Cooked Sausage
The typical cooked sausage is made from seasoned ground meat which is emulisfied into a smooth paste before being stuffed into a variety of casings. A cooked sausage is fully cooked and ready to eat.

Cotto Salami
Vienna Sausage


Cooked Sausage

Karen and I have been making cooked sausage since we began making our own submarine sandwiches more than three decades ago. We had already tired of the same old processed lunch meats and wanted to create sandwiches that were nutritious and appealing on every level––making our own luncheon meats seemed like the logical course of action. Plus, we always had a plentiful supply of elk and deer meat on hand which lowered the cost of making the cooked sausage substantially.

While I can’t guarantee how much money you will save, especially if you have to buy the meat, the fact that you can serve your family homemade luncheon meats instead of store bought makes it a worthwhile effort. Check your local outlets and only buy fresh meat when it’s on sale and freeze it for later on when you have enough to devote to a day of making sausage.

By making your own cooked sausage, you control the ingredients that go into your product, as well as the conditions in which the sausage is made. This means that can choose the freshest beef, pork or poultry available, insuring that your cooked sausage products are of the highest standard. Instead of feeding your family secondary meat and unnecessary additives commonplace with so much of the commercially produced cold cuts. You omit Monosodium Glutamate, Sodium erythorbate and Sodium Phosphate from your diet forever and use herbs and spices conducive to your palate. The amount of curing salt listed in a given recipe, however, must be adhered to at the rate specified in order to effectively control harmful bacteria.

Cooked sausage is cured and cooked, but not smoked. Curing is necessary because it inhibits the development of botulism and enhances the color and flavor of the finished product. The process begins with the addition of a measured amount of curing salt #1 to the ground meat mixture and recipe ingredients. After a thorough mixing, the resulting sausage batter is stuffed into casings and refrigerated overnight during which time a chemical action takes place and the product develops a cured meat flavor, much like the difference in the taste between fresh pork and ham.

Though cooked sausage formulations suggest a specific meat for each sausage it can be altered to suit your taste. Keep in mind, however, that bockwurst derives a portion of it’s unique flavor from veal just as the addition of liver dominates the taste of braunschweiger Examples of cooked sausage include braunschweiger, bockwurst, weisswurst, cotto salami, etc.

Hot Water Bath For Cooked Sausage

(1) Remove the sausage from the smoker when they are well colored and 125-130°F (52-54°C) internally.(2) Carefully lower the product into the 170°F (77°C) hot water bath. Insert thermometer into center of one chub.
(3) Make sure the product is completely submerged at all times. Hold at 170°F (77°C) until the product is fully cooked.(4) Sausage is fully cooked when the internal temperature is 152°F (67°C). USDA recommends 160°F (70°C).
(5) Submerge product into a tub of cold water. Hold until the internal temperature drops to 110-120°F (43-49°C).(6) Remove the product from the cold water bath and hang at room temperature 1 to 1 1/2 hours to bloom.