in a large pot. Fill the pot with cold water. Cover the sausage
with a drop lid. Heat the water to 185 to 195°F and maintain it in this range. Poach the sausage
for 18 minutes and until the internal temperature reaches at least 165º to 170°F . Carefully lift the sausage
out of the water and place
on a baking sheet. Rinse the sausage
with cold water. Cool
it in a refrigerator. Wrap sausage
in plastic wrap until ready to use.