemeats have already destroyed the muscle structure, so you're not trying to balance collagen contraction and juiciness. What you want to do is have the solubilized myosin protein in the meat batter gel nicely so that the droplets of oil don't start to grease out. I find the texture of myosin gel in a rich sausage (30% fat w/w) at 65 °C or evenly slightly hotter is to my liking, but if you cook them hotter, they just get a bit firmer, not tough and dry (unless you overcook them so much that you dehyrate them).

My two cents.

seijoed

Not to mention the protein in the sausage and how you plan to further utilize it.

I think there are quite a few rules for this published from official sources as well,

It is something all smaller manufacturers have to adhere to and why you

will see that most sausages you buy are fully cooked and vacuum sealed for food safety.

Bj_rn_Olfenius_39604

I Do have the poly science app for iOS is that included in the app ?

Brendan_Lee_56950

How long will be determined by the thickness of the sausage. Since they are cylindrical they may be heated more efficiently then a steak but how much of a difference that makes is out of my realm of knowledge. I know that the Polyscience Sous Vide Toolbox can help you account for shape of food and cook times so that may be worth a download for you.