Sausage Question

Well, the long times and low smoker temps that are used when cold smoking sausages are an excellent enviroment for bacteria, and that's why a curing agent is used.

So, the most accurate advice here would either be to hot smoke your sausage, not cold smoke it. When hot smoking, the sausage is not in the danger zone long enough to have any bacteria problems.

Although I discourage re-freezing meats, it is another option. Now, I'm not sure how the pheasant will take to re-freezing, but the pork/venison sausage will re-freeze without any texture issues.

Well, actually, you COULD do it the way that you suggest.....read on..

You just need to treat it as uncooked sausage...as in 'simmer for 25 min.", etc.

See, with some sausage smoked at too low a temperature, the smoke clogs the
pores in the casing...hence some people think that promotes botulism (which only
occurs in a vacuum).

Now, if it 'twere a truly big deal...would you ever see 'polish, simmer for 25 min."
sausage?

I have been following this recipe:

http://cowgirlscountry.blogspot.com/2007/11/venison-summer-sausage.html


I really like it.

Thanks Duxklr... that recipe is my favorite.
made some over the 4th of july weekend and all I had on hand were bologna casings.. It made HUGE slices of summer sausage.. lol I should have hand formed smaller ones instead. :-D