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Discussion Starter · #1 ·
I have pork frozen that I want to make into sausage. Obviously it has to be defrosted. After making sausage can it be refrozen?
 

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agmantoo
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I amass pork fat and lean trimmings to add to venison to make sausage and I refreeze the finished sausage. I see no adverse impact from doing this.
 

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Yes, it can be refrozen. The meat is smoked and heated to 160 degrees F. Therefore it is thoroughly cooked and can be refrozen. Actually meat is frozen and thawed at least once and sometimes more before it is brought to a store or packaged for sale.
 

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Discussion Starter · #4 ·
Not making smoked sausage, making fresh sausage in bulk and links.
 

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www.HarperHillFarm.com
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Absolutely! We freeze all of our ground pork in 1# packages. We thaw exactly the amount we need for sausage, mix it up and then refreeze. We make breakfast patties, fresh polish links, smoked polish links and italian patties. We usually make anywhere from 5-10# at a time of each.
 

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agmantoo
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Beeman
I made the similar type of sausage as yourself. Have you tried Legg's Old Plantation pork sausage seasoning? I use the #10 mix. Great stuff! I do add a little additional home grown sage.
 

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I always bulk freeze all of my excess pork and venison, then thaw them out a little, after hunting season, and then grind, package, and refreeze.
 

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Discussion Starter · #8 ·
Beeman
I made the similar type of sausage as yourself. Have you tried Legg's Old Plantation pork sausage seasoning? I use the #10 mix. Great stuff! I do add a little additional home grown sage.
I've mixed my own in the past or used Winn Dixie's seasoning. I just bought casings and seasonings from LEM.
 
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