BriCan wrote:wheels wrote: Does the M & S sauce have an acidity regulator? I can't seem to find the ingredients online.
I've never used anything personally to control acidity in a Pork and Apple.
I will have take a look at the ingredients to see what is ...
Myself have never as yet had to use anything to control acidity in any of my sausages, I might be lucky on that score
I use dried apple slices as I like the chunkiness/texture it imparts, the apple sauce (M&M being the best i can get out this way for having pieces and not being overly wet) the liquid part. I try and keep things as simple as possible when creating recipes
The following is what I use
Dehydrated apple slices as they are as i mince the second time with a 12mm plate
Spices, salt, apple sauce and lemon
Finished product
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