Cured Cooked Sausages
Cured sausages differ from fresh sausages by including 2 teaspoons of cure (Prague powder #1) per 10 pounds of finished product. This is usually interpreted per 10 pounds of meat. This works out to 4 ounces of cure for 100 pounds of sausage.
Next the product is typically hot smoked. However, similar effects can be achieved by incorporating liquid smoke in the recipe. Smoking temperatures vary and are typically less than 155 degrees Fahrenheit (68 °C). At a temperature of 152 °F (67 °C) these sausages are fully cooked.
In some cases cold smoke is used. If so, then the sausage may be subsequently cooked in a water bath held at the proper temperature. An example of this process is the preparation of Braunschweiger. In this style of sausage, after stuffing into 2.75-inch (70 mm) to 3-inch (76 mm) hog buns or fiberous casings, the sausage is submerged in 160 °F (70 °C) water for 2 to 2½ hours until the internal temperature reaches 152 °F (67 °C). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 115 to 120 °F (46 to 49 °C) for 2–3 hours.
Read more about this topic: Sausage Making
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