British BBQ Society Forums

The ice water thing you mention what is used for cooked sausages like frankfurters. There is an interesting episode of 'How its Made' which takes you through a frankfurter factory These are cooked/poached, then rapidly cooled and can be eaten cold or re-heated or grilled etc.

As for cooking raw sausage low-and slow - i've tried it with a traditional banger at 250f - wasn't impressed. I need to try it with an all-meat sausage. I think i'll stick to 225-250f as it will probably be in there with other stuff.

Oooooh cool, I'll have to look that up

Yes, the frankfurters episode was quite surprising. The franks are piped into a thin plastic casing - cooked, rapidly cooled, and then the casing is cut off and discarded - leaving a perfectly formed frank.

Here you go:

http://www.youtube.com/watch?v=2NzUm7UEEIY