Hey y’all, I’m trying to figure out how to cook a one pound roll/log of store bought breakfast sausage as a whole instead of crumbling or making slices.
Is this possible?
How to cook whole sausage log in the oven?
amwassil
(Michael - When reality fails to meet expectations, the problem is not reality.)
#2
Sous vide? You’d get much better and consistent results all the way to the middle. In a conventional oven you’d be likely to overcook the outside and undercook the inside.
ctviggen
(Bob M)
#3
We’ve done both sous vide and cooking in the oven. Sous vide is better (juicier meat, too), but you then have to sear it or it doesn’t look so hot.
Don_Q
(Windmill Tilter)
#4
Oh my god yes. This is the quintessential pit snack for guys that do a lot of BBQ and meat smoking. Believe it or not, it’s called a “fatty”. Give it a goodly amount of your favorite meat rub, and put that bad boy on the grill and cook it low and slow at around 225 F. It’s pretty awesome. If you want to get real fancy you can stuff it and give it a bacon-weave jacket.
You can bake it in the oven too of course. Here is a recipe for that:
240lbfatloss
(Ken)
#6
You can also roll it in Parchment Paper and roast it at low heat. After it cools, chill it in the fridge so you can slice before eating or reheating. It’ll have the fat on the outside.