Problems using my own fresh ingredients

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Using Fresh Ingredients

Post  siluki on Thu Mar 19, 2009 12:40 am

Thanks spicey lady,

I shall try the stabilizer the next time I make sausages. I forgot to tell short fuse that I 'dry' cook my onions to remove some of their natural water before adding to my sausage mix.

siluki

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Fresh ingredients in sausages

Post  spicey lady on Wed Mar 18, 2009 1:20 pm

Hi Siluki

Have you tried using the Natural stabiliser - this helps to keep in the meat juices and the flavour. See link
http://www.designasausage.com/pages/prods.asp?catid=2&subcatid=23

I do like your idea of using brown bread as the cereal - will give a good colour too I would think.
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Problems Using my own Fresh Ingredients

Post  siluki on Tue Mar 17, 2009 7:57 pm

Hi shortfuse

I too had the problem of ''watery'' sausages when I first froze, defrosted and cooked my homemade ones. Now when I make them, I leave them uncovered for about 24 hours in the fridge and then package them up for the freezer. I have no more watery sausages, this despite me adding only 5% cereal (of the total weight of meat), rather than the more usual 10%. I think that the meat juices are absorbed by the cereal rather than freezing and then flowing out as water as the sausages defrost and are cooked.
Cereal: I bake brown bread slices slowly and then zap them in the blender, tastes nutty rather than bready.

It works for me - good luck!

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Problems using my own fresh ingredients

Post  shortfuse on Thu Dec 04, 2008 12:11 am

Hi, I made my first batch of sausages and added some fresh herbs and onions. I then froze them to use as "fast food" during the week, that way I knew it was wholesome sausages and I knew exactly what was in them!!!

Problem is, when I defrosted them, I found they were a bit watery and didn't have the same taste as when I cooked them from fresh. Why is this?

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