Beer/hops in a sausage

[saucisson]

Although a couple of years old they were vacuum packed and opened just before I sent them to Bangermuncher.

Dave

[welsh wizard]

Hi Burgermuncher

I think this is the supplier you were looking for.........

http://www.butcherssundriesdirect.co.uk ... uct_id=119

Cheers WW

[Bangermuncher]

Thanks WW,I might give it a try but I'll probably play with the hops a little more first.
It would be interesting to get some to find out what's in it though.
I just had some more of the beer sausages I made and they're not bad at all if I may say so myself.

[saucisson]

Just a thought, can you blitz up a tiny amount of hops with salt to make a hop salt?

Dave

[Bangermuncher]

Just a thought, can you blitz up a tiny amount of hops with salt to make a hop salt?

Dave

Hop salt?
Now you've lost me
I can't blitz anything btw,my kitchen kit only extends to the grinder and a cheese grater.
I'm pre mechanized in that department

Couple of grands worth of hand and power tools but not much I can do sausage wise with an angle grinder and a cement mixer

Not unless I want to make Richmond sausages

[saucisson]

I was thinking along the lines of the garlic and other flavoured salts such as Schwartz sell in the herbs and spices section of your supermarket. Take a pestle and mortar and grind some salt crystals with a few hop petals, the salt crystals will help turn the hops to powder and take up the hop flavour, then substitute some for some of the salt you add to your sausage mix. If you don't have a pestle and mortar you could use the back of a spoon or end of a rolling pin on a chopping board but it will be harder work.

Dave

[Bangermuncher]

I was thinking along the lines of the garlic and other flavoured salts such as Schwartz sell in the herbs and spices section of your supermarket. Take a pestle and mortar and grind some salt crystals with a few hop petals, the salt crystals will help turn the hops to powder and take up the hop flavour, then substitute some for some of the salt you add to your sausage mix. If you don't have a pestle and mortar you could use the back of a spoon or end of a rolling pin on a chopping board but it will be harder work.

Dave

I have a horrible feeling I'm going to try that....and all the other suggestions.
Why do I feel like a guinea pig

[wheels]

If yopur adding water to your sausage maybe you could make a tisane (tea) of some hops and add the flavour that way?

Phil

[saucisson]

that was one of the other suggestions Phil

[captain wassname]

Thats probably a safer option .Try a 10min boil.
I do admire your tenacity.May I ask if you are related to Homer Simpson?

Jim

[Bangermuncher]

Thats probably a safer option .Try a 10min boil.
I do admire your tenacity.May I ask if you are related to Homer Simpson?

Jim

No,but we share the same waistline

[spudeye]

Guys anyone get hold of the Kentish Hop Mix that WW displayed.

Any more updates on the experiment or Quest as it were.
Hoping this hasnt gone cold.

I am interested in the end product as being a Brewer myself it would be perfect to be able to combine the two Crafts.
Boss would be more inclined to stop bashing me with the rolling pin as well if I could justify my expenditures...

Cheers spudeye

[captain wassname]

I havent heard of anyone using the Kentish hop mix I doubt if there are any hops as such in its probably dried wort.
Ithink your best off making a hoppy IPA and using that or as Phil suggested making a hop tea.I think best for a tea would be a low AA hop with a good flavour maybe Bobek or Willamette
Unfortunatly Bangermuncher is no longer a member so we dont know how he got on

Jim

[wheels]

Are they that strong tasting that reconstituted and finely chopped a small amount in the mix would over-power the taste of the meat?

Phil

[NCPaul]

Spudeye - if you're hoping to please the one with the rolling pin, I would suggest a very simple sausage. When I first started making sausages, the thing that most impressed my wife was that I could make a breakfast sausage that did not result in a pan full of grease with some dodgey meat left behind. I did this at roughly 1/4 the price (not counting labor ). Making a sausage with hops is very difficult, though worth pursuing; it's much like making some of the more highly spiced ones, you may love it while others feel like it blisters their tongue. I see that you have read the sausagemakers guide (brillant btw), which has many good choices to start with, and more can be found here:

http://forum.sausagemaking.org/viewtopic.php?t=3176

Starting simple also allows you to see any problems in technique since they are most apparent in a simple sausage. We don't want to hear that you've been bonked in the head.