Don’t cook above 153. You don’t want the fat to melt.

153 will kill all bacteria 🦠

jimm

The key is not to melt the fat.

Over 20 years I’ve tried finding a way to cook sausage and not melt the fat.

What ie found was cooking in my kitchen stove .

I set the oven for 170* and leave the sticks in for 5.5 hours. In 5.5 hours my internal temp reaches 153*, and that’s perfect so the fat doesn’t melt.

I then submerse them in an ice water bath.

I’ve done this and the fat stays marbled.

Weather you use pork fat or butts it doesn’t matter, it’s all about temp.

brandekm

No I haven’t. I found the stove to work and stopped experimenting

I’m sharing an opinion here.

Everyone has their best process, but for ease and simplicity,

Place 4 sticks of sausage (2.5-3.0” dia) in an electric oven. Set it to a preheated temp of 170*, and pull them out after 5.5 hours.

TIP- set the sausage in the counter for 60 minutes to warm a bit before putting in the oven.

I don’t want to sound like I am poo pooing other processes, but for those that are looking for simplicity…