Oven Poaching Sausages

markjass · Post by **markjass** » Tue Feb 26, 2013 01:17

I have loads of tomatoes and other goodies which I want to turn into relishes. At the same I am going to make some garlic sausage in synthetic 6 cm casings. As I will be using my large water bath on the stove top I was wondering if I can poached my garlic (or any other sausage) in the oven. If so how?

Thanks

Mark

ssorllih · Post by **ssorllih** » Tue Feb 26, 2013 02:18

It can be roasting or if you fill a tub with hot water and keep it in an oven at 165°F I can think of no reason that it shouldn't work. It really doesn't matter how you heat the water but poaching does require a waterbath.

CrankyBuzzard · Post by **CrankyBuzzard** » Tue Feb 26, 2013 02:37

Poaching is done in hot water... Are you planning to roast, or poach?

markjass · Post by **markjass** » Tue Feb 26, 2013 04:11

poach in water. It is lack of a stove top space that is the issue. My other option would be on my grill outside

ssorllih · Post by **ssorllih** » Tue Feb 26, 2013 04:26

The oven is not as efficient a water heater as a top burner but it will work. I have cooked many corned briskets in a covered roaster partially fill with water in the oven. Poaching though is not a long cooking operation.

sawhorseray · Post by **sawhorseray** » Tue Feb 26, 2013 07:08

I have a turkey roaster that I've tried a few times to imitate the fantastic workings of NorCal Kid. Seems I can never get the temp quite right, cover on, cover off, roaster guage up tp about 400° before I hit 165°. Drives me nuts and I just quit and go with the shoe-leather casings that I know won't kill me. I love smoking chickens, turkey, and bacon on the Pro 100, great every time. I'm coming to realize that fresh sausage is something that works for me everytime, and I like the cooked taste afterwards even more than the tough casings of the smoked stuff.. I'm starting to think that going out and killing a wild hog might make me happy and help to weather-out all this confusion, if it doesn't kill me. RAY

CrankyBuzzard · Post by **CrankyBuzzard** » Wed Feb 27, 2013 00:42

markjass wrote:poach in water. It is lack of a stove top space that is the issue. My other option would be on my grill outside

The outside grill may be a bit hard to control temp wise.

When making the relishes, are you going to have water left over? Is the water bath only for canning purposes, or will it be used to blanch and/or cook the veggies?

If the water will be used to blanch veggies, I'd use tht water to poach in.

Charlie