Can you share where you found a recipe with sure gel? I’ve never heard of using that.
I’m sharing an opinion here.
Everyone has their best process, but for ease and simplicity,
Place 4 sticks of sausage (2.5-3.0” dia) in an electric oven. Set it to a preheated temp of 170*, and pull them out after 5.5 hours.
TIP- set the sausage in the counter for 60 minutes to warm a bit before putting in the oven.
I don’t want to sound like I am poo pooing other processes, but for those that are looking for simplicity…
The key is not to melt the fat.
Over 20 years I’ve tried finding a way to cook sausage and not melt the fat.
What ie found was cooking in my kitchen stove .
I set the oven for 170* and leave the sticks in for 5.5 hours. In 5.5 hours my internal temp reaches 153*, and that’s perfect so the fat doesn’t melt.
I then submerse them in an ice water bath.
I’ve done this and the fat stays marbled.
Weather you use pork fat or butts it doesn’t matter, it’s all about temp.